Equipment Needed
- 9×9 inch baking pan
- Food processor or rolling pin and zip-top bag (for making crumbs)
- Large mixing bowl
- Electric hand mixer or stand mixer
- Medium mixing bowl
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
First, we make the crust. I take my completely cooled sugar cookies and pulse them in my food processor until I have fine, even crumbs. If you don’t have a processor, put them in a sturdy zip-top bag and roll them with a rolling pin—it’s a great stress reliever! You need exactly two cups of crumbs. In a medium bowl, I mix the crumbs with the melted butter. I use a fork to combine it until it looks like wet sand and every crumb is coated. This buttery binder is what holds our base together.
Now, for the most important step: pressing the crust. I dump the buttery crumbs into my ungreased 9×9 pan. Here’s my learned-the-hard-way tip: use the flat bottom of a measuring cup to press the crumbs down firmly and evenly. I used my fingers the first time, and the crust was uneven and crumbly. A firm, even press is the secret to a crust that holds together when you slice the bars. I press it down, then pop the whole pan into the freezer for 15 minutes to let it set solid while I make the filling.
Next is the creamy heart of the bar. In my large bowl, I beat the softened cream cheese with an electric mixer until it’s completely smooth and lump-free. This can take a full minute. Then, I add the powdered sugar and vanilla and beat again until it’s silky. In a separate, chilled bowl, I whip the cold heavy cream to stiff peaks. This is where patience pays off—don’t stop when it’s just frothy; you want firm peaks that hold their shape. I then gently fold the whipped cream into the cream cheese mixture with a spatula, being careful not to deflate all that lovely air.(See the next page below to continue…)