No-Bake Cheesecake

Step 1

To prepare the crust, mix together the graham cracker crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. Press the mixture onto the bottom and 1-inch up the sides of an ungreased 9-inch springform pan. Refrigerate the crust for 30 minutes or until firm to the touch.

Step 2

For the filling, beat together the cream cheese, sugar and lemon juice in a large bowl until smooth. Gradually add the cream, then continue beating until stiff peaks form.

Step 3

Transfer the mixture to the prepared crust and smooth out the top. Then refrigerate the cheesecake, covered, for eight hours or overnight.

Step 4

About half an hour before you plan to serve the cheesecake, remove it from the fridge. Then, gently toss the berries with sugar and let stand for 15 to 30 minutes. You want to give the berry juices a little bit of time to release.

Step 5

To serve, start by removing the cheesecake from the pan. Use a knife to loosen the sides of the cheesecake from the springform, then release the latch and remove the rim. Slice into pieces and serve cheesecake with topping.