Make the strawberry layer: Add chopped strawberries, sweetener, and lemon juice to a small saucepan. Cook over medium heat for 5–8 minutes, stirring often, until the strawberries release juices and soften. Mash lightly with a fork. Remove from heat and stir in vanilla if using. Let cool.

Prepare the optional crust: In a small bowl, mix almond flour, melted butter, sweetener, cinnamon, and a pinch of salt. Stir until it looks like damp sand. Spread on a parchment-lined plate and chill for 5–10 minutes to set.

Soften the cream cheese: Place the light cream cheese in a mixing bowl. Beat with a hand mixer until smooth and fluffy, about 1–2 minutes. This step prevents lumps later.

Build the cheesecake base: Add Greek yogurt, protein powder, sweetener, vanilla, lemon juice, and a pinch of salt to the cream cheese. Beat until smooth and thick. Taste and adjust sweetness and lemon.

Check texture: If it’s too thick to spoon easily, whisk in 1–2 tablespoons of unsweetened almond milk. If it’s too loose, add a little more protein powder and whip again.

Assemble the jars: Sprinkle a tablespoon or two of the almond “crust” into each jar (if using). Add a generous layer of cheesecake filling. Spoon a layer of strawberry compote on top. Repeat layers if your jars are tall, finishing with strawberries.

Chill to set: Cover and refrigerate for at least 1–2 hours. The flavors meld and the filling firms up for that true cheesecake feel.

Serve: Top with a fresh strawberry slice or a dusting of crushed freeze-dried strawberries for color. Enjoy cold.