This dreamy No-Bake Strawberry Cheesecake highlights the sweet, unmistakable flavor of fresh ripe strawberries!
Combine the graham cracker crumbs, butter, and sugar and mix until combined. Press into the bottom of an 8-inch springform pan. Refrigerate while preparing the filling.
In a saucepan, add the strawberries, sugar, and 1 tablespoon of water. Cook over medium heat until the strawberries are soft. Allow to cool for a few minutes, then pulse a few times in the food processor to puree the mixture. Return to pan.
Sprinkle the gelatin over 2 tablespoons cold water in a small bowl. Allow it to soften for 1-2 minutes, and then add to the strawberry mixture.
Cook over low heat, whisking until the gelatin is dissolved. Remove from heat and set aside.
To make the filling, beat the cream cheese and 1/2 cup powdered sugar in a stand mixer fit with the paddle
attachment until smooth. Mix in the reserved strawberry puree and vanilla.
In another bowl, whip the cream and 2 tablespoons of powdered sugar to soft peaks.
Gently fold the whipped cream into the strawberry cheesecake batter until combined.
Pour the cheesecake batter onto the prepared crust, smoothing the top with an offset spatula. Refrigerate 2 hours or more before serving.
To serve, garnish with sliced berries.