Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
3/4 cup powdered sugar
8 oz (227g) full-fat cream cheese, softened
1/2 cup heavy whipping cream (or coconut cream for dairy-free)
Chocolate chips for drizzling
Instructions
Mix graham cracker crumbs with melted butter in a bowl
Press mixture into a 9-inch springform tin
Chill crust for 15 minutes
Blindfold cream cheese with powdered sugar in a stand mixer
Whip heavy cream separately until stiff peaks form
Fold whipped cream into cream cheese mixture
Pour filling over chilled crust
Freeze for 30 minutes
Melt chocolate chips in microwave
Drizzle melted chocolate over frozen base
Freeze for 1 additional hour before slicing
Notes
Use full-fat cream cheese for best texture
Chill undertreated crust or filling if crumbs appear loose
Add parchment paper to protect toppings from melting
Option: Sprinkle pinch of coarse salt on crust edge
Substitute coconut cream for plant-based version
- Prep Time: 15
- Category: Summer Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/8 of dessert)
- Calories: 300
- Sugar: 35g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg