This recipe can be made in individual eight-ounce jam jars or in ramekins. Set out the containers before you begin.
Begin by making the crust. Place your graham crackers in a zip-top bag. Close the bag and use a rolling pin or meat mallet to crush the crackers into crumbs. You can also pulse the crackers in a food processor.
Melt the butter by microwaving it in a medium-sized mixing bowl for about 20 to 30 seconds. Stir it when it comes out of the microwave so that there are no lumps in the butter. Add in the graham cracker crumbs and the 2 tablespoons sugar, stirring the ingredients together.
Now, divide the mixture into the prepared ramekins by adding about 2 tablespoons to them. If there are any excess crumbs, divide them among the containers. Set the containers aside.
Now, you can create the filling. Into another medium-sized mixing bowl, pour the heavy cream and use an electric mixer to beat it on high speed until it forms soft peaks. Set the whipped cream aside.
Use a paper towel to wipe out any residue from the mixing bowl that you used for the crust mixture. Use your electric mixer to beat the cream cheese, sugar, lemon juice, sour cream, and vanilla together until it is smooth.
Working gently, use a rubber spatula or the mixer at very low speed to fold the whipped cream into the cream cheese mixture. Work very gently because you do not want to beat the air out of your whipped cream. You want the mixture to remain light and fluffy.
Add a few large spoonful of filling to the jars on top of the crust. You will probably need about ⅓ of a cup of the filling in each. Don’t forget to leave enough space for the topping!
Add the topping of your choice.
Chill the individual cheesecakes for at least half an hour before serving. Cover them with plastic wrap, or if you are using jam jars, just screw the top onto the jar. These mini cheesecakes will stay good in the fridge for up to five days.