Preheat your oven to 350°F (175°C). Mix crushed graham crackers, sugar, and melted butter until it resembles wet sand. Firmly press into serving cups or a pie dish and bake for 8-10 minutes until golden. Let cool.

Combine 2 tablespoons of water with unflavored gelatin in a small bowl and let sit for 5 minutes to bloom.

Whip 1 cup of heavy cream with 2 tablespoons powdered sugar until soft peaks form, about 3-4 minutes.

Beat 8 ounces cream cheese until smooth. Gradually add in ½ cup lemon curd and 2 tablespoons lemon juice until well combined.

Fold the whipped cream into the cream cheese mixture gradually, preserving the airy texture.

Dissolve the bloomed gelatin in a small saucepan over low heat until clear, about 1-2 minutes. Cool slightly and incorporate into the mousse mixture.

Spoon the mousse mixture over the cooled crust, smooth the top, cover with plastic wrap and refrigerate for at least 2 hours.

Garnish each serving with whipped cream, lemon wedge, blueberries, and mint. Serve chilled.