Prep your jars: Make sure your jars are clean and dry. Set them on a tray so you can move them all at once to the fridge.

Make the crust: In a bowl, mix graham crumbs, melted butter, sugar, and a pinch of salt until the texture feels like wet sand and holds when pressed.

Layer the crust: Spoon 2–3 tablespoons of crust mixture into each jar. Press down firmly with the back of a spoon or the bottom of a small glass to pack it. Chill while you make the filling.

Whip the cream: In a cold bowl, beat the heavy cream to medium-soft peaks. It should hold shape but still look silky. Set aside.

Beat the cream cheese: In a separate bowl, beat softened cream cheese, powdered sugar, vanilla, lemon juice, and a pinch of salt until smooth and fluffy, about 2 minutes. Scrape the bowl as needed.

Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions. Keep it light and airy; don’t overmix.

Fill the jars: Spoon or pipe the cheesecake filling over the crusts, leaving space at the top for toppings. Smooth the surface if you like a neat look.

Chill to set: Cover and refrigerate for at least 3 hours, ideally 6–8. Overnight is best for flavor and texture.

Add toppings: Right before serving, add fruit, compote, sauces, or crunch. If using juicy fruit, pat it dry first so it doesn’t weep onto the cream layer.

Serve cold: Enjoy straight from the jar with a spoon. Keep extras chilled.