Prep the pan: Line a standard 12-cup muffin pan with paper liners. This makes removal easy and keeps the crust intact.

Make the crust: In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture resembles wet sand and holds together when pinched.

Press the crust: Divide the crumb mixture evenly among the liners (about 1 to 1 1/2 tablespoons each). Press down firmly with the back of a spoon or a flat-bottomed measuring cup to create a compact base.

Chill the crusts: Place the pan in the fridge while you make the filling. This helps the butter set and keeps the crust from crumbling.

Whip the cream: In a cold bowl, beat the heavy cream to stiff peaks. Set aside. Whipping separately keeps the filling light and stable.

Beat the cream cheese: In another bowl, beat the softened cream cheese until completely smooth and no lumps remain. Add powdered sugar and vanilla, and beat again until silky.

Add tang and brightness: Mix in the Greek yogurt (or sour cream), lemon juice, and zest. Scrape down the sides to make sure everything blends evenly.

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: Spoon or pipe the filling over the chilled crusts, filling each liner nearly to the top. Smooth the tops with the back of a spoon.

Chill to set: Refrigerate for at least 3 hours, ideally 4–6 hours, until the cheesecakes are firm enough to peel away the liners cleanly.

Add toppings: Right before serving, add your chosen toppings. Keep it simple with berries, or go rich with caramel or ganache.

Serve: Carefully remove the liners and place the mini cheesecakes on a platter. Serve cold for the best texture.