# Components:
→ 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 raspberries and blueberries 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. Stir until the mixture resembles wet sand with uniform moisture.
02 - Divide the crust mixture evenly among 6 jars, using approximately 2 tablespoons per jar. Press firmly with the back of a spoon to create a compact, even base layer.
03 - Using an electric mixer, beat the cold heavy whipping cream until stiff peaks form. Transfer to a separate bowl and set aside.
04 - Beat the softened cream cheese until smooth. Add powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Mix until creamy and well incorporated.
05 - Gently fold the whipped cream into the cream cheese mixture using a spatula with careful strokes until fully combined and fluffy throughout.
06 - Distribute the cheesecake filling evenly over the crust layer in each jar. Use a spoon or piping bag to achieve consistent portions across all six jars.
07 - Top each jar with a generous spoonful of lemon curd, spreading slightly to cover the filling surface.
08 - Cover the jars and refrigerate for a minimum of 2 hours until the filling reaches the desired firmness.
09 - Just before serving, garnish each jar with fresh berries and additional lemon zest if desired.
