Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter. Firmly press this mixture into the bottom and sides of tartlet pans. Bake for 8–10 minutes until lightly golden. Allow to cool.

Set up a double boiler. Add chopped white chocolate and stir until melted and smooth (5–7 minutes). Remove from heat and let it cool slightly.

In a mixing bowl, whip heavy cream on medium speed until soft peaks form (3–4 minutes). Set aside.

In another bowl, beat cream cheese and powdered sugar until smooth (about 2 minutes). Gradually fold in cooled white chocolate.

Gently fold whipped cream into the chocolate mixture in three additions.

Spoon or pipe the mousse into cooled tartlet crusts and smooth the tops. Chill in the refrigerator for at least 1 hour.

Before serving, decorate tartlets with fresh raspberries and drizzle caramel sauce over them.

Optional: Add edible flowers for decoration.