I start by pulsing 16 graham cracker sheets and ½ cup brown sugar in a food processor—1 minute until fine, my crust begins. With the processor running, I drizzle in 10 Tbsp. melted butter—mixing until it’s like coarse sand, my base is ready. I spray a 9-inch springform pan with nonstick spray—press the mix in with a cup, up 1 ½ inches on the sides, and freeze for 20 minutes.

In a stand mixer with the whisk, I beat 1 ¼ cups cold heavy cream and 1 tsp. vanilla—1-2 minutes to stiff peaks, my fluffy moment. I transfer it to a bowl—then beat 3 (8-oz.) packs of softened cream cheese in the same mixer with the paddle, 1-2 minutes until smooth. I add ½ cup granulated sugar, ¼ cup powdered sugar, 1 tsp. lemon zest, and 2 tsp. lemon juice—beat 1 minute, my filling comes alive.

In a bowl, I whisk 1 (3-oz.) box strawberry gelatin with 6 Tbsp. boiling water—2 minutes until dissolved, my fruity boost. I mix it into the cream cheese—beat until smooth, then fold in 1 ½ cups chopped strawberries, my flavor pops. I fold in a third of the whipped cream—then the rest, my creamy mix is set.

I pull the crust from the freezer—spread the filling evenly, smoothing with a spoon, my cheesecake takes shape. I cover with plastic wrap—chill for 12 hours, each slice is a delight that makes me smile. I loosen it with a knife, lift it out, and cut with a warm blade—simple steps, big joy.

This process fills me with pride every time. Each bite is a creamy treat I love sharing. No-bake perfection is served!