In a medium saucepan, combine fresh lemon juice, sugar, and eggs off heat, stirring until blended. Add unsalted butter, and heat on low to medium, stirring continuously for about 10 minutes until thickened. Strain through a fine sieve, cover, and chill in the refrigerator.

Blend graham crackers into fine crumbs using a food processor. Mix with melted butter until combined. Press the mixture firmly into mini dessert cups and set aside.

Beat room temperature cream cheese with sugar for 2-3 minutes until smooth. Fold in the chilled lemon curd until fully mixed. In another bowl, whip heavy cream until soft peaks form, then fold into the cream cheese mixture.

Layer the crumb base with half of the cheesecake mousse, followed by a layer of lemon curd, then the remaining mousse. Use a piping bag for decorative swirls on top if desired.

Sprinkle reserved crumbs on top of the dessert cups. Cover with plastic wrap and refrigerate for at least 1 hour before serving.