Make the crust. In a bowl, stir the crushed crackers, melted butter, and granulated sugar until the crumbs look like wet sand. They should clump when pressed. If too dry, add another teaspoon of melted butter.

Portion the crust. Spoon 2 to 3 tablespoons of crumb mixture into each cup. Press down firmly with the back of a spoon or a small glass to form an even base. Chill for 10 minutes while you make the filling.

Beat the cream cheese. In a large mixing bowl, beat softened cream cheese with powdered sugar, vanilla, lemon juice, and a pinch of salt until smooth and fluffy, about 2 minutes. Scrape the bowl to avoid lumps.

Whip the cream. In a separate cold bowl, whip the heavy cream to medium-stiff peaks. Don’t overbeat; you want it billowy and smooth, not grainy.

Fold to finish the filling. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain. The filling should be light, creamy, and able to hold its shape.

Fill the cups. Pipe or spoon the cheesecake filling over the chilled crusts, leaving space at the top for strawberries. Smooth the tops with a small offset spatula or the back of a spoon.

Strawberry layer. Toss sliced strawberries with a teaspoon of lemon juice and, if your berries aren’t very sweet, a teaspoon of powdered sugar. Spoon a generous layer over each cup.

Glossy finish. Warm the strawberry jam with a splash of water until pourable. Drizzle or brush a little over the berries for shine and extra flavor. You only need a thin layer.

Chill to set. Cover the cups and refrigerate for at least 1 hour (2–3 hours is better). The flavors meld, and the filling firms up for cleaner bites.

Garnish and serve. Right before serving, top with lemon zest, a few fine crumbs, or a mint leaf for color. Serve cold.