In a mixing bowl, combine graham cracker crumbs with melted unsalted butter. Press mixture into tartlet pans and chill for 20 minutes.

Set up a double boiler and melt the chopped white chocolate. Stir until smooth, about 5–7 minutes, then let cool slightly.

Whip heavy whipping cream in a chilled bowl until soft peaks form, about 3–5 minutes.

Beat cream cheese and powdered sugar together until smooth. Gradually fold in melted white chocolate, then fold in whipped cream.

Pipe or spoon the mousse into chilled crusts. Smooth the tops and return to the fridge to chill for at least 30 minutes.

Before serving, garnish with fresh raspberries, drizzle caramel sauce if desired, and add edible flowers for a beautiful presentation.