Marshmallow Whip Cheesecake
This creamy and sweet marshmallow whip cheesecake is perfect for celebrations or cozy family nights, topped with fluffy goodness that is sure to impress.
Ingredients
For the crust
- 1.5 cups 1 ½ cups (126 g) graham cracker crumbs About 10–12 crushed graham cracker sheets
- 0.5 cups ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 tablespoons 2 tablespoons granulated sugar
For the cheesecake filling
- 16 ounces 2 packages (8 ounces each) cream cheese, softened
- 1 cups 1 cup (125 g) confectioners’ sugar
- 1.5 cups 1 ½ cups (144 g) marshmallow fluff
- 1 teaspoon 1 teaspoon vanilla extract
For the whipped cream
- 1 cups 1 cup (238 g) heavy whipping cream
- 1 recipe 1 recipe marshmallow whipped cream
For garnish
- to taste Mini marshmallows For garnish
- to taste Crushed graham crackers For garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar. Press this mix into the bottom of a springform pan. Bake for about 10 minutes and let it cool.
Filling
- In a large bowl, beat the softened cream cheese and confectioners’ sugar until creamy. Add the marshmallow fluff and vanilla extract, mixing until completely smooth.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cheesecake mixture until combined.
Assembly and Setting
- Pour the cheesecake filling onto the cooled crust and spread it evenly. Chill in the refrigerator for at least 4 hours or until set.
- Once set, top with marshmallow whipped cream, mini marshmallows, and crushed graham crackers for decoration.
Notes
This cheesecake is best enjoyed chilled. Pair it with fresh berries or a drizzle of chocolate syrup for an extra special touch. Use room temperature cream cheese for a smoother texture, and don't overmix once you add the whipped cream.