Mix graham cracker crumbs, melted butter, and sugar until well combined.
Press evenly into the bottom of an 8×8-inch baking pan.
Bake for 8–10 minutes, then cool completely.
Make the vanilla cream filling:
Beat cream cheese and sugar until smooth and creamy.
Add vanilla extract and mix well.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Spread evenly over the cooled crust. Chill in the fridge for 30 minutes.
Prepare the chocolate topping:
Melt chocolate and butter together in a microwave-safe bowl or over a double boiler until smooth.
Let cool slightly (so it’s pourable but not too hot) and pour over the chilled cream layer.
Spread gently to cover evenly.
Chill and serve:
Refrigerate the bars for at least 2 hours or until the chocolate is set.
Cut into squares and serve chilled.
💡 Tips
For a fancier presentation, drizzle white chocolate over the top or sprinkle with crushed nuts.
Can be made a day ahead — flavors meld beautifully in the fridge.
For an extra creamy texture, add ½ teaspoon almond extract to the cream layer.
Store covered in the fridge for up to 4–5 days.
If you want, I can also make a simpler no-bake version of these bars that sets in the fridge in under an hour — still creamy with a chocolate topping. Do you want me to do that?
