No Bake Strawberry Cheesecakes: Creamy

Instructions:

1. Combine graham cracker crumbs and sugar in a bowl. Pour in the melted butter and stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed glass. Place in the freezer for 10 minutes to set.
2. Pulse fresh strawberries in a blender until smooth. Pass the mixture through a fine-mesh strainer to remove seeds, creating a velvety puree.
3. In a large bowl, beat the softened cream cheese and powdered sugar until pale and smooth. Stir in the vanilla extract and strawberry puree until a consistent soft pastel pink color is achieved.
4. In a separate chilled bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture using a spatula.
5. Pour the filling over the chilled crust and smooth the top with an offset spatula or spoon.
6. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours (overnight preferred).
7. Toss sliced strawberries with lemon juice and sugar. Arrange the berries atop the cheesecake immediately before serving.