In the bowl of a stand mixer, beat the cream cheese, granulated sugar, vanilla extract, and lemon juice (if using) for 2 to 3 minutes until light and fluffy.
Slowly pour in the heavy cream and beat on medium-high speed for 3 minutes or until thick and creamy.
Spread the cheesecake mixture into the prepared graham cracker crust, ensuring it is evenly distributed.
Refrigerate the cheesecake for at least 4 hours, or until firm.
Before serving, top with your favorite toppings such as fresh berries, chocolate sauce, or whipped cream.
Slice and enjoy the creamy delight of this no-bake cheesecake!