Best No-Bake Cheesecake: From Prep to Plate

• In a medium bowl, combine the melted butter, graham cracker crumbs, and granulated sugar. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Place the crust in the refrigerator to set while you prepare the filling.
• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and confectioners sugar, mixing until well combined.
• Mix in the vanilla extract and freshly squeezed lemon juice. The lemon will add a lovely brightness to the cheesecake.
• In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. This step is crucial for achieving that light and airy texture in your cheesecake.
• Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream—this is what gives your cheesecake its fluffy texture.
• Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
• Once set, carefully remove the sides of the springform pan. Slice the cheesecake and serve it plain or topped with your favorite fruits, chocolate sauce, or even a drizzle of caramel.