No Bake Cheesecake

Directions

1. 1.

   Combine the crushed graham crackers, sugar and melted butter. Be sure graham cracker crumbs have absorbed the butter.

2. 2.

   Press the graham cracker crust mixture into the bottom a 9” spring form baking dish.

3. 3.

   Place in freezer while you mix up the other ingredients (about 7-10 mins).

4. 4.

   In a stand mixer or in a mixing bowl beat the heavy whipping cream until stiff peaks form. Be careful not to beat  it too long, or you’ll end up making butter!! Set aside.

5. 5.

   Whip the softened cream cheese and sugar together until smooth.

6. 6.

   Add lemon juice and vanilla, continue mixing until smooth.

7. 7.

   Gently fold in the whipped cream, being careful not to deflate the whipped cream.

8. 8.

   Pour the mixture in the prepared pie crust. Smooth the top with an offset spatula (or whatever you have!).

9. 9.

   Cover and place in refrigerator over night for best results.(In a pinch, 6-8 hrs should be sufficient... but you’ll get cleaner cut linesif you wait 12 hours).