Soften the cream cheese. Let it sit at room temperature for 20–30 minutes. This step prevents lumps and makes mixing easier.

Whip the cream. In a cold bowl, whip the heavy cream to stiff peaks. Set aside. If using whipped topping, skip this and move to the next step.

Make the base filling. Beat the cream cheese, powdered sugar, vanilla, lemon juice, and salt until smooth and fluffy, about 2–3 minutes.

Customize the flavor. Fold in your chosen add-ins (peanut butter, melted chocolate, key lime juice, berries, etc.). Taste and adjust sweetness with more powdered sugar if needed.

Lighten the mixture. Gently fold in the whipped cream (or whipped topping) in two additions until just combined. Don’t overmix—this keeps the filling airy.

Fill the crust. Spoon the mixture into the pre-made crust. Smooth the top with a spatula. Press lightly to remove air pockets.

Chill to set. Refrigerate for at least 2 hours, or 30–45 minutes in the freezer if you’re in a rush. The longer it chills, the cleaner the slices.

Finish and serve. Add toppings just before serving. Slice with a warm knife for neat edges. Enjoy!