Prep your pan: Line a 12-cup muffin tin with paper liners. You can also use small ramekins or clear cups for a parfait-style look.

Make the crust: Stir graham cracker crumbs, melted butter, a pinch of salt, and 1 tablespoon sugar (optional) until the texture feels like damp sand and holds when pressed.

Press the crust: Spoon 1–2 tablespoons into each liner. Press firmly with the back of a spoon or a flat-bottomed glass. Chill for 10 minutes while you make the filling.

Whip the cream: In a cold bowl, whip heavy cream to stiff peaks. Set aside. If using whipped topping, skip this step.

Beat the cream cheese: In another bowl, beat softened cream cheese until smooth, about 2 minutes. Add sugar, vanilla, and lemon juice. Beat until fluffy and no lumps remain. Scrape the bowl.

Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions. Keep it light to maintain volume.

Fill the cups: Divide the filling evenly among the crusts, smoothing the tops with a spoon. For a clean look, use a piping bag.

Chill to set: Refrigerate at least 2–3 hours, or until firm enough to hold a clean edge when unwrapped. Overnight is ideal for the best texture.

Top and serve: Add berries, curd, or sauce right before serving. Peel off liners and plate, or serve in cups with a spoon.