Combine the crushed graham crackers with melted butter and stir until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to pack it down smooth.

Beat the softened cream cheese with both sugars until completely smooth and creamy—this takes about 3 minutes with an electric mixer. Scrape the bowl halfway through so you don't have any cream cheese chunks hiding at the bottom.

Add vanilla bean paste, lemon juice, and salt to the cream cheese mixture and beat for another minute. In a separate bowl, whip the heavy cream to stiff peaks using an electric mixer (about 4 minutes).

Fold the whipped cream gently into the cream cheese mixture using a spatula—don't overmix or you'll lose that fluffy texture. I fold it in thirds, rotating the bowl as I go, which keeps things light and airy.

Gently fold in the diced strawberries and blueberries into your patriotic no bake cheesecake cozy filling, leaving some berries whole for visual appeal. Pour everything into the prepared crust and smooth the top with a spatula.

Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is honestly better. The filling sets up perfectly and flavors meld when you give it extra time.

When ready to serve, run a thin knife around the edges and carefully release the springform. Slice with a hot, wet knife for clean edges—this makes such a difference in presentation.