Description
A creamy and fluffy cheesecake topped with a delightful marshmallow whip, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup marshmallow fluff
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Fold in the marshmallow fluff until fully incorporated.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Serve chilled and enjoy!
Notes
- For a chocolate version, add cocoa powder to the cream cheese mixture.
- Top with fresh fruit or chocolate shavings for added flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Marshmallow Whip Cheesecake, cheesecake recipe, dessert, fluffy cheesecake