1-First Step: Prep your tools and ingredients Start by gathering a mixing bowl, hand mixer or stand mixer, spatula, and six 9-ounce dessert cups. It helps to let the cream cheese sit at room temperature first so it blends smoothly without lumps. If you are using clear cups, that is even better because the layers of crust, filling, and strawberry jam look great from the side. For the best whipped cream, place your bowl and beaters in the fridge for a few minutes before you begin. Cold tools help the cream whip faster and hold its shape better.

2-Second Step: Whip the cream Add 1 1/2 cups heavy whipping cream to your cold bowl, then mix in 1/4 cup powdered sugar and 1 teaspoon pure vanilla extract. Whip until stiff peaks form. That means when you lift the beaters, the cream should stand up firmly instead of folding back in. Save a small scoop of the whipped cream for topping the finished cups later. This keeps the final layer light and pretty.

3-Third Step: Make the cheesecake filling In a separate bowl, beat the 8 ounces softened cream cheese with the remaining 1/4 cup powdered sugar until smooth. You want a creamy, silky texture with no lumps. If your cream cheese is still a little firm, beat it a bit longer before adding anything else. Next, fold most of the whipped cream into the cream cheese mixture. Use a spatula and gentle motions so the filling stays fluffy. A few streaks are fine at this stage because they will blend as you fold.

4-Fourth Step: Make the crust mixture In a small bowl, stir together 1 cup graham cracker crumbs and 1/4 cup melted butter until the crumbs look evenly moistened. The mixture should hold together when pressed, but it should not feel wet or greasy. If you press the crust too firmly into the cups, it can become hard to scoop later.

5-Fifth Step: Layer the cups Divide the crust mixture among the six 9-ounce dessert cups. Press it down lightly with the back of a spoon so it forms a base. Then add a layer of cheesecake filling, followed by a spoonful of 3/4 cup seedless strawberry jam. If your jam is thick, warm it in the microwave for a few seconds so it spreads more easily. This is especially helpful if you want neat stripes instead of a heavy dollop.

6-Sixth Step: Finish with whipped cream Top each cup with the reserved whipped cream. You can spoon it on casually or pipe it in for a more polished look. If you want a sweeter finish, add a tiny extra swirl of jam on top, but keep the layers balanced so the cheesecake flavor still shines through.

7-Final Step: Chill and serve Place the assembled cups in the fridge for 20 minutes. This short chill helps the layers firm up and makes the texture better when served. Right before serving, add sliced fresh strawberries if you like a fresh garnish.