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lady_morana
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Make the crust:
Mix graham cracker crumbs, melted butter, and sugar. Spoon 2–3 tablespoons into each jar and gently press down with the back of a spoon.
Make the filling:
In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Mix until creamy. In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
Assemble:
Spoon or pipe the cheesecake filling into jars over the crust layer, filling each about ¾ full. Smooth the tops.
Seal the jars and refrigerate for 2–4 hours, or until set.
Top & serve:
Add your favorite toppings just before serving and enjoy straight from the jar!