Creating your No-Bake Lemon Cheesecake is a breeze. Follow these steps for a delightful dessert:

1. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan.
2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and mix until well combined.
3. Add Lemon Flavor: Stir in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until fluffy and smooth.
4. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. This adds a light texture to the cheesecake filling.
5. Fold in Cream: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to deflate the whipped cream.
6. Assemble the Cheesecake: Pour the filling over the prepared crust, smoothing the top with a spatula. Cover with plastic wrap.
7. Chill: Place the cheesecake in the refrigerator and chill for at least 4-6 hours, or overnight for best results.
8. Serve: Once set, carefully remove the sides of the springform pan. Garnish with additional lemon zest and whipped cream if desired.

These straightforward steps will guide you to create an incredible No-Bake Lemon Cheesecake that’s sure to impress!