Description
A creamy, dreamy cheesecake with a graham cracker crust and a delightful marshmallow fluff filling, topped with fresh berries or chocolate shavings!
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup heavy cream
- 1 cup marshmallow fluff
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- For Garnish (optional):
- Fresh berries or chocolate shavings
Instructions
- Preheat the Oven:
- Preheat the oven to 325°F (165°C).
- Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let cool completely.
- Prepare the Filling:
- 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.
- Whip the Cream:
- 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.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Serve:
- Garnish with fresh berries or chocolate shavings before serving.
Notes
- This cheesecake can be made a day in advance for even better flavor.
- For a chocolate twist, you can fold in mini chocolate chips into the filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes