Make the crumb base: Crush graham crackers or digestives into fine crumbs. Stir in melted butter and a pinch of salt until the mixture looks like wet sand.

Set the base: Spoon 2 to 3 tablespoons of crumbs into each cup or jar. Lightly press down with the back of a spoon. Chill while you make the filling.

Whip the cream: In a cold bowl, beat heavy cream to medium-stiff peaks. Set aside.

Mix the cheesecake filling: In another bowl, beat softened cream cheese with granulated sugar, powdered sugar, vanilla, lemon zest, lemon juice, and a tiny pinch of salt until smooth and fluffy.

Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions until creamy and uniform. Don’t overmix.

Layer the cups: Add a generous scoop of cheesecake filling over the chilled crumbs, smoothing the top.

Prep the strawberries: Toss sliced strawberries with a little lemon juice and, if desired, a teaspoon of sugar. For a glossy topping, warm the jam slightly and fold in the berries.

Top and chill: Spoon strawberries over the filling. Chill for at least 1 to 2 hours, or up to overnight, to set and develop flavor.

Serve: Garnish with extra crumbs, a mint sprig, or a dollop of whipped cream. Enjoy cold.