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Line a 6-cup muffin tray.
Crust: mix ½ cup graham crumbs, 1 tablespoon sugar, 2 tablespoon melted butter to wet sand. Divide and press firmly. Freeze 10–15 minutes (or bake 5 minutes for a sturdier crust; cool completely).
Filling base: beat 8 oz (226 g) softened cream cheese 1 minute until smooth.
Add ¼ cup sugar (or 3 tablespoon honey/maple), 1 tablespoon sour cream or Greek yogurt, 1 teaspoon lemon juice, ½ teaspoon vanilla, pinch salt; beat ~1 minute.
Whip ½ cup cold cream to stiff peaks (3–5 minutes).
Fold whipped cream into cream-cheese mixture until silky and airy.
Portion into crusts; smooth tops. Cover and chill 8 hours or overnight until set.
If too soft, chill longer or freeze 30 minutes before serving. Top with mango and coconut (or favourites). Refrigerate up to 5 days or freeze up to 2 months.