Prep the strawberries. Stir the chopped strawberries with the sugar and lemon zest in a bowl. Let them sit for 10–15 minutes to release their juices. Taste and adjust sugar if needed. You want them sweet but still bright.

Make the crust. Mix graham crumbs, melted butter, sugar, and salt until the texture is like damp sand. Press 2–3 tablespoons into the bottom of each serving cup. Use the back of a spoon to compact. Set aside.

Whip the cream. In a cold bowl, beat the heavy cream with a pinch of salt until medium-stiff peaks form. Do not overbeat. Set aside.

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

Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep it airy. The filling should be smooth and fluffy.

Assemble the cups. Spoon or pipe a layer of cheesecake filling over the crust. Add a layer of strawberries with some of their juices. Top with another layer of filling. Finish with more strawberries on top.

Chill to set. Cover the cups and refrigerate for at least 2 hours, or up to overnight. This helps the layers firm up and the flavors meld.

Garnish and serve. Right before serving, add whipped cream, extra strawberry slices, a sprinkle of crushed freeze-dried strawberries, or a mint leaf. Serve cold with a spoon.