Wash and dry the strawberries thoroughly, remove the stems, and chop approximately 1 cup into small pieces while reserving the remaining strawberries for topping.

Place about half of the chopped strawberries into a small bowl and gently mash them with a fork to create a chunky strawberry sauce.

Add the cottage cheese to a high-speed blender or food processor and blend for 1–2 minutes until completely smooth and free of visible curds.

Transfer the blended cottage cheese to a large mixing bowl.

Add the Greek yogurt, vanilla protein powder, sugar-free cheesecake pudding mix, vanilla extract, and lemon juice.

Stir thoroughly until the mixture becomes smooth and creamy.

Add 1 tablespoon of powdered monk fruit sweetener or allulose and mix well. Taste and add additional sweetener if needed.

Add the almond milk gradually, one tablespoon at a time, only if the filling is too thick.

Combine the graham cracker crumbs, chopped almonds, and cinnamon in a separate bowl.

Add the optional melted butter and stir until the crumbs are lightly coated.

Set four clean jars or meal-prep containers on a flat surface.

Add approximately 1 tablespoon of the graham-almond mixture to the bottom of each jar.

Spoon a layer of the cheesecake yogurt filling over the crunch layer and gently smooth it.

Add approximately 2 tablespoons of the mashed-and-chopped strawberry mixture over the cheesecake layer.

Repeat the layers of crunch, cheesecake filling, and strawberries until the jars are nearly full.

Finish each jar with a layer of cheesecake filling.

Top with fresh sliced strawberries, graham cracker crumbs, chopped almonds, lemon zest, or other toppings as desired.

Cover the jars and refrigerate for at least 30 minutes. Chill for 1–2 hours for the best texture.

Add crunchy toppings immediately before serving if you want the strongest texture contrast.

Store the completed jars in the refrigerator for up to 3–4 days.