In a small saucepan, combine the diced strawberries, 2 tablespoons of erythritol/stevia, and optional lemon juice. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices, forming a light sauce. Lightly mash with a fork if you prefer a smoother consistency. Remove from heat and let cool completely to room temperature. This step can be done in advance.

In a small bowl, mix the graham cracker crumbs (or crushed protein cereal) with the melted light butter or sugar-free maple syrup until well combined. Divide the mixture evenly among the four 8oz jars. Press down gently with the back of a spoon to form a firm base.

In a medium mixing bowl, using an electric hand mixer or whisk, beat the softened light cream cheese until smooth and creamy (about 1-2 minutes).

Add the plain non-fat Greek yogurt, vanilla protein powder, 1/4 cup erythritol/stevia, and vanilla extract to the cream cheese. Continue to beat until all ingredients are fully incorporated and the mixture is smooth and lump-free. Do not overmix.

Spoon about half of the cheesecake filling evenly over the crust layer in each jar. Top with a layer of the cooled strawberry compote. Repeat with the remaining cheesecake filling and then the rest of the strawberry compote.

Cover the jars tightly with lids or plastic wrap.

Refrigerate the cheesecake jars for at least 2-4 hours, or preferably overnight, to allow them to set properly and flavors to meld.

Serve chilled, optionally garnished with a fresh strawberry slice or a mint leaf.