Preheat the oven to 350°F. Lightly spray eight 4-inch tart pans with non-stick spray.

Pulse the graham crackers in a food processor until finely ground.

In a large bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.

Divide the mixture evenly among the tart pans. Press the crumbs firmly onto the bottom and up the sides of the pans. A spoon can help with this.

Place the tart pans on a baking sheet and bake for 8-10 minutes. Let them cool completely while you make the cheesecake filling.

Melt the white chocolate over a double boiler and let it cool slightly.

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth, about 1 minute.

Add the melted white chocolate and vanilla, mixing on low speed until combined.

In a separate bowl, whip the cold heavy cream on high speed until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.

Scoop the cheesecake batter into the prepared crusts using an ice cream scoop. Smooth the tops with a mini offset spatula.

Chill the cheesecakes in the fridge for at least 4 hours or overnight. (Keep them on the baking sheet and cover with another baking sheet turned over.)

Once chilled, gently push the bottoms of the tart pans to release the cheesecakes.

Transfer to a serving plate, top with fresh berries, and enjoy!

These mini cheesecakes are a hit at any summer gathering. Enjoy the creamy, berry-topped goodness!