Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 0.25 tsp sea salt
  • 16 oz full-fat brick-style cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup mini semi-sweet chocolate chips

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and sea salt. Press the mixture firmly into the bottom of the prepared pan and freeze for 10 minutes.
  3. In a chilled bowl, beat the cold heavy whipping cream until stiff peaks form. Set aside.
  4. In a separate large bowl, beat the softened cream cheese and powdered sugar together until completely smooth. Mix in the vanilla extract.
  5. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
  6. Fold in 3/4 cup of the mini chocolate chips, then spread the filling evenly over the chilled crust.
  7. Sprinkle the remaining 1/4 cup of chocolate chips on top and refrigerate for at least 4 hours until firm.