Prep your cups. Set out 6–8 jars or ramekins. If using a muffin tin, line it with sturdy paper liners. This keeps the crust from sticking and makes unmolding easy.

Make the crust. Stir the graham cracker crumbs, sugar, and salt in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed. Tip: If it looks dry, add another teaspoon of melted butter.

Press the base. Spoon 2–3 tablespoons of crust into each cup. Press firmly with the back of a spoon or the bottom of a small glass to form a compact layer. Chill while you prep the filling.

Cook the blackberry compote. In a small saucepan, combine blackberries, sugar, lemon juice, and zest. Cook over medium heat, stirring occasionally, until the berries release juices and soften, about 5–7 minutes. For a thicker topping, stir in the cornstarch slurry and simmer 1 minute. Remove from heat and cool completely.

Whip the cream. In a cold bowl, beat the heavy cream with a pinch of salt to medium-stiff peaks. Don’t overbeat. Set aside.

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

Fold it together. Gently fold the whipped cream into the lemon cream cheese mixture in two additions. Use a spatula and light strokes to keep the filling airy.

Assemble the cups. Spoon or pipe the cheesecake filling over the chilled crusts, leaving a little room at the top for the compote. Smooth the tops with the back of a spoon.

Add the blackberry layer. Spoon a generous dollop of cooled compote over each cup. Swirl gently with a toothpick for a marbled effect, or keep it in a neat layer.

Chill to set. Cover and refrigerate for at least 2 hours, ideally 4. The texture tightens and the flavors meld as it chills.

Garnish and serve. Top with fresh blackberries, a thin lemon slice or curl of zest, and a small mint leaf. Serve cold and enjoy that bright, creamy bite.