Prep the pan: Line a 12-cup muffin tin with paper or silicone liners. This makes unmolding easy and keeps the crust intact.

Make the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs with 2 tablespoons granulated sugar and 6 tablespoons melted butter. Stir until the crumbs look like wet sand and hold together when pressed.

Press the crust: Divide the crumb mixture evenly among the liners, about 1 to 1 1/2 tablespoons each. Press firmly with the bottom of a measuring cup to create a tight, even base.

Chill the crust: Pop the pan in the fridge for 10–15 minutes while you make the filling. A quick chill helps set the butter and keeps the crust from shifting.

Whip the cream: In a cold bowl, beat 3/4 cup heavy cream to stiff peaks. Set aside. This will lighten the filling and help it hold shape.

Beat the cream cheese: In a separate bowl, beat 16 ounces softened cream cheese on medium speed until smooth and no lumps remain, about 1–2 minutes. Scrape the bowl.

Sweeten and flavor: Add 1/2 cup powdered sugar, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and a pinch of salt. Beat until creamy and fully combined, 30–60 seconds.

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 it airy.

Fill the cups: Spoon or pipe the filling over the chilled crusts, dividing evenly among the 12 cups. Smooth the tops with the back of a spoon.

Chill to set: Refrigerate for at least 3 hours, ideally 4–6, until firm to the touch. For the cleanest edges, chill overnight.

Add toppings: Just before serving, top with fresh berries, a spoonful of jam, a drizzle of ganache, or lemon curd. Keep it simple or mix and match.

Serve: Peel off the liners and place on a serving tray. Keep chilled until ready to eat.