In a large mixing bowl, combine the room temperature cream cheese and the granulated sugar. Using a hand mixer, beat the mixture on medium speed until it’s smooth and creamy, with no lumps remaining.
Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest, heavy cream, and vanilla extract, beating until well combined and fluffy.
Layer the cheesecake mixture into jars, starting with a generous layer of cheesecake, followed by fresh berries. Repeat until jars are filled, finishing with cheesecake on top.
Cover the jars with lids or plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
Once set, garnish with additional berries or berry sauce if desired, serve, and enjoy!
