In a large bowl, add the cream cheese and beat with a hand mixer until creamy.
Add in the powdered sugar and continue to beat until the powdered sugar is worked into the cream cheese.
Add in the zest and lemon juice. Beat until the combined. Scrape down the sides of the bowl and beat in any cream cheese lumps. Set aside.
In a separate bowl, add the heavy cream and beat until stiff peaks form.
Add the whipped cream in with the cream cheese mixture and beat until incorporated.
Add a spoonful of lemon curd on top of each graham cracker bottom.
Fill the rest of the paper liners up with the cheesecake batter.
Store in the freezer.