Combine the crushed graham crackers and brown sugar in a medium bowl, then stir in melted butter. Press mixture into the bottom of your approximately 6-ounce serving dishes. Place in fridge to set for at least 30 minutes.
In the bowl of a stand mixer, beat the cream cheese and lemon juice together on medium until no lumps remain. Add heavy cream and beat until thick, starting on low and increasing speed to medium, about 2-3 minutes. Add sugar and beat on medium high until stiff.
Pour mixture over chilled crust, and use a spoon to level. Chill at least four hours, ideally overnight.
Assemble the S’mores No-Bake Cheesecakes:
Squirt about a teaspoon of chocolate syrup onto each mini cheesecake. Top with mini marshmallows.
Use a brûlée torch to ‘roast’ the marshmallows.
Sprinkle with crushed graham crackers and chocolate chunks. Drizzle with more chocolate syrup and garnish with a piece of graham cracker or graham cracker sticks. Serve chilled.