No-Bake Pink Lemonade Cheesecake

Step 1

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of an 8" springform pan and up the sides.

Step 2

Make filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes. Reserve 1/2 cup of whipped cream for garnish.

Step 3

In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.

Step 4

In a small bowl, combine lemon juice and pink lemonade until powder is dissolved; add to cream cheese mixture and mix until well incorporated. Add pink food coloring, if using, until desired color is reached. Fold whipped cream into cream cheese mixture, then pour mixture over crust and smooth top with an offset spatula.

Step 5

Cover and refrigerate until set, at least 4 hours.

Step 6

When ready to serve, pipe reserved whipped cream around edges of cheesecake and top with strawberries.