1. Make the crust:

In a bowl, combine graham cracker crumbs, sugar, and melted butter.

 

Press firmly into the bottom of a 9-inch springform pan or pie dish.

 

Chill in the fridge while you make the filling.

 

2. Make the lemon cheesecake filling:

In a large bowl, beat softened cream cheese until smooth.

 

Add powdered sugar, lemon juice, zest, and vanilla extract. Beat until creamy.

 

In a separate bowl, whip cold heavy cream until stiff peaks form.

 

Gently fold the whipped cream into the lemon cream cheese mixture until combined and fluffy.

 

3. Assemble:

Spoon the lemon filling over the crust and smooth the top.

 

Refrigerate for at least 4–6 hours (or overnight) until set.

 

4. Make the strawberry topping (just before serving or after chilling):

In a small bowl, mix chopped strawberries, sugar, and lemon juice. Let sit 15–20 minutes to macerate and become syrupy.

 

Spoon over the cheesecake just before serving.

 

Optional Garnishes:

Fresh whole strawberries

 

Lemon slices or zest curls

 

Whipped cream or mint leaves

 

Tips & Variations:

No fresh lemons? Use bottled lemon juice and add a drop of lemon extract for extra flavor.

 

Want more structure? Add 1 tsp unflavored gelatin dissolved in warm water to the filling.

 

Crust swap: Try vanilla wafer, golden Oreo, or shortbread crusts.

 

Mini version: Make in jars or cupcake liners for individual servings.