Description
A comforting, creamy dessert that combines classic cheesecake with the airy essence of marshmallow fluff, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz marshmallow whip
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture into the bottom of a 9-inch springform pan to form your crust.
- Beat the cream cheese in another bowl until smooth and creamy. Gradually mix in the powdered sugar and vanilla extract.
- Fold in the marshmallow whip gently until everything is well combined.
- Whip the heavy cream in a separate bowl until stiff peaks form, then fold into the cream cheese mixture for added fluffiness.
- Pour the filling over the crust in the springform pan, smoothing the top with a spatula.
- Refrigerate for at least 240 minutes, or until your cheesecake is perfectly set.
- Serve chilled and enjoy!
Notes
For a richer flavor, this cheesecake tastes even better a day after making it. Use a hot knife for clean slices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg