No-Bake Lemon Cheesecake

Ingredients

• 1.5 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter, melted
• 0.25 cup Granulated sugar
• 16 ounces Cream cheese, softened
• 1 cup Powdered sugar
• 0.33 cup Fresh lemon juice
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 1.25 cups Heavy whipping cream, chilled
• 4 leaves Fresh mint leaves(optional)

Instructions

1. 1

   In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.

2. 2

   Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.

3. 3

   In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

4. 4

   Mix in the lemon juice, lemon zest, and vanilla extract until fully incorporated.

5. 5

   In a separate chilled bowl, whip the heavy cream until stiff peaks form.

6. 6

   Gently fold the whipped cream into the lemon cream cheese mixture using a spatula until no white streaks remain.

7. 7

   Pour the filling over the prepared crust and smooth the top with an offset spatula.

8. 8

   Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely before serving.