Place the graham crackers into a sealed plastic bag and crush them into fine crumbs using a rolling pin.

Stir in the sliced nuts and mix well. Set aside.

Crush the freeze-dried strawberries into fine crumbs. Reserve 2 tablespoons for garnish.

In a large mixing bowl, beat the softened cream cheese for about 3 minutes until smooth.

Add the Greek yogurt and continue beating for another 2 minutes.

Mix in the powdered sugar, salt, and the crushed freeze-dried strawberries until fully incorporated.

Add the fresh strawberries and reserved strawberry powder to a food processor or blender. Pulse a few times until slightly chunky.

Fold part of the strawberry mixture into the cheesecake filling if desired for extra berry flavor.

To assemble the No Bake Strawberry Cheesecake Cups, divide half of the graham cracker mixture among eight 4-ounce jars or four 8-ounce dessert cups.

Spoon the cheesecake filling evenly over the crust.

Sprinkle with the remaining crushed strawberry powder and garnish with fresh strawberry slices.

Refrigerate for at least 2 hours before serving for the best texture.