Elsie's Homemade No-Bake Cheesecake

Combine the cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth. Scrape the bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in the cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of your mixer.

Scrape into the prepared crust and spread into an even layer, using the back of a spoon to sculpt the filling into swoops and swirls. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F.