# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted
→ Cheesecake Layer
04 - 8 ounces cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - Zest of 1 lemon
08 - 1 tablespoon fresh lemon juice
09 - 1/4 cup heavy cream
→ Strawberry Jello Layer
10 - 1 package (3 ounces) strawberry gelatin
11 - 1 cup boiling water
12 - 1/2 cup cold water
13 - 1 cup fresh strawberries, chopped
→ Garnish
14 - Whipped cream (optional)
15 - Lemon zest or thin lemon slice (optional)
16 - Sliced strawberries (optional)
# How To Make:
01 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press approximately 2 tablespoons of the mixture firmly into the base of each serving cup.
02 - Beat cream cheese until smooth. Incorporate sugar, vanilla extract, lemon zest, and lemon juice; continue blending until homogeneous. Add heavy cream and beat until mixture is light and fluffy.
03 - Evenly spoon or pipe the cheesecake mixture over the crust base in each cup. Smooth the surface with a spatula.
04 - Refrigerate cups while preparing the strawberry gelatin layer to allow the cheesecake layer to firm slightly.
05 - Dissolve strawberry gelatin powder in boiling water, stirring until fully dissolved. Add cold water to cool the mixture, then allow it to reach room temperature without setting.
06 - Distribute chopped strawberries evenly atop the cheesecake layer. Gently pour the cooled gelatin over the strawberries, filling each cup.
07 - Refrigerate the assembled cups for a minimum of 2 hours until the gelatin has fully set.
08 - Optionally, top with whipped cream, lemon zest or thin lemon slice, and additional sliced strawberries before serving chilled.
