Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined and the crumbs are evenly moistened.
1.5 cups graham cracker crumbs, 6 tablespoons unsalted butter, 2 tablespoons granulated sugar
Press the Crust: Press the mixture firmly into the bottom of a baking dish or individual muffin liners.
Prepare the Filling: In a large bowl, beat softened cream cheese until smooth and creamy.
16 ounces cream cheese
Combine the Filling Ingredients: Gradually add sweetened condensed milk, beating until well combined.
14 ounce sweetened condensed milk
Add Flavor: Stir in lemon juice and vanilla extract until smooth.
0.33 cup lemon juice, 1 teaspoon vanilla extract
Pour the Filling: Pour the cheesecake filling over the prepared crust.
Refrigerate: Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set properly.
Make the Strawberry Topping: In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Mix gently. Let the mixture sit for about 15-20 minutes to allow the strawberries to release their juices.
1 pound fresh strawberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
Top and Serve: Spoon the strawberry topping over the chilled cheesecake before serving. Cut into squares or serve as individual bites. Enjoy your No Bake Strawberry Cheesecake Bites!
