No-bake Cheesecake with Strawberry topping

 Today we're making strawberry no-bake cheesecake! The cheesecake has a surprising ingredient that makes it so fluffy, creamy, and melt in your mouth delicious. For the crust, you'll need one and a half cups of crushed graham crackers from 12whole crackers. You can crush them with a food processor or in a ziplock bag with a rolling pin. Add 8 Tbsp of melted unsalted butter and 1 Tbsp of sugar then mix until the crumbs are evenly moistened. Transfer the crumbs to a

 9-inch springform pan and press them into the bottom of the pan, pushing them up about a half-inch on the sides of the pan. Place the crust in the freezer for10 to 15 minutes while you make your filling. In a large mixing bowl combine 8ounces of softened cream cheese and 2/3 cup of sugar. Beat those together on medium-high speed for about 3 minutes or until fluffy and completely smooth, scraping down the bowl as needed. In a separate large mixing bowl, using a clean hand mixer, beat together one and a quarter cups of heavy whipping cream until stiff peaks form. Once your cream is fluffy and puffy, add 12 ounces of mascarpone cheese and beat

on medium-low speed just until well combined and smooth. The mascarpone is

the secret ingredient here. It stabilizes the cream and gets the Cheesecake mousse-like consistency with gourmet flavor. Use a spatula to fold the cream cheese mixture into the whipped mascarpone just until well blended. I add two Tbsp of freshly squeezed lemon juice, adding one tbsp at a time and folding between each addition. Do not skip the lemon juice, it balances the sweetness of the cake and gives it a sweet and tangy flavor. It's time to pull the crust out of the freezer. Transfer the cheesecake filling over the chilled crust. This filling looks and tastes incredible and feel free to lick that spatula because it's perfectly safe and there is no baking required. Use a food scraper or a flat-edged spatula to even out the top, then cover and refrigerate for at least four hours or overnight and you can even make this three days ahead. Once the cheesecake is set, run a thin spatula or a knife around the edges to loosen from the pan, then transfer to a cake platter. The walls of this cheesecake are tall and impressive, just like a New York cheesecake, only way easier. To decorate the cake, thinly slice about eight ounces of fresh strawberries and I love covering this cake in the strawberry sauce so I have pre-made and strained my three-ingredient strawberry sauce which can be made ahead and I'll leave the recipe and the notes for you. Arrange the strawberries in rings around the top of the cake. Boom! So pretty but that's not all! We're gonna add syrup and this is from my strawberry syrup. It's so easy, just three ingredients. Simmer it on the stove and then I strained it through a sieve. So I get this beautiful luscious strawberry syrup and this is so good. I could drink this stuff. All right, so we're gonna brush it over the top. Oh YUM! This makes the strawberries irresistible and it kind of preserves them. Okay, so get a generous amount on there and then I also like serving it with more syrup. Okay, there we go and now time for the taste test we go... oh, it is so fluffy and soft, has the perfect no-bake cheesecake consistency, I always like to add more strawberry sauce because it gives an intense strawberry flavor to every bite, so be generous. All right, here we go. Ooh, that's a big bite. Wow! I love the double strawberry flavor here and then the cream filling is whipped fluffy and just so good. You can really taste the cream cheese and mascarpone in there. It is a wonderful combination and it's so airy. Wow! I'm basically gonna inhale this right now and I love the crust too. It totally doesn't need baking, it's surprisingly easy and super delicious. I hope you guys liked this recipe. make sure to follow me for more exciting recipes  and comment on my blog have a wonderful day