No-Bake Strawberry Cheesecake

Instructions

1. Add the graham cracker crumbs, brown sugar, butter, and salt in a medium-sized bowl and mix until incorporated.
2. Add the graham cracker mixture to a 9-inch springform pan and press firmly into the bottom and sides. Place in the refrigerator to chill while you prepare the filling.
3. Wash and chop your strawberries. Add them to a blender or a food processor and blend until pureed. Press through a fine mesh strainer with a rubber spatula to remove any pulp and seeds.
4. Add ½ cup of granulated sugar and the cornstarch to a small pot and whisk to combine. Add the smooth strawberry puree and 2 teaspoons of lemon juice and stir to combine.
5. Cook the strawberry mixture over medium heat until thick, about 5 minutes. Set aside to cool.
6. In a large bowl, beat the cream cheese, remaining ½ cup of sugar, remaining tablespoon of lemon juice, and vanilla together until smooth and creamy. Add the heavy cream and beat until stiff peaks form.
7. Carefully fold the strawberry puree into the cheesecake batter and then pour it into the chilled crust.
8. Chill the cheesecake for at least 3 hours, or overnight, before serving.
9. Garnish with fresh strawberries and whipped cream before enjoying!