Description
Indulge in the creamy delight of Marshmallow Whip Cheesecake Heaven, where velvety cheesecake meets fluffy marshmallow goodness, creating a dreamy dessert that melts in your mouth.
Ingredients
Scale
- 1 ½ cups crushed graham crackers (about 10 full sheets)
- ½ cup (120 ml) unsalted butter
- 2 cups (480 ml) marshmallow fluff
- 1 cup (240 ml) cream cheese
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream
- Optional: Fresh berries or chocolate shavings for garnish
Instructions
- Combine crushed graham crackers with melted unsalted butter in a mixing bowl.
- Ensure the mixture resembles wet sand and holds together when pressed.
- Transfer the mixture to a 9-inch pie dish and press it firmly into the bottom and sides.
- Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes until golden.
- Let the crust cool completely before adding the filling to avoid sogginess.
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Gradually mix in powdered sugar and vanilla extract until fully incorporated.
- Gently fold in the marshmallow fluff to keep the mixture light and airy.
- Whip heavy cream in a separate bowl until stiff peaks form.
- Carefully fold the whipped cream into the marshmallow mixture without deflating it.
- Spoon the filling into the cooled crust and smooth the top with a spatula.
- Cover the cheesecake and refrigerate for at least four hours or overnight.
Notes
- Use fresh ingredients for the best taste.
- For a chocolate version, add cocoa powder to the filling.
- Store leftovers in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Marshmallow Cheesecake, Whipped Cheesecake, No-Bake Cheesecake, Dessert Recipe