Easy No-Bake Cheesecake

Place the graham crackers in the bowl of a food processor and pulse until finely ground. (Alternately, crush the graham crackers in a sealed plastic bag.) Transfer the graham cracker crumbs into a medium bowl and stir in the melted butter and sugar until the mixture is well combined. Press the graham cracker mixture firmly into the bottom and up the sides (about 1 1/2 inches) of a 9-inch springform pan. (You can use the side and bottom of a dry measuring cup to help press the crumbs into the pan.) Cover the crust with plastic wrap and refrigerate it for 20 minutes. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and then stream in the sweetened condensed milk. Add the lemon juice, lemon zest and vanilla extract and beat until combined. Pour the filling into the chilled graham cracker crust, cover the cheesecake with plastic wrap and refrigerate it for 3 1/2 to 4 hours, or until firm. (See Kelly's Notes.) When ready to serve, remove the cheesecake from the fridge and unclasp the spring on the springform pan to remove the outer ring. Top the cheesecake with the pomegranate seeds then slice and serve. Kelly's Notes: This cheesecake has a softer, pudding-like consistency. Because there is no gelatin in the mixture, the cheesecake will never fully harden past the pudding stage.