No-Bake Classic Cheesecake

What you'll need

• 1.5 cupsgraham cracker crumbs
• 6 tablespoonsbutter, melted
• 3/4 cupsugar, divided
• 16 ozcream cheese, softened
• 1 teaspoonvanilla extract
• 1 cupheavy cream, cold
• 1 tablespoonlemon juice
• 1 cup, optionalfresh berries, for topping

Let's cook

1. 1Mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar together, then press firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
2. 2Beat the cream cheese, remaining sugar, vanilla, and lemon juice together until smooth and creamy.
3. 3In a separate bowl, whip the heavy cream to stiff peaks.
4. 4Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
5. 5Spread the filling evenly over the chilled crust and smooth the top.
6. 6Refrigerate for at least 4 hours, or overnight, until firm.
7. 7Top with fresh berries before slicing and serving.