A crisp graham cracker crust forms the base for this make-ahead dessert, pressed firm and chilled while the filling comes together. That filling sets up silky and light thanks to a touch of gelatin and a good long chill, with vanilla and a splash of fresh lemon juice keeping the flavor bright rather than flat or overly sweet. Whipping and folding technique does the heavy lifting here, building a filling that's airy yet sliceable, with clean edges once it's released from the springform pan. Pile on fresh berries or a spoonful of fruit compote right before serving for color and a little tart contrast. It's an easy no-bake treat to keep on hand, and it fits neatly into a lactose free dessert rotation.
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A serving of up to about 1 3/4 tablespoons of heavy cream is low in lactose. This recipe contains about 1 2/3 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Stir together the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until the mixture resembles wet sand and holds together when pressed.
Press the crumb mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan, using the flat bottom of a measuring cup to compact it. Refrigerate the crust while you prepare the filling.
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