Crush the graham crackers in a zip-top bag using a rolling pin or in a food processor until finely ground.
Mix the crushed graham cracker crumbs with melted butter and a pinch of salt in a small bowl until the mixture is evenly coated and resembles wet sand.
Spoon a generous layer of the crumb mixture into the bottom of each glass jar or cup, pressing down firmly with the back of a spoon to create a compact crust. Place in the fridge for 10 minutes to set.
In a mixing bowl, combine softened cream cheese with powdered sugar and beat with a spatula until smooth and creamy, about 2 minutes. Add lemon juice and mix again to incorporate.
Transfer the creamy filling into a piping bag or use a small spoon to evenly fill each jar on top of the crust, smoothing the surface gently.
Top each cheesecake with fresh berries or your favorite toppings, arranging them attractively on the surface.
Refrigerate the assembled cups for at least 30 minutes to allow flavors to meld and the filling to firm up before serving.
Once chilled, serve these individual cheesecake cups straight from the fridge, enjoying the creamy texture with a burst of fresh fruit on top.
