• Make the crust by mixing together melted butter and graham cracker crumbs. Divide evenly into 4 6-ounce jars or serving dishes. Press to form the crust.
• Add softened cream cheese and powdered sugar to a large bowl. Use a hand mixer to combine until the powdered sugar is well incorporated and no lumps appear.
• Add vanilla extract and lemon zest and mix until just combined.
• Pour 1 cup heavy cream into a large bowl or a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form, careful not to overmix.
• Use a spatula to fold half of the whipped cream into the cream cheese mixture. Once incorporated, add the second half of the whipped cream and fold together until smooth.
• Transfer cream cheese mixture into a large piping bag or zip-top bag. Snip the edge and top the graham cracker crusts with cheesecake filling.
• Cover and let set in the refrigerator for an hour, up to overnight.

Make the fruit topping:

• Add 3 tablespoons mixed fruit jam or preserves to a small bowl and whisk in 1 tablespoon water to create a glaze.
• Toss in fresh blueberries and diced strawberries until coated. Spoon jam-coated fruit onto set cheesecakes and serve.