No-Bake Strawberry Cheesecake

The Steps

1. In small saucepot, heat strawberries, 1 tablespoon lemon juice, granulated sugar and 2 tablespoons water to a simmer over medium heat. Reduce heat to medium-low; cook 4 minutes or until reduced by half, stirring occasionally. Remove strawberry mixture from heat; transfer to blender and purée on high until smooth. Cool completely. Makes about 1/4 cup.

2. In medium bowl, with mixer on medium-high speed, beat 3/4 cup heavy cream 4 minutes or until stiff peaks form. In large bowl, with mixer on medium speed, beat cream cheese and 1 cup powdered sugar 2 minutes or until smooth, scraping down bowl occasionally. Add yogurt, vanilla extract, lemon zest and remaining 2 tablespoons lemon juice; beat 2 minutes or until smooth. Carefully fold heavy cream mixture into cream cheese mixture; spread in pie crust. Drop spoonfuls of strawberry mixture on top of cream cheese mixture; using a knife, swirl strawberry mixture into cream cheese mixture to create marbled effect. Refrigerate cheesecake at least 12 hours or up to 2 days.

3. In medium bowl, with mixer on medium-high speed, beat remaining 2 tablespoons powdered sugar and 1/2 cup heavy cream 2 minutes or until soft peaks form. Makes about 1 cup.

4. Cut cheesecake into 8 slices; serve cheesecake topped with whipped cream and blueberries, if desired.