Description
This delightful Marshmallow Whip Cheesecake combines creamy cheesecake filling with light, fluffy marshmallow goodness on a graham cracker crust. Perfect for any occasion, this dessert is sure to impress your family and friends!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 packages (16 oz/450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups marshmallow fluff
- 1 cup heavy cream, whipped
For the Marshmallow Topping:
- 1 cup marshmallow fluff
- 1 cup heavy cream, whipped
- Mini marshmallows or crushed graham crackers for garnish (optional)
Instructions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
- Press the crust mixture into the bottom of a 9-inch springform pan, making sure to create an even layer. Refrigerate the crust while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the vanilla extract and marshmallow fluff, mixing until fully incorporated.
- Gently fold in the whipped heavy cream, ensuring the mixture stays light and airy.
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
- Prepare the Marshmallow Topping:
- In a separate bowl, combine the marshmallow fluff and whipped heavy cream, folding together until fluffy and well combined.
- Once the cheesecake has set, spread the marshmallow topping over the cheesecake in a smooth layer.
- Garnish and Serve:
- For an extra touch, sprinkle mini marshmallows or crushed graham crackers over the top.
- Chill the cheesecake for another 1-2 hours before serving for best results.
- Whipping Cream: For best results, ensure the heavy cream is cold before whipping, and use a chilled bowl for a fluffy and stable texture.
- Storage: Store the cheesecake in the refrigerator for up to 4 days. You can also freeze it for longer storage; just let it thaw in the fridge before serving.
Notes
- Whipping Cream: For best results, ensure the heavy cream is cold before whipping, and use a chilled bowl for a fluffy and stable texture.
- Storage: Store the cheesecake in the refrigerator for up to 4 days. You can also freeze it for longer storage; just let it thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 0 (chilling time only)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg