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In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated with butter.
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Press the crumb mixture into the bottom of a 9-inch round cake pan or springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to press it firmly.
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In another mixing bowl, whip the heavy whipping cream using an electric mixer on medium-high speed until soft peaks form.
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Gradually add the powdered sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form. Set aside.
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In a separate bowl, beat the softened cream cheese until smooth and creamy.
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Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to overmix, as you want to maintain the airy texture.
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Pour the cream cheese and whipped cream mixture over the graham cracker crust in the cake pan. Smooth the top with a spatula or the back of a spoon.
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If desired, sprinkle chocolate chips or your preferred topping over the top of the cake, gently pressing them into the cream mixture.
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Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight to allow it to set.
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Once the cake is chilled and set, carefully remove it from the pan by loosening the sides with a butter knife or offset spatula. If you used a springform pan, you can simply remove the sides.
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Garnish the cold cake with fresh fruits, such as berries or sliced fruits, if desired.
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Slice and serve the cold cake chilled. Enjoy!