No-Bake Cheesecake

Step 1

In a medium-sized bowl, stir together the graham cracker crumbs, butter, and sugar until combined. It should look like wet sand.

Step 2

Pack the crust into the bottom and slightly up the sides of a 9-inch springform pan. You can do this by hand or take the flat bottom of a cup and gently press it that way. Place crust in the freezer while you make the filling

Step 3

Add the cream cheese to a large bowl. Using an electric hand mixer or a stand mixer, whip the cream cheese until smooth.

Step 4

Add the granulated sugar and stir until combined.

Step 5

Next, add the powdered sugar, vanilla, and lemon juice, stir to combine until smooth, scrape down the sides as needed.

Step 6

In a separate bowl, whip the heavy whipping cream with an electric mixer to stiff peaks. It should be able to hold its shape without being runny.

Step 7

Add the whipped cream to the cream cheese mixture and gently stir it in until there are no white streaks.

Step 8

Pour the filling into the crust and smooth out the top. Cover with plastic wrap and place in the refrigerator overnight (or at least 8 hours) to set.

Step 9

When ready to serve, take a butter knife and run it along the inside edge of the cheesecake in the pan. Take off the outer ring.

Step 10

Slice and serve with whipped cream and fresh berries for topping, optional.