No-Bake Strawberry Cheesecake

Instructions

1. Prepare the crust
   In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate the crust while preparing the filling.
2. Make the cheesecake filling
   In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, continuing to beat until well combined and smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the mixture.
3. Assemble the base
   Remove the crust from the refrigerator and spread the cheesecake filling evenly over the crust. Smooth the top with a spatula. Return to the refrigerator while preparing the strawberry topping.
4. Prepare the strawberry topping
   In a medium saucepan, combine the sliced strawberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the strawberries begin to release their juices, about 3-4 minutes. In a small bowl, whisk together the cornstarch and water until smooth. Pour this mixture into the strawberries and cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and let cool to room temperature.
5. Finish the cheesecake
   Once the strawberry topping has cooled, carefully spread it over the cheesecake layer. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set completely.
6. Serve and enjoy
   When ready to serve, run a knife around the edge of the springform pan before releasing the sides. Garnish with additional fresh strawberries if desired. Slice and serve chilled.