Step 1

(Optional) Preheat the oven to 350F. Bake the graham cracker crust for 5 minutes and then set it aside to cool. Baking the crust will help it hold together better, but “ready crusts” are safe to eat without baking.

Step 2

Add the cold heavy cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form– about 3 minutes. Transfer the whipped cream to another bowl and set it aside.

Step 3

Add the softened cream cheese to the bowl of the stand mixer and beat on medium speed to incorporate some air– about 30 seconds.

Step 4

Add the sweetened condensed milk (and vanilla, if using) to the cream cheese and mix until completely combined.

Step 5

Add the whipped cream to the cream cheese mixture and gently fold them together using a silicone spatula– we want a light and fluffy cheesecake so make sure not to deflate the whipped cream!

Step 6

When the cheesecake is smooth and combined, transfer it to the prepared graham cracker crust and smooth or swirl the top.

Step 7

Refrigerate the cheesecake until set– at least 8 hours, but preferably overnight. This cheesecake is light and fluffy– for a firmer, more dense cheesecake (and one that is easier to slice), place the cheesecake in the freezer for 2 hours prior to serving.

Step 8

Slice and garnish with fresh strawberries and mint.

Step 9

Store any leftover cheesecake covered in the fridge for up to three days.