Prepare the crust: If you’re making your crust from scratch, preheat your oven to 350°F (175°C). In a medium mixing bowl, combine Keebler graham cracker crumbs and sugar. Pour in the melted butter and stir with a fork until the mixture looks like damp sand. Press the crumb mixture firmly into the bottom (and slightly up the sides) of a 9-inch springform pan or pie dish. You can either chill the crust for a no-bake version or bake it for 8–10 minutes until lightly golden. Set aside to cool completely before adding the filling.

Whip the cream: In a clean mixing bowl, whip the cold heavy cream using an electric mixer on high speed until stiff peaks form. This gives your cheesecake a light and airy texture. Keep it in the fridge while you prepare the cream cheese mixture.

Make the cheesecake filling: In another large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, mixing until well incorporated and no lumps remain. Add vanilla extract and lemon juice (if using) and continue to beat until fluffy and uniform. The mixture should look silky and rich.

Combine and fold: Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this slowly to maintain the lightness of the filling. Keep folding until no white streaks remain — the batter should be smooth, thick, and slightly airy.

Assemble the cheesecake: Pour the filling into the prepared crust. Use a spatula to spread the top evenly and smooth out any bubbles or uneven spots. If you’re using a Keebler Ready Crust, you can pour it directly into the pre-made shell — it’s quick and perfectly shaped!

Chill and set: Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. This step allows the cheesecake to firm up and the flavors to meld beautifully.

Serve and enjoy: Before serving, top your cheesecake with a generous swirl of whipped cream, fresh berries, or your favorite fruit topping. For an extra crunch, sprinkle crushed Keebler cookies over the top. Slice cleanly using a knife dipped in warm water and wiped dry between cuts. Serve chilled and enjoy every creamy, cookie-crusted bite!