No-Bake Cheesecake with Strawberries

1. Prepare the Crust

Pulse 24 Oreos in a food processor until fine crumbs form. Add 4 tablespoons of melted unsalted butter and pulse until evenly moistened. Transfer the mixture to a 9-inch springform pan lined with plastic wrap, and press firmly to form a compact layer. Cover with plastic wrap and refrigerate for 30 minutes to set.

2. Make the Filling

In a cleaned food processor, blend two packages of cream cheese, one pound of ricotta, ¼ cup of honey, 1 tablespoon of sugar, and ¼ teaspoon of Kosher salt until smooth and creamy. Pour over the chilled crust, smooth the top, and wrap with plastic wrap. Freeze for an hour to firm.

3. Macerate the Strawberries

Toss 2 cups of strawberries with 1 tablespoon each of lemon juice and sugar in a bowl. Let them rest for an hour to macerate.

4. Serve

Unmold the cheesecake from the springform pan, transfer to a serving platter, and top each slice with the macerated strawberries.