Marshmallow Whip Cheesecake Heaven
A delightful dessert combining creamy cheesecake with fluffy marshmallow goodness, perfect for gatherings or a sweet treat.
Ingredients
Crust Ingredients
- 1.5 cups 1½ cups graham cracker crumbs
- 0.25 cups ¼ cup granulated sugar
- 0.5 cups ½ cup unsalted butter, melted
Filling Ingredients
- 16 oz 16 oz cream cheese, softened to room temperature
- 1 cup 1 cup powdered sugar, sifted
- 1 tsp 1 teaspoon vanilla extract
- 1.5 cups 1½ cups marshmallow fluff
- 1 cup 1 cup heavy cream, whipped to soft peaks
- optional Mini marshmallows or graham cracker crumbs for garnish Optional garnish for serving
Instructions
Preparation
- Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
- In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add sifted powdered sugar and vanilla extract, mixing until fully combined.
- Gently fold in the marshmallow fluff ensuring it's evenly distributed throughout the cream cheese mixture.
- Carefully fold in the whipped heavy cream in two additions, being careful not to deflate the airy texture.
- Spread the cheesecake filling evenly over the crust in the springform pan. Cover and refrigerate for at least 4 hours, or overnight for better flavor.
- Before serving, whip remaining heavy cream until soft peaks form, then fold in some marshmallow fluff. Pipe or dollop on top of the cheesecake.
- Optionally garnish with mini marshmallows or crushed graham crackers before serving.
Notes
For a refreshing twist, add a splash of lemon juice to the cream cheese mixture. Experiment with flavored extracts for a unique twist. Store tightly covered in the refrigerator for up to five days, or freeze for up to three months.