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.

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.