Prep the jars. Make sure your jars are clean and dry. Set them on a tray so you can move them easily to the fridge later.

Make the crust. Crush graham crackers into fine crumbs. Stir in a little granulated sugar and melted butter until the mixture feels like damp sand and clumps when pressed.

Press the crust. Spoon a couple tablespoons of the crumb mixture into each jar. Press down gently with the back of a spoon or a small glass to create a firm base. Chill while you make the filling.

Beat the cream cheese. In a mixing bowl, beat softened cream cheese with powdered sugar, vanilla, lemon zest, and a small squeeze of lemon juice. Add a pinch of salt. Mix until smooth and fluffy with no lumps.

Whip the cream. In a separate bowl, whip cold heavy cream to medium-stiff peaks. It should be billowy and hold its shape, but not grainy.

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

Fill the jars. Pipe or spoon the cheesecake filling over the chilled crusts, leaving a little space on top for toppings. Smooth the surface if you want a cleaner look.

Chill to set. Cover and refrigerate for at least 3 hours, or up to 24 hours. Overnight chilling gives the best set and flavor.

Add toppings. Before serving, spoon on fruit compote, a swirl of lemon curd, fresh berries, or your favorite sauce. Finish with a sprinkle of cookie crumbs or chocolate shavings.

Serve cold. These are best enjoyed chilled. Add spoons and you’re ready to go.