In a bowl, combine graham cracker crumbs, melted butter, 1 tablespoon sugar, and a pinch of salt. Mix until the mixture resembles wet sand.

Divide the graham cracker mixture among 6 serving jars or glasses, using about 2-3 tablespoons per container. Press firmly with the back of a spoon to create a compact base.

Refrigerate the crusts for 5-10 minutes to allow the butter to firm up while preparing the filling.

In a separate bowl, whip the cold heavy cream to soft peaks and set aside in the refrigerator.

In another bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and fluffy, about 1-2 minutes.

Add lemon zest, fresh lemon juice (starting with 2 tablespoons and adjusting to taste), and vanilla extract to the cream cheese mixture. Mix until well combined.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain, being careful not to deflate the air incorporated.

Spoon or pipe approximately 1/3 cup of the filling over each chilled crust. Tap the jars gently on the counter to settle the filling.

Cover and refrigerate for at least 2 hours, preferably 4-6 hours for the best texture and flavor development.

Just before serving, top each cup with fresh blueberries. For an enhanced topping, optionally macerate the blueberries by tossing them with 1-2 teaspoons sugar and 1 teaspoon lemon juice. Let sit for 15-30 minutes until slightly juicy before topping the cheesecake cups.