Instructions
1. Prepare the Crust
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until crumbly.
- Press mixture into the bottom of a 9-inch springform pan. Chill for 20-30 minutes.
2. Make the Cheesecake Filling
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in marshmallow fluff until combined.
- Gently fold in whipped cream until light and airy.
3. Assemble the Cheesecake
- Spread filling over the chilled crust.
- Refrigerate for at least 4 hours, or overnight.
4. Add Toppings and Serve
- Garnish with your favorite toppings before serving.
- Slice and enjoy!
Pro Tips
- Ensure cream cheese is softened to prevent lumps.
- Chill thoroughly for a firmer texture.
- Use the bottom of a measuring cup for an even crust.
Variations
- Chocolate: Add 1/4 cup cocoa powder to the filling.
- S’mores: Mix in mini chocolate chips, top with graham cracker pieces and toasted marshmallows.
- Berry Swirl: Add a layer of berry puree or jam.
Storage
- Refrigerator: Up to 5 days.
- Freezer: Up to 1 month. Thaw in the refrigerator.
FAQs
Q: Can I use store-bought whipped topping?
A: Yes, Cool Whip works well.
Q: Can I make this gluten-free?
A: Yes, use gluten-free graham crackers.
Q: How do I toast mini marshmallows?
A: Broil on a baking sheet for 1-2 minutes, watching carefully.
Conclusion
This marshmallow whip cheesecake is a dreamy, easy-to-make dessert. The creamy cheesecake, sweet marshmallow, and buttery crust are a perfect combination. Enjoy!
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