Line your 9x9 inch pan with parchment paper, leaving some overhang on the sides for easy removal later.
Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Measure out about 1.5 cups of crumbs.
Gently melt the butter until just liquefied, either in the microwave or on the stovetop, then mix it thoroughly with the graham cracker crumbs until evenly coated.
Press the buttery crumbs firmly into the bottom of the prepared pan to form an even crust. Use the back of a spoon or your fingers to smooth it out. Chill in the fridge for about 15 minutes to set.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or whisk until smooth and fluffy, about 2 minutes. You’ll notice it becomes silky and light.
Add the granulated sugar and fresh lemon juice to the cream cheese, then continue to beat until well combined and the mixture is smooth and slightly tangy.
In a separate bowl, whip the chilled heavy cream to soft peaks, listening for a gentle swoosh and watching it turn fluffy and airy.
Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the airy texture and avoiding deflating the whipped cream.
Pour the creamy filling over the chilled crust and spread it evenly with your spatula. Smooth the top for a clean finish.
Optional: decorate the top with fresh berries or drizzle melted chocolate for extra flavor and visual appeal.
Refrigerate the assembled bars for at least 4 hours, preferably overnight, until the filling is firm and set.
Once set, lift the bars out using the parchment overhang, then slice into squares with a sharp knife. Wipe the knife clean between cuts for neat edges.
Serve chilled, enjoying the rich, creamy texture with the crisp cookie crust and optional toppings for a delightful treat.
