Combine the graham cracker crumbs and sugar in a mixing bowl until evenly mixed, then pour in the melted butter. Stir until the mixture resembles wet sand and holds together when pressed.
Divide the crumb mixture evenly among the mini muffin cups or ramekins. Use the back of a small spoon or a glass to press the crumbs firmly into the bottom, creating a compact crust. Chill in the fridge for 15 minutes to set.
While the crust chills, beat the softened cream cheese in a large bowl until smooth and fluffy. This helps incorporate air for a silky texture.
Add the powdered sugar, lemon juice, and vanilla extract to the cream cheese. Mix until fully combined and the mixture is creamy and slightly thickened.
Use a small spoon or piping bag to evenly distribute the cream cheese filling over the chilled crusts. Smooth the tops gently with the spatula for a neat appearance.
Cover the mini cheesecakes loosely with plastic wrap or a lid and refrigerate for at least 2 hours or overnight. This allows the flavors to meld and the filling to firm up.
Just before serving, top each mini cheesecake with fresh berries or your preferred toppings. Serve chilled and enjoy the creamy, tangy bites.
