No-Bake Strawberry Cheescake

Step 1

In a small saucepan, cook the berries and cornstarch over medium heat. Simmer until thickened and reduced, five to seven minutes. Cool completely.

Step 2

In a large bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until combined. Firmly press the mixture into a 9-inch springform pan, covering the bottom in an even layer and 1/2 inch up the sides. Set aside.

Step 3

Place the cream cheese in a food processor and blend until smooth. Add the reserved strawberry mixture, confectioners' sugar, lemon juice and vanilla and pulse until incorporated.

Step 4

In a large bowl, beat the heavy cream using an electric hand mixer set on high speed until stiff peaks form, one to two minutes. Gently fold the strawberry mixture into whipped cream until just combined.

Step 5

Transfer the cheesecake filling to the springform pan, spreading evenly with a spatula. Refrigerate for six hours or overnight. Slice and serve with strawberries on top, if desired.