# What You’ll Need:
→ Crust
01 - 1 cup (120 g) graham cracker crumbs
02 - 3 tablespoons (40 g) unsalted butter, melted
03 - 2 tablespoons (25 g) granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 1 cup (8 fluid ounces) heavy whipping cream, cold
06 - 8 ounces cream cheese, softened
07 - 1/2 cup (60 g) powdered sugar
08 - 1/4 cup (2 fluid ounces) fresh lemon juice
09 - 1 tablespoon lemon zest from 1 large lemon
10 - 1 teaspoon pure vanilla extract
→ Topping
11 - 1/2 cup (4 fluid ounces) lemon curd
12 - Fresh berries such as raspberries or blueberries for garnish
13 - Extra lemon zest for garnish, optional
# How to Make It:
01 - Combine graham cracker crumbs, melted butter, granulated sugar, and salt in a bowl. Mix until the mixture resembles wet sand.
02 - Spoon 2 tablespoons of crust mixture into the bottom of each jar. Press down firmly to create an even, compact layer.
03 - Beat cold heavy whipping cream in a separate bowl until stiff peaks form. Set aside.
04 - Beat softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy and well combined.
05 - Gently fold whipped cream into the cream cheese mixture until fully combined and fluffy, being careful not to deflate the cream.
06 - Spoon or pipe cheesecake filling evenly over the crust layer in each jar.
07 - Top each jar with a generous spoonful of lemon curd.
08 - Cover jars and refrigerate for at least 2 hours until the filling is set.
09 - Just before serving, garnish each jar with fresh berries and additional lemon zest if desired.
