Preheat your toaster oven or standard oven to 350°F (175°C).

Combine the crushed pecans, melted butter, sweetener, and salt (if using) in a bowl. Mix until well combined.

Press the mixture firmly into the bottoms of two oven-safe ramekins or jars.

Bake the crusts for 8-10 minutes, then set them aside to cool completely.

Using a hand mixer, whip the heavy cream in a bowl until stiff peaks form. Set aside.

In a separate bowl, blend the cream cheese, sweetener, and vanilla extract with an electric mixer, starting on low speed and gradually increasing to high until the mixture is smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture, combining thoroughly.

Add the diced strawberries and stir until they are evenly distributed.

Divide the filling evenly between the prepared ramekins, spreading it over the cooled crusts.

Refrigerate for at least 30 minutes before serving to allow the cheesecakes to set.