Classic No Bake Cheesecake in 20 Min

Instructions:

1. In a medium bowl, stir together the graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
2. Firmly press the mixture into the bottom of a 9-inch springform pan using the bottom of a measuring cup to ensure a flat, compacted surface.
3. Place the pan in the freezer for 10 minutes to firm up while preparing the filling.
4. Beat the softened cream cheese and powdered sugar on medium-high speed until the mixture is completely smooth and lump-free.
5. Fold in the vanilla extract, lemon juice, and lemon zest using a spatula until fully integrated.
6. In a separate chilled bowl, beat the heavy whipping cream until stiff peaks form.
7. Gently fold the whipped cream into the cream cheese mixture in three batches using a slow over-and-under motion to maintain aeration.
8. Pour the filling over the chilled crust and smooth the top with a spatula.
9. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
10. Run a thin knife around the edge of the pan before releasing the springform latch to serve.