Equipment Needed
- An 8×8 inch square baking pan (or a similar sized dish)
- Parchment paper
- Two mixing bowls (one medium, one small)
- Electric hand mixer or a very sturdy whisk and strong arm
- Spatula
- Measuring cups and spoons
- Small offset spatula or the back of a spoon for smoothing
Step-by-Step Instructions
Start by lining your pan with a sling of parchment paper, leaving some overhang on two sides. This is your golden ticket to easy removal later—don’t skip it! In one bowl, combine the graham cracker crumbs, melted butter, and that pinch of salt. I use a fork to mix it until it looks like wet sand and holds together when you pinch it. Press this mixture firmly and evenly into the bottom of your prepared pan. I mean it, really pack it down with the bottom of a cup or measuring cup. A solid crust is the foundation of every good bite. Pop this in the fridge to set while you make the magic happen.
Now, for the filling. In your other bowl, beat the softened cream cheese with an electric mixer on medium until it’s completely smooth and no lumps remain. This takes a good minute or two. I learned the hard way that if your cream cheese is even slightly cool, you’ll have tiny lumps that just won’t beat out. Scrape down the sides of the bowl, then with the mixer on low, gradually add the powdered sugar and vanilla. Once it’s incorporated, turn the mixer up to medium-high and beat for another full minute. You’ll see it transform into a gloriously thick, creamy, and spreadable cloud.
Take your chilled crust out of the fridge. Pour your creamy filling over the top and use a small offset spatula or the back of a spoon to spread it into every corner and smooth the top. This is the moment it starts to look real! If you’re adding sprinkles on top, do it now so they gently nestle into the surface. I like to use a mix of red and green nonpareils for a simple, festive look.
Here’s the test of patience: covering the pan and chilling it. I let mine set in the refrigerator for at least 4 hours, but honestly, overnight is best. The first time I made these, I tried to cut them after just two hours. It was a delicious, but messy, pudding-like situation. Once it’s fully firm, use the parchment paper sling to lift the whole square out onto a cutting board. With a sharp knife dipped in hot water and wiped clean between cuts, slice into small squares. I usually go for 16 to 25 bites, depending on how dainty or generous I’m feeling.(See the next page below to continue…)