Ingredients:

  • 1.5 cups graham cracker crumbs (150g)
  • 6 tbsp unsalted butter, melted (85g)
  • 2 tbsp granulated sugar (25g)
  • 1/4 tsp salt (1.5g)
  • 16 oz full-fat cream cheese, softened (450g)
  • 1 cup powdered sugar (120g)
  • 1 cup heavy whipping cream, cold (240ml)
  • 1 tsp vanilla extract (5ml)
  • 1 tbsp fresh lemon juice (15ml)

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
  2. Line your baking pan with parchment paper, leaving an overhang on the sides. Note: This lets you lift the whole block out later.
  3. Press the crust mixture firmly into the bottom of the pan using a flat bottomed glass until it's tightly packed and level.
  4. Beat the softened cream cheese and powdered sugar in a large bowl until the mixture is smooth and pale.
  5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream, vanilla, and lemon juice into the cream cheese mixture using a spatula until the color is uniform. Note: Don't stir vigorously or you'll deflate the air.
  7. Spread the filling over the crust, smoothing the top with an offset spatula until the surface is perfectly level.
  8. Cover the pan with plastic wrap and refrigerate for at least 3 hours until the filling feels firm to the touch.
  9. Remove the bars from the pan using the parchment handles and slice into 24 equal squares.
  10. Top with fresh raspberries or cherries just before serving.