No-Bake Cheesecake

Step 1

Make the crust: In a medium bowl, mix together crumbs and sugar, then add melted butter and mix until fully combined and crumbs are moistened. Press the mixture very tightly into the bottom of a 9-inch springform pan using either your fingers or the bottom of a cup to form a crust layer.

Step 2

Make the filling: In a bowl of a stand mixer fitted with the paddle attachment (or with a handheld electric mixer), beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar and beat until combined. Add vanilla and lemon zest and juice and beat until combined and smooth. Set aside.

Step 3

In another bowl of a stand mixer fitted with the whisk attachment (or with a handheld electric mixer), whisk heavy cream until stiff peaks form. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.

Step 4

Pour filling into the pan and smooth the top. Cover pan with plastic wrap and place in the fridge for at least 4 hours, or until completely set, before serving. Serve cold. Top with berry sauce, fresh fruit or any other topping you like (read above post for suggestions).

Step 5

Cheesecake can be kept in the fridge for up to 5 days. It can also be frozen, wrapped tight, for 2 month. To thaw, place overnight in the fridge.