In a mixing bowl, add room-temperature cream cheese and sifted powdered sugar. Use an electric mixer on medium speed to blend until smooth and creamy, about 2–3 minutes.

Gently fold in the freshly grated citrus zest and vanilla extract using a spatula, ensuring flavors meld nicely for about 1–2 minutes.

In a separate chilled bowl, pour in heavy cream and whip at high speed until soft peaks form, about 2–4 minutes.

Carefully fold one-third of the whipped cream into the cream cheese mixture, then add remaining whipped cream in two additions until no white streaks are visible.

Spoon the cheesecake mixture into mini molds or ramekins. Smooth the tops and leave some space for setting.

Cover molds with plastic wrap and refrigerate for at least 2 hours until firm.

Once set, remove from the refrigerator and top each cheesecake with freshly sliced strawberries before serving.