No Bake Lemon Tiramisu Cheesecake

Rich and creamy mascarpone no bake cheesecake, lemon curd, lemon-soaked ladyfingers & mascarpone whipped cream.

Coat an 8x4" loaf pan with butter, then line it with parchment paper.
Melt the butter in a small microwave safe bowl. Add the graham crackers and the melted butter to a food processor. Pulse the mixture until you are left with only tiny graham cracker crumbs. [Alternatively, crush the graham crackers super finely in a large ziploc bag, then stir in the melted butter.]
Press the mixture into the bottom of your prepared pan. Set the pan in the freezer while you make the other components.

Cube the butter, then place it into a small mixing bowl. Place a fine mesh sieve over the butter and set it aside.
Add the egg, sugar, lemon zest, lemon juice, and salt to a medium sized saucpan. Whisk the mixture vigorously until it's smooth.
Place the mixture over medium heat, stirring constantly until it thickens (~3-5 min.)
Remove the mixture from the heat and pour it through the fine mesh sieve over the butter. Mix together the curd and butter until the butter has completely melted, then set the curd in the fridge.

Add the cream cheese, mascarpone, sugar, salt, vanilla, and lemon juice to a large mixing bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture on medium speed for ~1 minute, until the mixture is completely smooth.
Continue beating the mixture while slowly pouring in the heavy whipping cream. Continue beating until the batter thickens.
Remove the loaf pan from the freezer and spread the cheesecake filling into an even layer over the crust.

In a medium-sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, vanilla, and salt just until the mixture is cohesive.
Slowly beat in the heavy whipping cream. Once all of the heavy cream has been added, beat the mixture just until stiff peaks form.

Add the lemon juice and sugar to a small, shallow microwave safe bowl. Microwave in 10 second intervals, stirring after each interval, until the sugar fully dissolves into the lemon juice.
Spread the lemon curd into an even layer over the cheesecake, reserving a tiny bit (~1 tbsp.) for the topping.
Dip the ladyfingers into the lemon mixture on both sides, then place them on top of the lemon curd.
Spread the mascarpone whipped cream over the ladyfingers, or transfer the mascarpone whipped cream to a piping bag fitted with a round tip and pipe a design on top of the ladyfingers. Drizzle dollops of the remaining lemon curd on top of the mascarpone whipped cream.
Cover the pan with plastic wrap and place the cheesecake in the fridge to firm up for at least 4 hours.
Slice 7 slices (so that each slice has 1 ladyfinger), then serve and enjoy!