Marshmallow Cream Cheesecake
A velvety and indulgent dessert combining cream cheese and marshmallow fluff for a light yet rich experience that's perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Crunchy and buttery, these crumbs form the foundation of the cheesecake.
- 0.5 cups melted unsalted butter Rich and creamy, this binds the crust together.
- 2 tablespoons granulated sugar Enhances flavors of the crust.
For the filling
- 16 oz cream cheese, room temperature The heart of the cheesecake.
- 1 cup powdered sugar Helps achieve a smooth finish.
- 1.5 cups marshmallow fluff Adds lightness and sweetness.
- 1 teaspoon pure vanilla extract Enhances flavors.
- 1 cup heavy whipping cream Adds airy texture.
For the topping
- marshmallow whipped cream For topping the cheesecake.
- mini marshmallows For garnish.
- extra graham cracker crumbs For sprinkling on top.
Instructions
Preparation
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy.
- Gradually add the powdered sugar, mixing until fluffy.
- Gently fold in marshmallow fluff and vanilla extract until thoroughly incorporated.
- In a separate bowl, whip heavy cream until soft peaks form.
- Carefully fold whipped cream into the marshmallow mixture to maintain lightness.
- Spoon the filling over the prepared crust and spread it evenly.
- Cover the cheesecake and refrigerate for at least 4 hours, or overnight.
- Once chilled, top with marshmallow whipped cream, mini marshmallows, and extra graham cracker crumbs before serving.
Notes
For best results, let cream cheese come to room temperature before mixing, and don’t skip chilling for flavor melding.