Follow these simple steps to assemble your delicious No-Bake Cheesecake Jars:

Prepare the Graham Cracker Crust:

1. Crush the Crackers: Place graham crackers in a food processor and pulse until finely ground. Alternatively, place them in a zip-top bag and crush them using a rolling pin or heavy can until you achieve fine crumbs.
2. Combine Crust Ingredients: In a medium bowl, combine the finely crushed graham cracker crumbs, melted butter, and granulated sugar. Stir with a fork until the crumbs are evenly moistened and resemble wet sand.
3. Press into Jars: Spoon about 2-3 tablespoons of the graham cracker mixture into the bottom of each serving jar (this recipe typically makes 6-8 small jars, depending on size – 4-6oz jars work well). Use the back of a spoon or a small tamper (like a shot glass bottom) to gently press the crumbs down into an even layer.
4. Chill the Crust: Place the jars in the refrigerator to chill while you prepare the cheesecake filling. This helps the crust set slightly.

Prepare the No-Bake Cheesecake Filling:

1. Beat the Cream  Cheese: In a large bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth and free of lumps. This step is crucial for a non-lumpy filling, so scrape down the sides of the bowl as needed.
2. Add Sweeteners and Flavor: Add the sifted powdered sugar, vanilla extract, fresh lemon juice (if using), and pinch of salt to the smooth cream cheese. Beat on low speed initially to incorporate the sugar, then increase to medium speed and beat until well combined and smooth, scraping the bowl again.
3. Whip the Heavy Cream: In a separate, clean, chilled bowl, whip the cold heavy cream using an electric mixer (with clean beaters) on medium-high speed until stiff peaks form. Be careful not to overwhip into butter. Stiff peaks mean that when you lift the beaters out, the cream holds its shape firmly.
4. Fold Gently: Gently fold the whipped cream into the cream cheese mixture in two or three additions using a rubber spatula. Fold just until combined – you want to maintain the airy texture from the whipped cream. Overmixing will deflate the filling. The mixture should be thick, creamy, and light.

Assemble the Cheesecake Jars:

1. Fill the Jars: Remove the jars with the chilled crusts from the refrigerator. Carefully spoon or pipe the cheesecake filling evenly over the graham cracker crust layer in each jar. You can use a piping bag (with or without a tip) for a neater presentation, or simply use two spoons. Smooth the tops gently with the back of a spoon or a small offset spatula.
2. Chill Thoroughly: Cover the jars loosely with plastic wrap or their lids. Refrigerate for at least 4-6 hours, or preferably overnight. This chilling time is essential for the cheesecake filling to set properly and for the flavors to meld.