No-Bake Cheesecake

 

Crust:
One sleeve of graham crackers (there are usually 3 sleeves in every box)
5-6 tablespoons of melted butter
2 Tbs. sugar (optional, if you like a sweeter crust)

Filling:
Two blocks of cream cheese, softened (16 oz. total)
1 cup sugar
2 teaspoons vanilla
2 teaspoons fresh lemon juice
1 cup heavy cream

Directions: Prepare crust by crushing the graham crackers, or pulverize them in a food processor, mix in the sugar, then drizzle in butter and stir (or pulse if you are using a machine) until everything is combined. Pat the crumbs into the bottom and sides of a 9" pie pan, then set aside.  Place cream cheese, sugar, vanilla, and lemon juice in a large bowl (or use a hand mixer or stand mixer) and cream together until smooth and well combined.  Then pour in heavy cream and whip on high until firm peaks form (do not over beat, or you will get chunks of butter in it ... ask me how I know!).  Gently pour/fold out into pie shell. Spread evenly, and place in refrigerator until set (usually takes 2-3 hours).

Get the sweat pants out, and enjoy!