Ingredients
For the Crust:
½ cup melted butter
2 cups graham cracker crumbs
2 tablespoons sugar (optional)
For the Creamy Filling:
1 cup powdered sugar
16 oz (450g) cream cheese, softened
2 teaspoons vanilla extract
1½ cups heavy whipping cream
For the Whipped Topping:
1½ cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Crust
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and have a sandy texture.
Press the mixture firmly into the bottom of a 9×13 inch (23×33 cm) pan to form the crust. Use the back of a spoon or the bottom of a cup to ensure the crust is even and compact.
Refrigerate the crust while preparing the filling.
Step 2: Make the Creamy Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, continuing to beat until the mixture is fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Spread the creamy filling over the chilled crust, smoothing it into an even layer. Place the pan in the refrigerator to set while preparing the topping.
Step 3: Whipped Topping
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently spread the whipped cream over the creamy cheesecake layer, creating a smooth or decorative top using a spatula or piping bag.
For an extra touch, create swirls or peaks for a professional look.
Step 4: Chill and Serve
Cover the pan with plastic wrap and refrigerate the cheesecake bars for at least 4 hours or overnight, allowing the flavors to meld and the dessert to firm up.
Once chilled, slice into squares and serve. These bars are perfect as-is, or you can garnish them with fresh berries or a drizzle of chocolate sauce for extra flair.
Enjoy.