Step 1

In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.

Step 2

In a large bowl, combine graham crackers, ¼ cup (30g) confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.

Step 3

Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.

Step 4

Freeze for 10 minutes.

Step 5

In a separate bowl, combine cream cheese, 1 cup (160g) confectioner’s sugar, and vanilla, stirring until smooth.

Step 6

Spread the cream cheese mixture evenly on top of the graham cracker crust.

Step 7

Freeze for one hour.

Step 8

Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.

Step 9

In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.

Step 10

Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.

Step 11

Freeze for 15 minutes, then serve!

Step 12

Enjoy!