Instructions

1. In a small mixing bowl whisk together graham cracker crumbs and sugar, then add butter and stir until evenly moistened. Divide mixture among 12 dessert cups and lightly press into an even layer, set aside.
2. Whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar and whip until stiff peaks form.
3. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top and let rest 5 minutes.
4. Lemon Curd: In a medium-sized heat-proof bowl, beat together the butter, sugar and eggs until creamy. Stir in lemon juice and zest and cook over a saucepan with an inch of water at a simmer, whisking frequently, until curd is thick and creamy, about 6-8 minutes. Strain curd through a sieve to remove any small bits of zest, then cover and chill for one hour. Use within one week.
5. Meanwhile, in a separate large mixing bowl, whip cream cheese until smooth and fluffy. Add the lemon curd and remaining 2/3 cup powdered sugar and mix until smooth.
6. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool for no more than 2 minutes. Begin mixing cream cheese mixture then slowly pour in gelatin mixture and blend until thoroughly combined. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture then add remaining whipped cream and gently fold until combined. Spoon mixture into dessert cups over the graham cracker layer. Cover and refrigerate 2 hours to set. Garnish as desired. Serve cold.