Make the crust base. Crush graham crackers into fine crumbs. Stir with melted butter and 2 tablespoons sugar until the mixture looks like wet sand. Spoon 2–3 tablespoons into each cup and press gently with the back of a spoon. Chill while you make the filling.

Whip the cream. In a cold bowl, beat heavy cream to soft peaks. Set aside. If using whipped topping, skip the whipping and keep it chilled.

Beat the cheesecake filling. In a separate bowl, beat softened cream cheese until smooth and fluffy. Add powdered sugar, vanilla, and lemon juice. Mix until creamy with no lumps.

Fold in the cream. Gently fold the whipped cream into the cream cheese mixture. Don’t overmix—keep it airy.

Make the strawberry layer. Stir diced strawberries with the jam until coated. If your berries are very juicy, drain off a little liquid so the cups don’t get watery.

Assemble the layers. Add a layer of cheesecake filling over the crust. Spoon a layer of the strawberry mixture on top. Finish with another small dollop of cheesecake filling to act as “glue” for the crunch topping.

Mix the crunch topping. Crush golden sandwich cookies into coarse crumbs. Combine with crushed freeze-dried strawberries. For extra color and that classic flavor, sprinkle in the strawberry gelatin powder and mix well.

Top the cups. Generously sprinkle the strawberry crunch over each cup. Press lightly so it sticks.

Chill. Cover and refrigerate for at least 1–2 hours to set and meld flavors. Longer is even better for a firmer texture.

Garnish and serve. Add fresh strawberry slices on top right before serving. Enjoy straight from the cup with a spoon.