Crush the graham crackers into fine crumbs using a food processor or rolling pin. Mix them with melted butter and sugar until the texture feels like wet sand. Spoon a few tablespoons into serving glasses and lightly press down to form the base.

In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. In another bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to make it light and creamy.

Blend one mango with sugar and lime juice until smooth. If you prefer a thicker mango topping, heat the puree in a pan with the cornstarch mixture for a few minutes until slightly thickened. Let it cool, then stir in the diced mango pieces.

Spoon the cheesecake mixture over the crust layer, then add a layer of mango puree. Repeat the layers if your glasses are tall. Finish with diced mango and a small mint leaf for garnish.

Refrigerate for at least 2–3 hours before serving. This helps the layers set and the flavors blend perfectly. Serve cold and enjoy.