An easy and refreshing dessert that's perfect when you serve it with some seasonal fresh fruit.
16 ounces plain, full-fat cream cheese 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weightFor the Crust:
Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Refrigerate until needed.
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