Crush the graham crackers into fine crumbs using a sturdy spoon or a zip-top bag with a rolling pin. Toast the crumbs lightly in a small saucepan over medium heat until fragrant, about 2 minutes. This enhances their nutty flavor.
Pour the melted butter over the toasted crumbs and stir until evenly coated. This creates a flavorful, crunchy crust base.
Divide the crumb mixture evenly among your small jars, pressing down gently with the back of a spoon or a small glass to form a compact base layer.
In a mixing bowl, beat the softened cream cheese with your hand mixer or whisk until smooth and creamy, about 1 minute. You want it silky and free of lumps.
Stir in the granulated sugar and vanilla extract until well combined and fluffy, about 1 minute. The mixture should lighten slightly and smell sweet and warm.
In a separate bowl, whip the heavy cream until soft peaks form, about 2 minutes. It should hold gentle peaks when lifted.
Gently fold the whipped cream into the cream cheese mixture using a spatula or sturdy spoon, incorporating it carefully to keep the filling light and airy.
Add lemon juice gradually, folding it in as you go, until the filling is bright and slightly tangy. Adjust to taste, typically 1-2 tablespoons.
Spoon the creamy filling over the crust in each jar, filling about 2-3 tablespoons per jar, and smooth the tops with the back of a spoon.
Cover the jars with lids and refrigerate for at least 4 hours or overnight, allowing the cheesecake to set and develop its silky texture.
Before serving, top with fresh berries or a swirl of jam for color and extra flavor. Serve chilled and enjoy the creamy, tangy goodness.
