Description
Indulge in this light and fluffy Marshmallow Whip Cheesecake, featuring a graham cracker crust and a dreamy marshmallow-infused filling that is perfect for any sweet tooth!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 jar marshmallow fluff (7 oz)
- 1 cup heavy cream, whipped
Instructions
- Preheat oven to 350°F (175°C). Combine the graham cracker crumbs and melted butter, then press into a springform pan to form the crust. Bake for 8 minutes and allow to cool.
- In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fold in marshmallow fluff until fully incorporated.
- Gently fold in the whipped cream, being careful not to deflate the mixture.
- Pour the marshmallow cheesecake filling onto the prepared crust and smooth the top with a spatula.
- Chill in the refrigerator for at least 4 hours or overnight for the cheesecake to set.
- Garnish with extra whipped cream and mini marshmallows for an added touch of sweetness.
Notes
For an extra layer of flavor, consider adding chocolate chips or a fruit topping. Make sure to let the cheesecake set completely for the best texture.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
