Ingredients:
For the Crust:
2 cups (200 g) graham cracker crumbs (or digestive biscuit crumbs)
½ cup (1 stick) unsalted butter, melted
2 tablespoons granulated sugar
For the Cheesecake Filling:
16 oz (450 g) cream cheese, softened
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract
1½ cups (360 ml) heavy whipping cream, chilled
2 tablespoons lemon juice (optional, for a tangy flavor)
For the Topping:
½ cup (50 g) graham cracker crumbs (or digestive biscuit crumbs)
Instructions:
Prepare the Crust:In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined and the texture resembles wet sand.
Press the mixture evenly into the bottom of an 8×8-inch (20×20 cm) pan lined with parchment paper.
Chill the crust in the refrigerator for at least 30 minutes to set.
Make the Cheesecake Filling:In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and continue beating until fully combined.
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in batches. Add lemon juice if you prefer a tangy flavor.
Assemble the Cheesecake Bars:Spread the cheesecake filling evenly over the chilled crust.
Sprinkle the remaining graham cracker crumbs on top for garnish.
Chill:Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set.
Serve:Once set, slice into bars and serve chilled. Enjoy!