No-Bake Lemon Cheesecake: A Refreshing and Creamy Dessert

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, tart pan, or pie dish. Use the back of a spoon to firmly press the crust into an even layer.
Refrigerate the crust for at least 30 minutes to set.
Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add the powdered sugar and beat until well combined.
In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
Assemble the Cheesecake:

Spoon the cheesecake filling onto the prepared crust, spreading it out evenly with a spatula.
Smooth the top and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to firm up.
Serve:

Once set, carefully remove the cheesecake from the springform pan (if using). Garnish with fresh lemon slices, lemon zest, or a dollop of whipped cream if desired.
Slice and serve chilled for the perfect balance of creamy and tangy flavors.
Serving and Storage Tips: