# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 1 cup heavy whipping cream, cold
06 - 8 ounces cream cheese, softened
07 - 1/2 cup powdered sugar
08 - 1/4 cup fresh lemon juice
09 - 1 tablespoon lemon zest
10 - 1 teaspoon pure vanilla extract
→ Topping
11 - 1/2 cup lemon curd
12 - Fresh berries for garnish
13 - Extra lemon zest for garnish, optional
# Directions:
01 - In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Mix until the texture resembles wet sand.
02 - Spoon 2 tablespoons of the crust mixture into the bottom of each jar. Press down firmly to create an even, compact layer.
03 - In a separate bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
04 - In another bowl, beat the softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy and well combined.
05 - Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy, being careful not to deflate the whipped cream.
06 - Spoon or pipe the cheesecake filling evenly over the crusts in each jar, distributing the mixture equally among all six jars.
07 - Top each jar with a generous spoonful of lemon curd, spreading it slightly over the filling surface.
08 - Cover the jars and refrigerate for at least 2 hours, or until the filling is completely set and firm.
09 - Just before serving, top each jar with fresh berries and additional lemon zest if desired for presentation and flavor.
