In a medium saucepan, whisk together fresh lemon juice, superfine sugar, and room temperature eggs off the heat until smooth. Add the cubed unsalted butter, then place the saucepan over low-medium heat. Stir continuously for about 10-12 minutes until the mixture thickens enough to coat the back of a spoon. Strain the curd through a fine-mesh sieve, cover with cling wrap, and refrigerate for at least 2 hours or preferably overnight.

While your lemon curd chills, process the graham crackers in a food processor until you achieve fine crumbs, resembling sand. In a separate bowl, mix the crumbs with melted butter until evenly coated. Reserve a small amount of crumbs for garnishing before packing the rest in mini dessert cups to form a sturdy base.

In a large mixing bowl, combine room temperature cream cheese and superfine sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually fold in the prepared lemon curd, mixing gently until well combined. In a separate bowl, whip the heavy cream until stiff peaks form, then carefully fold it into the cream cheese mixture until thick and fluffy.

Begin assembling your dessert cups by piping or spooning half of the cheesecake mousse over the prepared graham cracker base in each cup. Next, add a layer of the chilled lemon curd, followed by the remaining cheesecake mousse. Use a piping bag with a decorative tip for a beautiful finish.

Sprinkle the reserved graham cracker crumbs over the tops for garnish. Refrigerate the cups for at least 1 hour to allow the flavors to meld and mousse to firm up.