Step 1

To make the crust: Combine the graham cracker crumbs with the melted butter. The mixture will resemble wet sand. Spoon about 2 tablespoons into each of the 6-ounce glasses and then set the glasses aside.

Step 2

To make the cheesecake filling: In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whip the heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. Transfer it into a bowl and set aside.

Step 3

In the same bowl used to whip the heavy cream (there's no need to wash it), beat the cream cheese, Greek yogurt, sugar, vanilla bean paste, and lemon juice together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese.

Step 4

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until combined. Layer a couple large spoonfuls of filling on top of the crust in the serving glasses (make sure to leave room for the topping) and then transfer to the fridge while you prepare the topping.

Step 5

To make the strawberry topping: In a small saucepan over medium-low heat, add the Bonne Maman INTENSE Strawberry Fruit Spread and lemon juice and stir until combined and the preserves are looser in consistency, about 2 minutes. Spoon about 1½-2 tablespoons of the strawberry topping into each of the 6-ounce glasses and then cover & place back in the fridge to chill for at least 30 minutes. Top with fresh fruit before serving.

Step 6

Cover and store leftover cheesecakes in the refrigerator for up to 4 days.