NO-BAKE STRAWBERRY CHEESECAKE

1. Make the crust:

Mix graham cracker crumbs, sugar, and melted butter in a bowl.

Press firmly into the bottom of a 9-inch springform pan.

Chill in the freezer for 15–20 minutes while preparing the filling.

2. Prepare the cheesecake filling:

In a large bowl, beat the softened cream cheese until smooth.

Add powdered sugar and vanilla extract; mix until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold whipped cream into the cream cheese mixture gently until smooth and fluffy.

3. Assemble the cheesecake:

Pour the filling over the chilled crust and smooth the top.

Cover and refrigerate for at least 6 hours or preferably overnight for best texture.

4. Make the strawberry topping:

Mix strawberries with jam and lemon juice in a bowl.

If using fresh strawberries and no jam, cook with sugar on medium heat for 5–7 minutes until syrupy, then cool.

5. Top and serve:

Spoon strawberry topping over the chilled cheesecake just before serving.

Garnish with extra strawberries and a drizzle of glaze for that glossy effect.