# Components:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 1 tablespoon granulated sugar
→ Cheesecake Filling
04 - 8 ounces cream cheese, softened
05 - 1/2 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 cup heavy cream, cold
→ Strawberry Layer
08 - 1 cup fresh strawberries, diced
09 - 1 tablespoon granulated sugar
10 - 1 teaspoon lemon juice
→ Garnish
11 - 6 whole strawberries, halved
12 - Heart-shaped sprinkles or white chocolate shavings, optional
# Method:
01 - In a small bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
02 - Spoon 2 tablespoons of the crust mixture into the bottom of each serving cup or glass. Press down firmly with the back of a spoon to create an even, compact layer. Set aside.
03 - In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, beating until well combined.
04 - In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully blended and fluffy.
05 - Divide cheesecake filling evenly among the cups, spooning it over the graham cracker crust. Smooth the tops with a spatula or the back of a spoon.
06 - In a small bowl, toss diced strawberries with granulated sugar and lemon juice. Let sit for 5 minutes to release juices and develop flavor.
07 - Spoon the strawberry mixture over the cheesecake layer in each cup, distributing evenly.
08 - Refrigerate cups for at least 2 hours, or until the cheesecake is completely set and firm.
09 - Before serving, garnish each cup with a strawberry half and, if desired, heart-shaped sprinkles or white chocolate shavings.
