To make a no-bake cheesecake, combine 3/4 cup of graham cracker crumbs, 2 tablespoons of lemon, 3 tablespoons of melted butter and 3 tablespoons of white sugar. This recipe also requires 8 ounces of cream cheese, 1/2 cup of whipped cream and 3/4 cup of Pecan Sandies.
To make the crust of the cheesecake, mix the melted butter, graham cracker crumbs, and crushed Pecan Sandies. Combine these ingredients with 3 tablespoons of sugar, and mash them into the bottom of a 7-inch springform pan. Refrigerate the crust until later. In a separate bowl, beat 1/3 cup of white sugar with the cream cheese and lemon juice. If the whipped cream has been freshly whipped, stir it into the mixture. Whip the cream a second time before mixing if necessary.
Spread this mixture into the chilled pie pan. Add sliced strawberries to the top if desired. Cover the cheesecake with foil, and freeze it for an hour. Remove the cake from the freezer, and place it in the refrigerator half an hour prior to serving. This recipe requires 30 minutes of preparation and an hour and a half to set.
A related recipe uses a strawberry gelatin mix and graham cracker crust. Prepare the gelatin, but do not let it set completely. Pour the gelatin into 5 ounces of cold evaporated milk, and fold in 1 teaspoon of vanilla, 1 cup of sugar and 8 ounces of cream cheese. Pour this mixture into the crust, and let it refrigerate for three and a half hours.