Mini No-Bake Berry Cheesecakes

Instructions

1. Prepare the crust
   In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened. Divide the mixture evenly among 8 small glasses or ramekins (about 2 tablespoons per glass). Press firmly into the bottom to create a compact crust layer.
2. Make the cheesecake filling
   In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar, vanilla extract, lemon zest, and lemon juice. Beat until completely combined and smooth, scraping down the sides of the bowl as needed.
3. Add the whipped cream
   In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining as much air as possible for a light, fluffy texture. Continue folding until no white streaks remain.
4. Assemble the cheesecakes
   Spoon or pipe the cheesecake mixture over the graham cracker crusts, dividing it evenly among all glasses. Smooth the tops with the back of a spoon. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
5. Prepare the berry topping
   In a small saucepan, heat the berry preserves with 1 tablespoon of water until melted and smooth. Let cool slightly. Wash and dry the fresh berries, slice larger berries like strawberries if needed.
6. Finish and serve
   Just before serving, top each cheesecake with fresh berries and drizzle with the melted preserves. Garnish with fresh mint leaves if desired. Serve chilled.