Light and fluffy no-bake cheesecake topped with fresh strawberries. Perfect for summer when you don't want to heat up the kitchen.
Beat cream cheese until smooth and fluffy.
Gradually add powdered sugar and vanilla.
In separate bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into cream cheese mixture.
Spoon filling into graham cracker crust.
Refrigerate for at least 3 hours until set.
Top with sliced strawberries before serving.
Brush strawberries with warmed jam for glaze.