In a medium saucepan over medium heat, combine strawberries with a drizzle of honey. Cook for about 10 minutes until the mixture begins to break down. Mash gently with a fork and allow it to simmer until thickened. Let cool completely.

Toast pecans in a dry skillet if using. In a mixing bowl, combine graham cracker crumbs, softened butter, and optional cinnamon. Mix until resembling wet sand. Press this mixture into the bottom of small jars or cups to create a crust.

In a food processor, blend softened cream cheese, cottage cheese, Greek yogurt, honey, and optional cardamom until smooth and creamy, about 5 minutes. Scrape down the sides to incorporate all ingredients.

Spoon the cheesecake filling over the prepared crust in each jar, smoothing the top with a spatula. Drizzle the cooled strawberry compote over the filling.

Cover jars and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld and filling to set.