SAY CHEESE-CAKE!

Freshly baked or right from the icebox, these dreamy desserts are a gorgeous slice of spring

- LYDIA PURSELL

No-Bake Strawberry Cheesecake

ACTIVE 20 MIN. - TOTAL 20 MIN., PLUS 4 HOURS CHILLING

SERVES 10

1½ cups packed finely crushed shortbread cookie crumbs (from about 32 cookies, such as Lorna Doone)

½ cup unsalted butter, melted

3 Tbsp. granulated sugar

½ cup frozen strawberries in sugar (from 1 [15½-oz.] pkg.), thawed and drained

3 (8-oz.) pkg. cream cheese, softened

1 (14-oz.) can sweetened condensed milk

1 (0.8-oz.) pkg. freeze-dried strawberries, finely crushed (about 5 Tbsp.)

1 tsp. vanilla extract

¼ tsp. grated lemon zest plus 2 tsp. fresh juice (from 1 lemon)

⅓ cup heavy whipping cream

Fresh strawberries and edible flowers

1. Coat a 9-inch springform pan with cooking spray. Stir together cookie crumbs, butter, and sugar in a medium bowl until well combined. Press cookie mixture into bottom of prepared pan. Freeze, uncovered, while preparing filling.

2. Process thawed strawberries in a blender until smooth, about 30 seconds; set aside. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add strawberry puree, condensed milk, freeze-dried strawberries, vanilla, and lemon zest and juice; beat on medium speed until well combined, about 1 minute.

3. Beat cream in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Fold whipped cream into cream cheese mixture just until combined; spread over prepared crust. Cover and chill until set, at least 4 hours or up to 3 days.