In a mixer place cream cheese, powdered sugar, vanilla. Blend until smooth. Set aside.

In a separate bowl mix strawberries 1/4 cup of sugar and lemon.

In food processor place graham crackers until they are crumbles.

In the bottom of the mason jar cover the bottom with graham cracker crumbles. Next a layer of cheesecake only till half full then a layer of Strawberries. Repeat the process till your jar is full. The cheesecake can be stored up to 7 days in the refrigerator. This recipe makes 6-7 jars.