Prep your cups. Set out 6–8 small cups or jars. Clear space in your fridge so they can chill after assembly.

Make the crust. Combine the crushed cookies, melted butter, sugar, and a pinch of salt. The mixture should resemble wet sand and clump when pressed.

Press the base. Spoon 2–3 tablespoons of crumbs into each cup. Press down firmly with the back of a spoon. Refrigerate while you prepare the filling.

Whip the cream. In a cold bowl, whip the heavy cream to soft peaks. Set aside. If using whipped topping, skip this step.

Beat the cream cheese. In a separate bowl, beat softened cream cheese until smooth and fluffy, about 1–2 minutes. Add powdered sugar, vanilla, lemon zest, lemon juice, and a pinch of salt. Mix until creamy and lump-free.

Fold in the cream. Gently fold the whipped cream into the cream cheese mixture in two additions. Keep it light to maintain an airy texture.

Sweeten the strawberries. Toss diced strawberries with sugar and lemon juice. Let them sit for 5–10 minutes to release juices. For a thicker sauce, simmer half the strawberries with the optional cornstarch slurry for 2–3 minutes, then cool and stir back in.

Assemble the layers. Add a layer of cheesecake filling over the chilled crust, then a spoonful of strawberries, and repeat if your cups are tall. Smooth the top.

Chill to set. Refrigerate for at least 2 hours, or up to overnight. Longer chilling equals cleaner layers and better texture.

Finish and serve. Top with extra sliced strawberries, a sprig of mint, and a sprinkle of crumbs if you like. Serve cold.