Filling
35 Castle Rock Vineyards Green Grapes
16 oz plain cream cheese
1 cup sugar
¼ tsp vanilla extract
1 cup heavy cream, chilled
2 tbsp sweetened condensed milk
Crust
2 cups graham crackers, crushed
2 tbsp unsalted butter, melted
Prep Time: 10 mins
Cook Time: 15 mins
Chill Time: 4 hrs
Servings: 8
1 For the crust: Combine cookie crumbs and melted butter in a small bowl. Sprinkle into a 9" 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.
2 For the grapes: Boil grapes for about 15 minutes. Chop grapes in a food processor with 2 tablespoons sweetened condensed milk. Place it in the refrigerator to cool.
3 For the filling: Combine cream cheese, sugar, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.
4 Scrape down the sides of the bowl and beater using a flexible spatula. Attach the whisk, then add the cream. Mix on low speed to combine, then increase to high speed and whip until stiff peaks form, about 3 to 5 minutes depending on your mixer’s power. Gently fold in the grape mixture.
5 Transfer the filling into the prepared crust, then smooth it into an even layer. Use the back of a spoon to create gentle swoops and swirls in the filling’s surface. Cover with plastic wrap and refrigerate until firm and chilled, about 4 hours. Enjoy!
To learn more about Castle Rock Vineyards, visit castlerockvineyards.com
