Simple No-Bake Cheesecake for 8 Servings

Instructions:

1. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until the mixture resembles wet sand.
2. Pour the crust mixture into a 9-inch springform pan and press firmly into the bottom and slightly up the sides until the base is compact and level.
3. In a large bowl, beat the softened cream cheese and sifted powdered sugar on medium-high speed until smooth and pale.
4. Stir in the vanilla extract and lemon juice, scraping down the sides of the bowl to ensure no lumps remain.
5. In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form.
6. Gently fold one-third of the whipped cream into the cream cheese mixture using a rubber spatula to lighten the base.
7. Carefully fold in the remaining whipped cream in two batches using a slow over-and-under motion to maintain volume.
8. Pour the filling over the prepared crust and smooth the top with a spatula.
9. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight, until firm.