These no-bake strawberry lemon cheesecake jars with ginger crust are easy to make and totally scrumptious!
Add ginger cookies to food processor and pulse until crumbs are coarse (and you have 1½ cups). Add pecans and pulse until fine.
Divide evenly between 6 jars (12 ounce) and press lightly to form a crust base. Refrigerate.
Before serving, whip cream, along with powdered sugar and vanilla extract until stiff peaks form.