Easy Easter No Bake Cheesecake in 20 Min

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
2. Firmly press the mixture into the bottom of a 9-inch springform pan until flat and compact; freeze for 10 minutes to flash-set.
3. In a chilled mixing bowl, beat the cold cream cheese and powdered sugar on medium-high until smooth.
4. Stir in the vanilla extract and lemon juice.
5. In a separate bowl, whip the ice-cold heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula to maintain aeration.
7. Spoon the filling over the chilled crust and smooth the top with a spatula.
8. Refrigerate the cheesecake for at least 4 hours to set.
9. Just before serving, press the halved mini chocolate eggs into the top in a circular pattern.