1. Begin by preparing the strawberries. Place the sliced strawberries in a bowl and sprinkle with the granulated sugar. Toss gently to coat and let them sit for about 15 minutes to macerate. This step brings out their natural juices and sweetens them just right.
2. While the strawberries macerate, mix the graham cracker crust. Combine the graham cracker crumbs with the melted butter in a small bowl, stirring until the crumbs are evenly coated.
3. In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. A hand mixer works best here for a silky texture.
4. In a separate chilled bowl, whip the heavy cream until stiff peaks form. This usually takes about 3-4 minutes. Be careful not to overwhip; I’ve learned from Mama Lou that a soft yet stable peak is the perfect consistency.
5. Gently fold the whipped cream into the cream cheese mixture. This creates that luscious, fluffy cheesecake layer that melts in your mouth.
6. Now for the fun part—assembling the parfaits! Start by spooning a layer of the graham cracker crust mixture into the bottom of each clear cup. Press it down lightly with the back of a spoon to create a firm base.
7. Add a layer of the cream cheese filling over the crust, smoothing it gently with your spoon.
8. Next, spoon a generous layer of the macerated strawberries, making sure to include some of the syrupy juice for extra flavor.
9. Repeat the layering process once more if your cups allow, finishing with a dollop of cream cheese filling on top.
10. Garnish each parfait cup with a fresh strawberry slice and a mint leaf if you have it on hand. Refrigerate for at least 2 hours before serving to let the flavors meld beautifully.

One of my favorite memories is watching Ouma’s eyes light up when she carefully layered these cups with me as a little girl. She took her time, insisting that every layer be “just right” — a reminder that cooking is as much about care as it is about technique.