Absolutely! Skip the whipped cream, though. Cover the cheesecake with plastic wrap twice and then foil once. Pop it into a freezer-friendly bag or container. Freeze it for up to 3 months. Set it on the counter for 20-30 minutes before serving as usual.
Beat the filling ingredients in a large bowl until smooth, creamy, and slightly fluffy. Set it aside.
Make the crust
Process the graham crackers in the blender until you get fine crumbs and combine with butter.
Divide the mixtures among the jars. Cover with plastic wrap and refrigerate.
Remove from the fridge, Garnish with whipped cream and serve!