No-Bake Strawberry Cheesecake

Ingredients FOR THE CRUST: 16 sheets graham crackers 1/2 c. packed light brown sugar 10 Tbsp. salted butter, melted Nonstick cooking spray

FOR THE FILLING: 1 1/4 c. cold heavy cream 1 tsp. vanilla extract 3 (8-oz.) packages cream cheese, softened 1/2 c. granulated sugar 1/4 c. powdered sugar

1 tsp. lemon zest 2 tsp. lemon juice 1 (3-oz.) box strawberry gelatin, such as Jell-O 6 Tbsp. boiling water 1 1/2 c. finely chopped strawberries

Directions 1. Prepare the crust by combining graham crackers and brown sugar in a food processor. Grind for 1 minute till fine. Melted butter should be added slowly to the processor. Process the mixture to coarse sand.

2. Spray a 9-inch springform pan with cooking spray. Put the graham cracker mixture in the pan. With a measuring cup, push the mixture into the pan bottom and 1 1/2 inches up the edges. Press hard to pack and thicken the crust. Freeze for 20 minutes.

3. To make the filling, combine heavy cream and vanilla in a stand mixer dish with the whisk attachment. Stir on medium-high speed for 1–2 minutes to make stiff peaks. Mix the whipped cream in a bowl.

Step 4: Add cream cheese to the stand mixer bowl. Mix the cream cheese on medium speed with the paddle attachment for 1–2 minutes until softened and smooth. Add granulated sugar, powdered sugar, lemon zest, and lemon juice to the bowl and scrape the sides.

5. Combine strawberry gelatin and boiling water in a medium bowl. Whisk vigorously for 2 minutes to dissolve the gelatin, scraping sugar from the dish. Mix gelatin with cream cheese.

6. Gently fold in one-third of the whipped cream to the cream cheese mixture using a rubber spatula until well incorporated. Gently fold in the remaining two-thirds of whipped cream until mixed.

7. Bring the crust out of the freezer and add the filling. Push into an equal layer and smooth with a spoon or offset spatula. Refrigerate the pan for 12–24 hours under plastic wrap.

8. Use a tiny knife or offset spatula to loosen the cheesecake from the springform pan. Place cheesecake on a dish or cutting board. Use a heated knife to slice  .