1. Make the crust

Start by crushing the graham crackers into fine crumbs. If using a food processor, pulse until sandy. Otherwise, smash them in a zip-top bag with a rolling pin (very satisfying!). Melt the butter and mix it with the crumbs until they’re evenly coated. Press this mixture firmly into the bottom of a 9×9-inch pan, then pop it in the fridge while you prepare the filling.

2. Prep the strawberries

Wash and dry the strawberries thoroughly—extra moisture can make the layers runny. Dice one cup of strawberries into tiny pieces and slice the rest lengthwise for layering. Pat them dry with a paper towel.

3. Whip the cream

Chill a mixing bowl in the freezer for about 10 minutes. Then, beat the heavy whipping cream at medium-high speed until soft peaks form. Slowly add powdered sugar and continue beating until stiff peaks hold their shape. Set it aside.

4. Make the cheesecake filling

Beat the softened cream cheese with granulated sugar, lemon juice, and vanilla extract until smooth and creamy. Gently fold in half of the prepared whipped cream until well combined. Divide the mixture in half, then mix the strawberry Jello powder and diced strawberries into one portion.

5. Assemble the layers

Take your chilled crust and arrange the sliced strawberries in an even layer, slightly overlapping them. Spread the plain cheesecake filling over the strawberries, then smooth out the strawberry-infused layer on top.

6. Make the whipped topping

Whip another batch of heavy cream with powdered sugar, just like before. You can spread it over the top with a spatula or pipe decorative swirls using a piping bag fitted with a 1M tip.

7. Chill and serve

Cover with plastic wrap and refrigerate for at least 4-6 hours (or overnight) to let the layers set. Slice into squares and serve cold.