Mix the graham cracker crumbs, melted butter, and a teaspoon of sugar in a small bowl until the crumbs are evenly coated and hold together when pressed.
Divide the crumb mixture evenly between your dessert cups or jars and press down firmly to create a compact crust layer. Chill in the fridge for about 10 minutes to set.
In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy, about 2 minutes. Add the lemon juice and mix until well combined.
In a separate bowl, whip the heavy cream until soft peaks form, listening for gentle swirls and a slightly thickened sound.
Gently fold the whipped cream into the cream cheese mixture in two additions, maintaining a light, airy texture. Use a spatula to fold carefully without deflating the mixture.
Transfer the creamy filling into a piping bag or zip-top bag, snip the corner, and pipe or spoon the filling over the chilled crusts, smoothing the tops with the back of a spoon or small spatula.
Cover the cups loosely with plastic wrap and refrigerate for at least 2 hours, or until the filling is firm and set.
Before serving, top each cheesecake cup with fresh berries or a drizzle of chocolate to add color and flavor. Serve cold and enjoy the creamy, satisfying texture.
