Creamy No-Bake Vanilla Cheesecake Bars

In a bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into an even layer at the bottom of an 8×8-inch square baking pan. Chill in the refrigerator for 15 minutes to set.

In a large bowl, beat the softened cream cheese, 3/4 cup powdered sugar, and vanilla bean paste until completely smooth and creamy. In a separate chilled bowl, whip 1 cup of heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until light and homogeneous.

Spread the cream cheese filling evenly over the chilled crust. Whip the remaining 1/2 cup of heavy cream with 3 tablespoons of powdered sugar to stiff peaks. Smooth a thin layer over the top using an offset spatula, then pipe decorative swirls along the edges using an open star tip.

Cover and refrigerate for at least 4 to 6 hours (preferably overnight) until set firmly. Slice into square bars using a hot, clean knife for neat edges.