Combine graham cracker crumbs and sugar in a mixing bowl. Pour in melted butter and stir until the mixture resembles wet sand. Divide evenly among jars and press down firmly with the back of a spoon to form a firm base.
1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/2 cup unsalted butter
In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla extract with a whisk until smooth and creamy, about 2-3 minutes. Check for a consistent, lump-free texture.
16 oz cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
Divide the cream cheese filling evenly over the graham cracker crusts in each jar, smoothing the top with a spoon or spatula for an even layer. Chill the jars in the fridge for at least 30 minutes to set slightly.
16 oz cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
Arrange sliced strawberries on top of the cheesecake layer in each jar, creating a colorful, layered appearance. Press gently to embed the strawberries slightly into the filling if needed.
1 1/2 cups fresh strawberries
Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. When ready, garnish with additional strawberries if desired, and serve chilled.
1 1/2 cups fresh strawberries
