No Bake Cheesecake

From the kitchen of: Katie Bandurski

Ingredients

Crust:

1-1/2 cups graham cracker crumbs

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 cup butter, melted

Filling:

2 packages (8 ounces each) cream cheese, softened

1/3 cup sugar

2 teaspoons lemon juice

2 cups heavy whipping cream

Topping:

2 cups sliced fresh strawberries

1 cup fresh blueberries

1 cup fresh raspberries

2 tablespoons sugar

Directions

1. Prep the crust: Mix together graham cracker crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. Press the mixture onto bottom and 1-inch up sides of an ungreased 9-inch springform pan. Refrigerate crust until firm to touch.

2. Filling: Beat together the cream cheese, sugar and lemon juice in a large bowl until smooth. Gradually add the cream, then continue beating until stiff peaks form.

3. Transfer and rest: Transfer mixture to the prepared crust, then refrigerate the cheesecake, covered, for 8 hours or overnight.

4. Toss the topping: About half an hour before you plan to serve the cheesecake, remove it from the fridge. Then, gently toss the berries with sugar and let stand for 15-30 minutes. You want to give the berry juices a little bit of time to release.

5. Use a knife to loosen sides of cheesecake from springform, then release latch and remove rim. Slice into pieces and serve cheesecake with topping.