Prep your serving cups. Choose 6–8 small glass cups, ramekins, or mini dessert jars. Clear cups show off the layers and look festive on a tray.

Macerate the strawberries. In a bowl, toss sliced strawberries with 1–2 tablespoons powdered sweetener, lemon zest, and lemon juice. Let them sit for 10–15 minutes to release juices. Taste and adjust sweetness if needed.

Make the almond crumble. If using whole almonds, pulse them in a food processor until they resemble coarse crumbs. Mix with shredded coconut, a pinch of salt, 1–2 tablespoons powdered sweetener, and melted butter until clumpy. You want a sandy, slightly moist texture that holds when pressed.

Toast the crumble (optional but recommended). In a dry skillet over medium heat, toast the mixture for 3–5 minutes, stirring, until golden and fragrant. This step adds a warm, nutty flavor and crunch. Let cool completely.

Whip the cream. In a cold bowl, whip heavy cream to soft peaks. Don’t overbeat. Set aside.

Make the cheesecake filling. In another bowl, beat softened cream cheese with vanilla and 3–4 tablespoons powdered sweetener until smooth and fluffy. Gently fold in the whipped cream in two additions until fully combined and airy. Taste and add a bit more sweetener if you prefer.

Layer the cups. Spoon 1–2 tablespoons of almond crumble into each cup and press lightly. Add a layer of the cream cheese mixture, about 2–3 tablespoons. Top with a spoonful of strawberries and their juices. Repeat layers if your cups are tall, finishing with berries on top.

Chill briefly. Refrigerate the cups for at least 30 minutes to set the layers and meld flavors. Longer is fine—up to 24 hours before serving.

Garnish before serving. Add a fresh mint leaf, an extra strawberry slice, or a light shave of dark chocolate. Serve cold.