Prep the strawberries. In a bowl, combine diced strawberries, sugar, lemon juice, and vanilla (if using). Stir and let sit for 10–15 minutes to release juices. This quick maceration boosts flavor and creates a light syrup.

Make the crust. In a separate bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the texture resembles wet sand. It should clump when pressed.

Whip the cream. In a cold mixing bowl, whip the heavy cream to medium-stiff peaks. Don’t overbeat. Set aside.

Beat the cream cheese. In another bowl, beat softened cream cheese with powdered sugar, vanilla, lemon zest, and a pinch of salt until smooth and fluffy, about 1–2 minutes. Scrape the bowl as needed.

Fold in the whipped cream. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep the filling airy.

Assemble the jars. Spoon 2–3 tablespoons of crust into each jar and lightly press with the back of a spoon. Add a generous layer of cheesecake filling. Spoon on a layer of strawberries with some of their syrup. Repeat with another layer of filling, then finish with more strawberries on top.

Chill. Cover and refrigerate for at least 2 hours, or up to overnight. The filling sets and the flavors meld as it chills.

Garnish and serve. Before serving, top with extra strawberry slices, a sprig of mint, or a sprinkle of leftover crumbs. Serve cold.