Ingredients:

  • 24 golden sandwich cookies (270g), finely pulsed
  • 4 tbsp (56g) unsalted butter, melted
  • 1 pinch fine sea salt
  • 16 oz (454g) full-fat block cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 cup (240ml) heavy whipping cream (min 36% fat), chilled
  • 1 tsp vanilla bean paste
  • 3 drops pink gel food coloring
  • 2 tbsp white chocolate shavings

Instructions:

  1. Line your 8x8 pan with parchment paper, leaving a 2 inch overhang on the sides.
  2. Process the 24 golden sandwich cookies in a food processor until they resemble fine, damp sand.
  3. Mix the crumbs with 4 tbsp melted butter and a pinch of salt. Note: The mixture should hold together when squeezed in your palm.
  4. Press the crumbs firmly into the bottom of the pan using the back of a flat measuring cup until a solid, even layer forms. Chill this in the freezer while you make the filling.
  5. In a large bowl, beat the 16 oz softened cream cheese and 1 cup sifted powdered sugar until the mixture is completely smooth and glossy.
  6. Mix in the 1 tsp vanilla bean paste and 3 drops of pink gel coloring. Note: Scrape the sides of the bowl to ensure the color is uniform.
  7. In a separate chilled bowl, beat the 1 cup heavy cream until stiff peaks form. You should be able to lift the beaters and have the cream stand straight up.
  8. Gently fold the whipped cream into the cream cheese mixture using a spatula. Note: Do not overmix or you will lose the air you just whipped in.
  9. Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours until the center is firm to the touch.
  10. Lift the parchment handles, sprinkle with 2 tbsp white chocolate shavings, and slice into 24 squares using a hot, clean knife.