Delight in the creamy, fruity goodness of this No-Bake Strawberry Cheesecake! This dessert is not only simple to prepare but can also be made in advance, making it a perfect choice for gatherings. Let it chill overnight for the best flavor and texture!
Ingredients
For the Crust:
16 sheets graham crackers 
1/2 cup packed light brown sugar 
10 tablespoons salted butter, melted 
Nonstick cooking spray
For the Filling:
1 1/4 cups cold heavy cream 
1 teaspoon vanilla extract 
3 (8 oz.) packages cream cheese, softened 
1/2 cup granulated sugar 
1/4 cup powdered sugar
1 teaspoon lemon zest 
2 teaspoons lemon juice
1 (3 oz.) box strawberry gelatin, such as Jell-O 
6 tablespoons boiling water 
1 1/2 cups finely chopped strawberries
Instructions
Make the Crust:In a food processor, combine the graham crackers and brown sugar. Process until finely ground (about 1 minute).
With the processor running, slowly pour in the melted butter. Process until the mixture resembles coarse sand.
Prepare the Pan:Spray a 9-inch springform pan with nonstick cooking spray.
Transfer the graham cracker mixture to the pan. Using a measuring cup, press the mixture firmly into the bottom and about 1.5 inches up the sides of the pan.
Place the crust in the freezer for 20 minutes to set.
Make the Filling:In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and vanilla extract. Mix on medium-high speed until very stiff peaks form (1-2 minutes). Transfer the whipped cream to another bowl.
In the same mixer bowl, add the cream cheese and beat on medium speed until smooth (1-2 minutes).
Scrape down the sides and add the granulated sugar, powdered sugar, lemon zest, and lemon juice. Beat until smooth (1 minute).
Dissolve Gelatin:In a medium bowl, whisk together the strawberry gelatin and boiling water for at least 2 minutes to dissolve completely.
Add the gelatin mixture to the cream cheese mixture and beat until very smooth, scraping down the sides as needed (about 1 minute).
Fold in the finely chopped strawberries gently.
Combine with Whipped Cream:Add one-third of the whipped cream to the cream cheese mixture and fold in gently with a rubber spatula until fully combined.
Fold in the remaining whipped cream until no streaks remain.
Assemble the Cheesecake:Remove the crust from the freezer and pour the filling into it. Gently push the filling into an even layer and smooth the top.
Cover the pan with plastic wrap and refrigerate for at least 12 hours (up to 2 days) before serving.
Serve:Once set, loosen the cheesecake from the springform pan using a small knife or offset spatula. Transfer to a serving platter or cutting board.
Slice with a warm knife for clean edges.
Enjoy the delightful combination of creaminess and freshness in every bite of this No-Bake Strawberry Cheesecake! Perfect for parties or a sweet ending to your meal. 
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