In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, and add 1 tablespoon sugar and 8 tablespoon melted butter. Stir to evenly moisten crumbs then press into the bottom of a 9" springform pan going ½" up the sides. Freeze for 20 minutes or refrigerate for 30 minutes for crumbs to set.

In a large mixing bowl, combine 8 oz cream cheese and ⅔ cup granulated sugar. Beat on medium/high speed for 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.

In a separate mixing bowl, using a clean electric hand mixer, beat 1 ¼ cups of heavy whipping cream until stiff peaks form (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.

Use a spatula to fold cream cheese into whipped mascarpone mixture until well blended. Fold in 2 tablespoon lemon juice, adding 1 tablespoon at a time and folding until well incorporated.

Transfer cheesecake filling over the chilled crust and refrigerate for at least 4 hours or overnight until completely chilled. Arrange sliced strawberries in rings over the top.

Enjoy your Easy No Bake Cheesecake Recipe!

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