Strawberry No Bake Cheesecake Pie

amount is fine. Strain through a fine mesh sieve using a spoon to press it down and work it through the strainer. Discard seeds. Stirring occasionally simmer the strained puree over lowmedium heat until youre left with 12 cup or a little over 12 cup. This takes at least 2535 minutes but could take longer depending on your pan or how juicy your strawberries were. Do not add sugar or anything to the puree or reduced pureeits just pure strawberries. Allow to cool completely to room temperature before using in the filling. See make ahead instructions below if doing this in advance.
Rest of the filling Using a hand mixer or a stand mixer fitted with a whisk attachment whip the cold heavy cream into stiff peaks on mediumhigh speed about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the cooled reduced strawberry puree confectioners sugar and vanilla extract and beat on mediumhigh speed until combined creamy and smooth. Scrape down the sides and up the bottom of the bowl as needed to help combine. Make sure there are no large lumps of cream cheese. If there are lumps keep beating until smooth.
Using your mixer on low speed or a rubber spatula fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you dont want to deflate all the air in the whipped cream.
Spread filling into cooled crust. Use a small offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at