Roast the strawberries: preheat the oven to 375°F. Stir the strawberry ingredients together to evenly coat. Add the berries to a parchment lined baking sheet or a 9x13 inch pan if preferred to get all the extra syrup in an even layer. Bake for about 20-25 minutes or until soft and tender and sitting in a bit of syrup.

Remove from oven and allow to cool. Once cooled, transfer to an airtight container, trying to get as much of the syrup with the berries, and refrigerate until fully chilled, or ready to serve the cheesecakes.

Prepare the graham cracker layer: pulse the graham crackers in a food processor until a fine crumb. Add the butter, sugar and vanilla and mix until combined and like a wet sand. (you can do this in a separate bowl or right in the food processor.)

Spoon 2-3 Tbsp. of the graham cracker mixture on the bottom of 6-8 small dessert dishes (approx. 6 oz. dishes or larger). Gently press into the bottom, but you don’t have to press into a crust as you would a pie.

Prepare the cheesecake filling: Combine the cream cheese, powdered sugar, vanilla and lemon juice in a medium bowl. Using s sturdy spatula or a fork, mash the cream cheese and other ingredients until the cream cheese is smooth and then stir until the mixture is combined and no lumps.

Fold in the whipped topping until combined and no streaks are visible.

I like to pipe the mixture into the dishes by adding this to a large ziplock bag and cutting about and inch/inch and a half slit in a corner. You can also spoon it into the cups. Spread it evenly over top. (if making 6, you will put about ¾ cup of the mixture in each, if making 8, it will be more like ½ cup—roughly.)

Give the strawberries a stir and spoon them over top of each of the cheesecake cups when ready to serve. Sprinkle with some graham cracker crumbs or preferred garnish and enjoy!