Crush the graham crackers into fine crumbs using a rolling pin or the bottom of a glass. Spread them out on a baking sheet and toast lightly in a skillet over medium heat until fragrant, about 2 minutes, then let cool.
In a small bowl, combine the toasted crumbs with sugar and melted butter. Stir until the mixture resembles wet sand and can hold together when pressed.
Spoon 1-2 tablespoons of the crust mixture into each jar. Using the back of a spoon, press the crust down firmly to create an even, compact layer. Refrigerate the jars while you prepare the filling.
In a mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add sugar, vanilla extract, and lemon juice, then mix until well combined and creamy.
In a separate bowl, whip the heavy cream until soft peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture carefully to keep it light and airy.
Remove the jars from the fridge and spoon the cheesecake filling over the crust, filling each jar almost to the top. Smooth the surface with the back of a spoon.
Cover the jars with lids or plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the filling set and flavors meld.
Before serving, top each jar with fresh berries, chocolate shavings, or your favorite toppings. Serve chilled directly from the fridge or at room temperature for a softer texture.
