No Bake White Chocolate Cheesecake with Strawberries

0 Start by placing a metal mixing bowl and whisk attachment in the freezer for about 10 minutes. This step helps the cream whip faster and hold stiff peaks. Once chilled, pour in the heavy whipping cream and whip until stiff peaks form. The whipped cream should be thick, fluffy, and able to hold its shape. Set aside in the refrigerator.
1 In a separate bowl, beat the softened cream cheese on medium speed until completely smooth and creamy. Take a moment to scrape down the sides of the bowl to ensure there are no lumps, as this creates the smoothest cheesecake texture.
2 Add the powdered sugar, melted and cooled white chocolate, vanilla extract, and salt to the cream cheese. Mix until fully combined and silky, stopping to scrape the bowl as needed. The mixture should look smooth and glossy.
3 Gently fold the whipped cream into the cheesecake mixture using a spatula, working in batches if needed. Fold carefully to keep the filling light and airy. If the cheesecake filling feels too soft to pipe, refrigerate it for 15–30 minutes, or until thick enough to hold its shape.
4 To assemble, add a layer of granola to the bottom of each jar or glass, followed by a layer of fresh sliced strawberries. Transfer the cheesecake filling to a piping bag and pipe it generously on top. Repeat layers if desired.