No Bake Lemon cheesecake

1. Prepare the Crust:
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon (if using). Stir in the melted butter until the mixture is well combined and has the texture of wet sand.
   • Press the mixture evenly into the bottom of a 9-inch springform pan or a pie dish. Use the back of a spoon or the bottom of a glass to firmly press the crust into place.
   • Refrigerate the crust for at least 30 minutes to set.
2. Make the Filling:
   • In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
   • In a separate bowl, beat the heavy cream with powdered sugar until soft peaks form.
   • Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
   • Add the fresh lemon juice, lemon zest, and vanilla extract, and fold to combine. If you’re using gelatin for a firmer filling:
     • Dissolve the gelatin in 3 tablespoons of warm water and allow it to sit for 5 minutes. Once dissolved, fold the gelatin mixture into the cheesecake filling to help it set more firmly.
3. Assemble the Cheesecake:
   • Pour the lemon filling into the prepared graham cracker crust. Smooth the top with a spatula to make it even.
   • Refrigerate the cheesecake for at least 4 hours, or ideally overnight, until the filling is set and firm.
4. Serve:
   • Before serving, you can garnish the cheesecake with extra lemon zest, fresh berries, or a drizzle of lemon syrup.
   • To remove the cheesecake from the springform pan, run a knife around the edges and gently release the sides.
   • Slice and enjoy this refreshing, creamy dessert!

Tips:

• Crust Variation: For a different crust, try using digestive biscuits or shortbread cookies instead of graham crackers.
• Gelatin: If you prefer a super smooth and firm texture, you can use gelatin, but it’s not essential. The cheesecake will still set beautifully without it.
• Toppings: Fresh fruit like strawberries, blueberries, or raspberries pairs wonderfully with the lemon flavor. You can also add whipped cream for extra decadence.
• Make Ahead: This cheesecake is perfect for making ahead. It keeps well in the fridge for up to 3 days.

This No-Bake Lemon Cheesecake is the perfect balance of creamy and tangy, with the brightness of lemon shining through. It’s easy to make, no baking required, and incredibly delicious!