Cardcaptor Sakura No-Bake Cheesecake

Instructions

• Cheesecake
• In a food processor, grind the graham crackers into fine crumbs. Add melted butter and mix until well combined.
• Press the mixture evenly into the bottom of a 6-inch springform pan. Set aside.
• In a mixing bowl, beat the cream cheese until smooth.
• In another bowl, whip the heavy cream with sugar and honey until soft peaks form.
• Mix in the cream cheese and lemon juice until smooth.
• Place the gelatin powder and water in a heat-resistant bowl and microwave it for 30 seconds.
• Pour the gelatin mixture into the cream cheese mixture, stirring continuously until well combined.
• Pass the mixture through a sieve to ensure smoothness, then pour it over the prepared crust in the springform pan.
• Refrigerate the cheesecake for at least 2-3 hours.
• Strawberry Sauce
• In a saucepan, combine the diced strawberries, sugar, and lemon juice.
• Cook over medium-low heat, stirring occasionally, until the strawberries release their juices and the sauce thickens slightly (about 15-20 minutes).
• Remove from heat and strain the sauce to remove seeds. Let it cool completely.
• Assemble and Serve
• Once the cheesecake is set, carefully remove it from the springform pan.
• Garnish with a fresh mint leaf for decoration.
• Slice and serve each piece with a drizzle of strawberry sauce.