# What Goes In:
→ 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
# How to Make It:
01 - In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until mixture resembles wet sand with even moisture throughout.
02 - Divide crust mixture evenly among six jars, using approximately 2 tablespoons per jar. Press down firmly with the back of a spoon to create a compact, even base layer.
03 - Using an electric mixer, beat cold heavy whipping cream until stiff peaks form. Transfer to a separate bowl and set aside.
04 - In a clean bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated and uniform.
05 - Gently fold whipped cream into the cream cheese mixture using a spatula with minimal strokes until fully combined. Ensure the texture is light and airy without deflating.
06 - Spoon or pipe the cheesecake filling evenly over the crust layer in each jar, distributing filling proportionally.
07 - Top each jar with a generous spoonful of lemon curd, spreading evenly across the filling surface.
08 - Cover jars with lids or plastic wrap. Refrigerate for at least 2 hours until the filling sets completely.
09 - Just before serving, top each jar with fresh berries and additional lemon zest if desired. Serve cold.
