Prep your crust. In a bowl, combine the crushed graham crackers (or your chosen base), melted butter, a tablespoon of sugar (optional), and a pinch of salt. Stir until the crumbs are evenly moistened and hold together when pressed.

Pack the base. Spoon about 2 tablespoons of the crumb mixture into each jar or lined muffin cup. Press down firmly with the back of a spoon to create a tight layer. Chill while you make the filling.

Beat the cream cheese. In a large bowl, beat softened cream cheese with granulated sugar until smooth and fluffy, about 2–3 minutes. Scrape the bowl to ensure no lumps.

Add flavor. Mix in vanilla and lemon juice. If using Greek yogurt or sour cream, blend it in now for extra creaminess and tang.

Whip the cream. In a separate chilled bowl, whip the heavy cream with powdered sugar to stiff peaks. The peaks should stand up straight when you lift the beaters.

Fold gently. Using a spatula, fold the whipped cream into the cream cheese mixture in two additions. Keep it light to preserve the airy texture.

Fill the cups. Spoon or pipe the cheesecake filling over the chilled crusts, leaving a little space at the top for toppings. Smooth the surface with a spoon.

Chill to set. Cover and refrigerate for at least 3 hours, preferably overnight. This helps the cups firm up and the flavors meld.

Add toppings. Right before serving, finish with your favorite toppings—berries and a drizzle of honey, a spoonful of lemon curd, or crushed Oreos with chocolate sauce.

Serve cold. These are best enjoyed chilled when the filling is creamy and the crust still has a little crunch.