Prep your pan. Line an 8x8-inch (20x20 cm) square pan with parchment paper, leaving some overhang on two sides for easy lifting. This helps you slice clean bites later.

Make the crust. In a bowl, combine crushed cookies, sugar (if using), melted butter, and a pinch of salt. Stir until the crumbs look like wet sand and hold together when pressed.

Press and chill. Firmly press the crumb mixture into the lined pan in an even layer. Use the bottom of a flat cup to compact it. Chill in the fridge for 15–20 minutes while you make the filling.

Beat the cream cheese. In a large bowl, beat the softened cream cheese with powdered sugar, vanilla, lemon juice, and a pinch of salt until smooth and fluffy, about 2 minutes. Scrape the bowl so there are no lumps.

Whip the cream. In a separate bowl, whip the cold heavy cream to medium-stiff peaks. It should hold its shape but still look creamy, not grainy.

Fold gently. Add one-third of the whipped cream to the cream cheese mixture and fold to lighten. Add the rest in two additions, folding just until no streaks remain. Overmixing will deflate the filling.

Assemble. Spread the filling over the chilled crust. Smooth the top with an offset spatula. For a clean top, run the spatula in long, light strokes.

Chill to set. Cover and refrigerate for at least 4 hours, or overnight for best texture. The filling will firm up and slice neatly.

Slice into bites. Lift the cheesecake slab out using the parchment overhang. Use a sharp knife to cut into small squares or rectangles. Wipe the blade between cuts for clean edges.

Add toppings. Finish with fresh berries, a drizzle of melted chocolate, or a sprinkle of crushed cookies. Serve chilled.