Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup melted unsalted butter
  • 2 tbsp granulated sugar
  • 16 oz full-fat cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cups heavy whipping cream, chilled

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Pour the mixture into a 9-inch springform pan and press firmly with the bottom of a measuring cup until the base is compact and level.
  2. In a chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form and the texture looks glossy.
  3. Beat the softened cream cheese and powdered sugar until smooth and pale, then stir in the vanilla extract.
  4. Gently fold the whipped cream into the cream cheese mixture using a spatula, cutting through the center and lifting from the bottom until no white streaks remain.
  5. Pour the filling over the crust, smooth the top with a spatula, cover with plastic wrap, and refrigerate for at least 6 hours or overnight until firm.