Description
A delightful and creamy Marshmallow Whip Cheesecake that is perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup butter, melted
- 8 oz (225 g) cream cheese, softened
- 1 jar (7 oz / 200 g) marshmallow fluff (marshmallow creme)
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture firmly into the bottom of a springform pan. Chill while preparing the filling.
- Prepare the filling: In a large bowl, beat cream cheese until smooth. Add marshmallow fluff and mix until fully incorporated.
- Whip the cream: In a separate bowl, beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until smooth and fluffy.
- Assemble: Spoon filling over prepared crust and smooth the top. Cover and refrigerate for at least 4 hours, or until set.
- Serve: Slice, serve, and enjoy! Optional: top with extra whipped cream, mini marshmallows, or chocolate drizzle.
Notes
- For best results, use cold heavy whipping cream.
- Chilling the cheesecake for longer than 4 hours can enhance the flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg