A light and creamy no-bake lemon cheesecake with a refreshing citrus flavor, perfect for an easy, make-ahead dessert.

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In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the lemon juice, lemon zest, and vanilla extract, and mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the cheesecake filling evenly over the prepared crust.
Refrigerate for at least 6 hours or overnight until set.
Garnish with additional lemon zest or whipped cream before serving if desired.