Ingredients
Equipment
Method
- Prepare the crust by combining graham cracker crumbs and melted butter in a bowl. Stir until evenly moistened. Press firmly into the bottom of a 9-inch pan. Chill in the refrigerator for 10 minutes.
- In a large bowl, beat softened cream cheese on medium speed until smooth. Add sugar and vanilla extract, and beat until fully combined and creamy, about 2 minutes. Scrape down the sides as needed.
- In a separate chilled bowl, whip the cold heavy cream until stiff peaks form—about 3 to 4 minutes. Avoid over-whipping.
- Gently fold the whipped cream into the cream cheese mixture using a silicone spatula. Use a cutting and lifting motion to maintain volume. Fold until fully incorporated.
- Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap gently on the counter to release air bubbles.
- Cover and refrigerate for at least 4 hours, or preferably overnight. Serve chilled with optional fruit topping or caramel drizzle.
Nutrition
Calories: 380 | Carbohydrates: 28 | Protein: 6 | Fat: 27 | Fiber: 1 | Sugar: 18
Notes
STORAGE: Store in the refrigerator for up to 5 days. Cover with plastic wrap or an airtight container. FREEZING: Wrap slices tightly and freeze for up to 2 months. Thaw in fridge before serving.
MAKE AHEAD: Prepare crust and filling separately up to 2 days in advance. Assemble before serving.
SUBSTITUTIONS: Use gluten-free graham crackers, coconut oil, or low-fat dairy alternatives for dietary needs. Monk fruit sweetener works for sugar-free versions.
PRO TIPS: Use room-temperature cream cheese for a lump-free texture. Chill bowl and beaters before whipping cream. Dip knife in hot water for clean slices.
SERVING SUGGESTIONS: Top with fresh berries, caramel, or chocolate shavings. Serve with sparkling water or iced tea for balance.
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