A delightful no-bake dessert that combines the lusciousness of cream cheese with the sweet, tart flavor of fresh strawberries and the aromatic notes of vanilla bean.
Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
Form the crust: Press the mixture into the bottom of a 9x9 inch baking dish evenly to create a firm crust. Place in the refrigerator to set.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and beat until fully incorporated.
Add flavor: Mix in the vanilla bean paste and lemon juice until combined.
Whip the cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Assemble: Spread the cheesecake filling over the chilled crust and smooth the top. Return the dish to the refrigerator to set for at least 4 hours.
Prepare the strawberry topping: In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently to coat the strawberries in sugar and allow to macerate.
Serve: Once the cheesecake is set, cut into bars and top with the marinated strawberries before serving.
