Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter, stirring until the mixture resembles wet sand. Press this mixture evenly into the bottoms and up the sides of tartlet pans. Refrigerate for 20 minutes.

Set up a double boiler with a heatproof bowl over simmering water. Add white chocolate and stir until melted and smooth, about 5-7 minutes. Cool slightly.

In a large chilled mixing bowl, whip the cream on medium speed until soft peaks form, about 3-5 minutes.

Beat softened cream cheese with powdered sugar until smooth, about 2 minutes. Gradually fold in cooled melted white chocolate.

Gently fold whipped cream into chocolate cream cheese mixture, preserving air to create a fluffy mousse.

Retrieve the chilled tartlet crusts. Spoon or pipe mousse mixture into each tartlet shell and smooth the tops. Return to the fridge to set for at least an hour.

Top each tartlet with fresh raspberries and drizzle with caramel sauce. Garnish with edible flowers if desired.

Chill tartlets for no longer than 2 hours before serving. Serve cold for optimal taste.