Place the gelatin in a saucepan with 2 to 3 tablespoons of the cream and gently heat over medium-low heat to melt the gelatin. Set aside to cool slightly.
In a separate bowl, whisk together the goat cheese, Crème Fraîche, and honey until smooth.
In another bowl, whisk or beat the remaining cream until stiff peaks form. Using a spatula, fold the cooled gelatin mixture into the goat cheese mixture, and then fold in the whipped cream until fully combined.
Divide the mixture among six half-pint (8-ounce) jelly jars. Cover and chill for at least 1 hour. Top each cheesecake cup with chopped strawberries and mint.