No-Bake Strawberry Cheesecake

Ingredients for No Bake Cheesecake:

• Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.
• Place graham crackers in the bowl of a food processor, pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten the crumbs, then press them into the bottom of a 9″ springform pan, extending 1/2″ up the sides. Freeze for 15 minutes or refrigerate for 30 minutes to set the crumbs.
• Wash and pat dry strawberries, then hull and quarter them. Puree in a blender or food processor until smooth, then strain through a sieve and set aside. You should have 1 1/2 cups of puree.
• In a large mixing bowl, combine 8 oz of cream cheese and 2/3 cup of granulated sugar. Beat on medium/high speed for 2 minutes until fluffy and smooth, scraping down the bowl as needed.
• Add 1 cup of heavy whipping cream and beat until fluffy (3-5 minutes on high speed). Reduce the speed to medium/low and beat in 12 oz of mascarpone until well combined and smooth.
• Add 1 1/2 cups of strawberry puree and 2 Tbsp of lemon juice and blend until smooth.
• In a shallow heat-safe bowl, add 1/2 cup of cold water and sprinkle the gelatin over the top. Set it aside for 5 minutes to bloom and absorb the water. Microwave the gelatin for 30-35 seconds, stirring every 10 seconds. Heat and stir until the gelatin is fully dissolved and the liquid appears clear. Scrape any gelatin pieces against the side of the bowl to help them dissolve. With the mixer on medium-low speed, gradually add the gelatin and beat until well incorporated.
• Transfer the cheesecake filling over the chilled crust, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight until completely chilled. Then, serve with your desired toppings.

How to Make Topping:

• Add heavy whipping cream to a large mixing bowl along with sugar and vanilla. Use an electric hand mixer to beat on medium/high speed for 2 minutes or until whipped and stiff peaks form. You need it to be firm enough to pipe but don’t overbeat. Transfer it to a piping bag with a large star tip and pipe puffs around the cheesecake. Top each puff with a halved or quartered strawberry if desired, and serve.