A rich, creamy dessert that combines the velvety smoothness of cream cheese with a hint of sweetness.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
Fresh fruits (such as strawberries, blueberries, or raspberries)
Chocolate shavings or syrup (optional)
Mint leaves for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C) to ensure an even bake.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until fluffy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Pour the cream cheese filling over the cooled crust and smooth the top. Chill in the refrigerator for at least 4 hours, or until set.
Once set, carefully remove the sides of the springform pan. Top with fresh fruits, chocolate shavings, or syrup as desired, and garnish with mint leaves.
