Marshmallow Whip Cheesecake HEAVEN

Marshmallow Whip Cheesecake is a delightful and decadent dessert that combines the creamy texture of cheesecake with the light sweetness of marshmallow fluff. With a buttery graham cracker crust and a fluffy filling, this cheesecake is perfect for any occasion, from casual gatherings to special celebrations.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz (450 g) cream cheese, softened
1 cup heavy cream
1 cup marshmallow fluff
1/2 cup powdered sugar
1 teaspoon vanilla extract
Fresh berries or chocolate shavings for garnish (optional)

Directions

1. Preheat the oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the marshmallow fluff, powdered sugar, and vanilla extract, mixing until well combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
6. Garnish with fresh berries or chocolate shavings, if desired, before serving.

Servings and Timing

This recipe serves 8 and requires a total time of 4 hours and 30 minutes, including 20 minutes of prep time and 10 minutes of cooking time.

Variations

• Chocolate Marshmallow Cheesecake: Mix in some cocoa powder or melted chocolate into the cream cheese mixture for a chocolate twist.
• Fruit-Infused Cheesecake: Fold in fresh fruit like strawberries or raspberries into the cheesecake mixture for added flavor and texture.
• Nutty Addition: Add chopped nuts like walnuts or pecans to the crust for an extra crunch.

Storage/Reheating

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Reheating: This cheesecake is best served chilled and does not require reheating.

10 FAQs

1. Can I use reduced-fat cream cheese?
   Yes, reduced-fat cream cheese can be used, but it may affect the texture and creaminess.
2. Is there a substitute for marshmallow fluff?
   You can substitute marshmallow fluff with a mixture of powdered sugar and additional whipped cream for a similar effect.
3. How can I make this cheesecake gluten-free?
   Use gluten-free graham cracker crumbs or almond flour for the crust.
4. Can I freeze the cheesecake?
   Yes, you can freeze the cheesecake. Wrap it tightly and store it for up to 2 months. Thaw it in the refrigerator before serving.
5. What if I don’t have a springform pan?
   You can use a regular pie dish, but the cheesecake may be harder to remove for serving.
6. How do I know when the cheesecake is set?
   The cheesecake should be firm to the touch and have a slight jiggle in the center when shaken gently.
7. Can I use a different type of crust?
   Yes, you can use other types of crust, such as an Oreo crust or a nut-based crust.
8. How long does it take for the cheesecake to set?
   The cheesecake needs at least 4 hours in the refrigerator to set properly.
9. What can I use for garnish?
   Fresh fruits, chocolate shavings, whipped cream, or even a drizzle of chocolate sauce make great garnishes.
10. Can I use flavored cream cheese?
    Yes, flavored cream cheese can add an interesting twist to your cheesecake.

Conclusion

Marshmallow Whip Cheesecake HEAVEN is a delightful dessert that is both easy to make and sure to impress. With its creamy texture and light sweetness, it’s a perfect ending to any meal. Whether you’re serving it at a special event or simply treating yourself, this cheesecake is guaranteed to be a crowd-pleaser. Enjoy every delicious bite!

Print