Delicious No-Bake Cheesecake Recipe for Everyone

In a medium bowl, combine the **crushed digestive biscuits** and **melted butter**. Mix until the ingredients are well combined and resemble wet sand.

Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Make sure to create an even layer, as this will serve as the base for your cheesecake.

In a large mixing bowl, beat the **cream cheese** using an electric mixer until it becomes smooth and creamy. This should take about 2-3 minutes.

Gradually add the **powdered sugar**, continuing to mix until fully incorporated. Then stir in the **vanilla extract** and **lemon juice** to add a hint of flavor that complements the cheesecake.

In a separate bowl, whip the **heavy cream** until stiff peaks form. This is crucial for achieving a light and fluffy texture in your cheesecake.

Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream. This will give your filling its light and airy quality.

Pour the filling over the prepared crust in the springform pan. Use a spatula to spread the mixture evenly, smoothing the top for a professional finish.

Cover the pan with plastic wrap and refrigerate for at least **4 hours**, or overnight if possible, to allow the cheesecake to set properly.

Once set, carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled.

Feel free to top each slice with fresh fruit or a drizzle of chocolate sauce for added indulgence. Enjoy your delightful no-bake cheesecake!