Preheat oven to 350°F (175°C). Combine graham cracker crumbs with melted unsalted butter until resembling wet sand. Press into tartlet pans, and chill for 20 minutes.

Set up a double boiler and melt chopped white chocolate, stirring until smooth. Remove from heat and let cool slightly.

In a chilled bowl, whip heavy cream on medium speed until soft peaks form, about 3–5 minutes. Avoid over-whipping.

Beat cream cheese and powdered sugar until smooth. Fold in slightly cooled melted white chocolate, then gently fold in whipped cream in three parts.

Spoon or pipe the mousse into chilled tartlet crusts. For visual appeal, create swirls or peaks in the mousse.

Add fresh raspberries on top, drizzle with caramel sauce, and optionally add edible flowers.

Cover with plastic wrap and refrigerate for at least 2 hours before serving.