Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until the texture feels like damp sand. It should clump slightly when pressed.

Assemble the base: Spoon a couple of tablespoons of the crumb mixture into each cup. Press it down gently with the back of a spoon or your fingers. Set aside while you make the filling.

Prep the strawberries: Slice the strawberries. If using jam, stir it to loosen. You can also toss the strawberries with a teaspoon of sugar and a squeeze of lemon juice if they’re not very sweet.

Whip the cream: In a cold bowl, whip the heavy cream to medium-stiff peaks. Don’t overbeat—stop when it holds shape but still looks smooth and glossy. Set aside.

Make the cheesecake filling: In another bowl, beat the softened cream cheese with powdered sugar, vanilla, lemon zest, lemon juice, and a pinch of salt until smooth and fluffy. Scrape down the bowl to avoid lumps.

Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep the mixture airy.

Layer the cups: Add a layer of cheesecake filling on top of the crust. Spoon on a little strawberry jam (if using), then add a layer of strawberries. Top with more cheesecake filling. Finish with extra strawberries on top.

Chill: Cover the cups and refrigerate for at least 2 hours, or up to 24 hours. This helps the crust set and the flavors meld.

Serve: Right before serving, add a final spoon of strawberries, a light dusting of powdered sugar, or a drizzle of melted chocolate if you like.