Prep the jars: Make sure your jars are clean and dry. This helps the crust stay crisp and the filling set well.

Make the strawberry layer: Hull and chop 2 cups of strawberries. In a small saucepan over medium heat, add the strawberries, 1–2 tablespoons honey or sweetener, a squeeze of lemon juice, and a pinch of salt. Cook for 5–7 minutes until juicy and slightly thick. Mash lightly. For a thicker sauce, stir in 1 teaspoon chia seeds and let it cool, or whisk 1/2 teaspoon cornstarch with a splash of water and simmer for 1 minute. Cool completely.

Crush the crust: In a bowl, combine 1 cup crushed graham crackers with 2–3 tablespoons melted butter and a pinch of salt. It should feel like damp sand and hold when pressed. Adjust butter if needed.

Make the protein cheesecake filling: In a mixing bowl, beat 8 ounces softened cream cheese until smooth. Add 1 cup Greek yogurt, 1 scoop (about 25–30 g) vanilla protein powder, 1–3 tablespoons honey or sweetener, 1 teaspoon vanilla extract, and the zest of half a lemon. Beat until creamy and lump-free. Taste and adjust sweetness and lemon.

Layer the jars: Spoon 2 tablespoons crust into each jar and press gently with the back of a spoon. Add a generous layer of cheesecake filling, then 1–2 tablespoons of strawberry sauce. Repeat for a thicker dessert or keep it to one of each layer for a lighter jar.

Chill to set: Cover and refrigerate for at least 1–2 hours. Overnight is best for the flavors to meld and the layers to firm up.

Garnish and serve: Top with fresh sliced strawberries and a tiny pinch of lemon zest. Serve cold.