# Ingredient List:
→ 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
# Recipe Steps:
01 - Combine graham cracker crumbs, melted butter, granulated sugar, and salt in a mixing bowl. Stir until texture resembles wet sand.
02 - Divide crust mixture evenly among 6 jars, using 2 tablespoons per jar. Press down firmly with the bottom of a measuring cup to create a compact, even layer.
03 - Beat cold heavy whipping cream with an electric mixer until stiff peaks form. Transfer to a separate bowl and refrigerate until needed.
04 - Beat softened cream cheese until smooth. Add powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Mix until fully combined and creamy.
05 - Gently fold whipped cream into the cream cheese mixture using a spatula until no white streaks remain. Work carefully to maintain airiness.
06 - Spoon or pipe the cheesecake filling evenly over the crust layer in each jar, filling to about three-quarters full.
07 - Top each jar with a generous spoonful of lemon curd, spreading lightly to cover the filling.
08 - Cover the jars with lids or plastic wrap. Refrigerate for at least 2 hours until the filling is set and chilled through.
09 - Remove from refrigerator just before serving. Top with fresh berries and additional lemon zest if desired.
