Prep your tools. Set out 8–10 small cups. Bring cream cheese to room temperature so it blends smoothly. Chill a mixing bowl and beaters for whipping cream.

Make the crust crumbs. Crush graham crackers in a food processor or a zip-top bag with a rolling pin until fine. Aim for sandy crumbs with a few tiny bits for texture.

Add butter and salt. Stir melted butter and a pinch of salt into the crumbs until they feel like damp sand. If the mixture looks dry, add another teaspoon of butter.

Layer the crust. Spoon 2–3 tablespoons of crumb mixture into each cup. Press down gently with the back of a spoon or a small glass to form a compact base. Chill while you make the filling.

Whip the cream. In your chilled bowl, whip heavy cream to medium-stiff peaks. Don’t overmix. Set aside.

Beat the cream cheese. In a separate bowl, beat cream cheese until smooth and fluffy, 2–3 minutes. Add sugar, vanilla, and lemon juice. Beat until silky with no lumps. If using sour cream, blend it in now.

Fold in the whipped cream. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep the mixture airy.

Fill the cups. Pipe or spoon the cheesecake filling over the crusts, leaving room for toppings. Smooth the tops or swirl for a rustic look.

Chill to set. Cover the cups and refrigerate at least 3–4 hours, or overnight for a firmer set. This step deepens the flavor and helps the layers hold.

Add toppings before serving. Spoon on fruit, drizzle chocolate or caramel, or add lemon curd. Garnish with zest, mint, or a sprinkle of crushed crackers for crunch.