Line a 9-inch springform pan with parchment paper.

Mix graham cracker crumbs with melted butter until combined.

Press the mixture firmly into the base and slightly up the sides of the pan.

In a large bowl, beat cream cheese until smooth.

Add powdered sugar, lemon juice, zest, and vanilla. Beat until creamy.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold whipped cream into the cream cheese mixture.

Pour the filling into the crust and smooth the top.

Cover and refrigerate for at least 6 hours or overnight until set.

This No Bake Lemon Cheesecake is best served chilled with extra whipped cream or lemon zest.