1. Gather all the ingredients needed for the frozen cheesecake, including those for the crust, filling, and optional toppings.
2. Prepare the crust by crushing graham crackers or digestive biscuits into fine crumbs using a rolling pin or food processor.
3. Combine the crushed crumbs with melted butter and granulated sugar; stir until the mixture resembles wet sand.
4. If desired, add a pinch of salt to enhance the flavor of the crust.
5. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan, ensuring slightly raised edges.
6. Chill the crust in the freezer for at least 15 minutes to allow it to set.
7. Begin making the filling by beating softened cream cheese in a large mixing bowl until smooth and lump-free.
8. Gradually add sugar, vanilla extract, and lemon juice to the cream cheese; continue beating until fully incorporated and creamy.
9. For added flavor, you can also mix in lemon zest to the cream cheese mixture.
10. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form, being careful not to over-whip.
11. Gently fold the whipped cream into the cream cheese mixture, ensuring it is evenly blended without deflating the cream.
12. Pour the filling over the chilled crust, using a spatula to spread it evenly across the surface.
13. To remove any air bubbles, tap the pan gently on the countertop.
14. Smooth the top of the cheesecake with a spatula for a neat finish or create decorative swirls, if preferred.
15. Cover the cheesecake with plastic wrap or aluminum foil, ensuring it doesn’t touch the surface of the dessert.
16. Place the cheesecake in the freezer and allow it to set for at least 4 hours, preferably overnight for the best result.
17. Before serving, check that the cheesecake is fully frozen and firm to the touch.
18. Remove the cheesecake from the springform pan by running a knife around the edges and releasing the spring latch.
19. Use a sharp, warm knife to slice the cheesecake into portions, warming the knife between each cut for cleaner slices.
20. Let the cheesecake sit at room temperature for 10-15 minutes before serving, if a softer texture is preferred.
21. Garnish the cheesecake slices with your choice of fresh berries, chocolate shavings, whipped cream, caramel, or fruit compote.
22. Serve the cheesecake on chilled plates to maintain its refreshing texture.
23. Store leftover cheesecake tightly wrapped in plastic wrap and return it to the freezer, where it can be kept for up to two weeks.
24. Enjoy your no-bake frozen cheesecake and experiment with variations, different crusts, or creative toppings for future occasions.