Let’s get started! Here’s a detailed, step-by-step guide:

Step 1: Make the Graham Cracker Crust

To a food processor, add the graham crackers and brown sugar. Process until finely ground, about 1 minute.

With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand.

Spray a 9-inch springform pan with nonstick cooking spray.

Transfer the graham cracker mixture to the prepared pan.

Using a measuring cup (or your fingers), press the mixture firmly into the bottom and about 1 1/2 inches up the sides of the pan. Make sure the crust is evenly thick and well-packed.

Place the crust in the freezer for 20 minutes to firm it up.

Step 2: Make the Whipped Cream

To the bowl of a stand mixer fitted with the whisk attachment, add the cold heavy cream and vanilla extract.

Mix on medium-high speed until very stiff peaks form, 1 to 2 minutes. Be careful not to overwhip the cream, or it will become grainy.

Transfer the whipped cream to a separate mixing bowl and set aside.

Step 3: Beat the Cream Cheese

To the same stand mixer bowl (no need to clean it), add the softened cream cheese.

Fit the mixer with the paddle attachment and beat the cream cheese on medium speed until softened and smooth, 1 to 2 minutes.

Scrape down the sides of the bowl with a rubber spatula.

Step 4: Add Sugars and Lemon

Add the granulated sugar, powdered sugar, lemon zest, and lemon juice to the cream cheese.

Beat to combine on medium speed until smooth, about 1 minute.

Step 5: Dissolve and Add Gelatin

In a medium bowl, combine the strawberry gelatin with the boiling water.

Whisk vigorously for at least 2 minutes to dissolve the gelatin completely, scraping any sugar from the sides of the bowl as you whisk.

Add the dissolved gelatin mixture to the cream cheese mixture.

Beat on medium speed until very smooth, scraping the sides and bottom of the bowl as needed, about 1 minute.

Step 6: Fold in Strawberries

Fold in the finely chopped strawberries using a rubber spatula.

Step 7: Fold in Whipped Cream

Add one-third of the whipped cream to the cream cheese mixture and gently fold it in with a rubber spatula until completely combined. This will lighten the cream cheese mixture.

Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined. Be careful not to overmix, or the filling will deflate.

Step 8: Assemble Cheesecake

Remove the crust from the freezer.

Pour the filling into the prepared crust.

Gently spread the filling into an even layer and smooth the top with the back of a spoon or an offset spatula.

Step 9: Chill

Cover the pan with plastic wrap and refrigerate for at least 12 hours, and up to 2 days, to allow the cheesecake to set completely.

Step 10: Serve

Loosen the cheesecake from the springform pan by running a small knife or offset spatula around the edge.

Carefully remove the sides of the springform pan.

Transfer the cheesecake to a serving platter or cutting board.

Cut slices with a warm, clean knife.

Enjoy this creamy, dreamy, and delicious No-Bake Strawberry Cheesecake!