1-First Step: Gather and chill your tools Start by gathering all ingredients and equipment. You will need an electric mixer, a chilled bowl for the whipped cream, a second mixing bowl, a small bowl for the crust, and six 9-ounce dessert cups. If you want the whipped cream to form quickly, place the bowl and mixer beaters in the fridge or freezer for a short time before starting. Room temperature cream cheese is important here because it blends smoothly. If it is too cold, the filling may turn lumpy. Let it sit out for about 30 to 45 minutes before mixing if needed.

2-Second Step: Make the whipped cream Add the 1-1/2 cups heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon pure vanilla extract to the chilled bowl. Beat with an electric mixer on medium-high speed until stiff peaks form. The cream should hold its shape when you lift the beaters. Do not rush this step. If you stop too early, the filling may be too soft. If you go too far, the cream can turn grainy, so watch it closely. A cold bowl and cold beaters help the cream thicken faster and give a better texture.

3-Third Step: Prepare the cheesecake filling In another bowl, beat the 8 ounces softened cream cheese with the remaining 1/4 cup powdered sugar until smooth and creamy. This should take about 1 to 2 minutes with an electric mixer. Scrape down the sides of the bowl if needed so everything blends evenly. Next, reserve one rounded cup of whipped cream. This portion will go on top of the dessert cups later. Fold the rest of the whipped cream into the cream cheese mixture gently. Use a spatula and stir just until combined so the filling stays light and airy.

4-Fourth Step: Mix the crust In a small bowl, mix 1 cup graham cracker crumbs with 1/4 cup melted butter. Stir until all the crumbs are evenly coated. The mixture should look like damp sand and hold together when pressed lightly. Do not pack the crust too firmly. A light press is enough, and it makes the finished cups easier to scoop after chilling. This small detail helps the dessert keep a nice spoonable texture.

5-Fifth Step: Warm the jam if needed If your 3/4 cup seedless strawberry jam feels thick, warm it in the microwave for 20 to 30 seconds. This makes it easier to spoon into the cups and helps the layers spread more smoothly. Stir the jam after warming so the texture is even. You can also use homemade strawberry sauce if you want a fresher taste. Just cool it completely before layering so it does not melt the filling.

6-Sixth Step: Build the dessert cups Evenly divide the crust mixture among six 9-ounce dessert cups. Press it down lightly with the back of a spoon. Then divide the cheesecake filling among the cups, spooning it over the crust layer. After that, add a layer of strawberry jam to each cup. Try to spread it close to the edges so the red layer shows through the sides of the clear cups. Finish with the reserved whipped cream on top.

7-Final Step: Chill and garnish Place the cups in the refrigerator for 20 minutes. This short chill helps the layers firm up and makes the dessert taste even better. Right before serving, top each cup with sliced fresh strawberries if you want a pretty garnish. Add the strawberries at the last minute so they do not release juice and make the top watery. Serve the dessert cups cold, straight from the fridge, for the best texture.