Add the cold heavy whipping cream to a medium size bowl then using a hand mixer with a whisk attachment, whip the heavy cream 4-5 minutes on medium-high speed until stiff peaks form then place in the refrigerator.
In another medium size bowl, add the cream cheese and beat using a hand mixer (regular beaters) on medium-high speed until it’s smooth and creamy. Fold in the sugar, lemon juice, lemon zest and vanilla.
NOTE: This is intentionally lightly sweet. Taste the cream cheese mixture and if you like a sweeter cheesecake, add another tablespoon of granulated sugar and blend.
Add the whipped cream to the cheesecake filling blending with a rubber spatula or spoon.
Divide the cheesecake filling between the jars leaving room for the topping. You can eat the cheesecakes now but they're best if covered and refrigerated at least 2 hours, up to overnight. Add the fresh fruit topping just before serving.