Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ¼ cup unsalted butter, melted
- Pinch of salt
Cheesecake Filling:
- 2 cups cream cheese (softened)
- 1 cup heavy whipping cream
- 1 ½ cups marshmallow fluff (marshmallow creme)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice (optional, for a slight tang)
Topping (optional):
- Fresh berries or fruit (such as strawberries, blueberries, or raspberries)
- Extra marshmallow fluff for drizzling
- Shaved chocolate or chocolate chips
Instructions
Start by preheating your oven to 350°F (175°C). In a medium-sized mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix thoroughly until everything is well-coated and the crumbs are moist. Press this mixture firmly into the bottom of your 9-inch springform pan, ensuring it is evenly spread out. Bake in the preheated oven for 8-10 minutes until golden brown. Once done, remove from the oven and set aside to cool.
While the crust is cooling, use a hand mixer or stand mixer to beat the softened cream cheese in a separate bowl. Beat on medium speed for about 2 minutes until smooth and creamy. This is the base of your cheesecake filling, so it’s important that it’s free of lumps.
Next, add the marshmallow fluff (marshmallow creme) to the cream cheese and mix until well combined. This will provide that signature marshmallow sweetness and fluffiness. Continue to beat the mixture for another 2 minutes until light and smooth.
Gradually add the powdered sugar and vanilla extract, mixing on low speed until incorporated. Once combined, increase the mixer speed to medium and beat for another 1-2 minutes until the mixture is smooth and fluffy. You should see a slight increase in volume as the air incorporates into the mix.
In a separate bowl, whip the heavy cream on high speed until stiff peaks form. You can use the same mixer if you clean the beaters. Once whipped, gently fold the whipped cream into the cheesecake mixture using a rubber spatula. Be careful not to deflate the whipped cream; fold until just combined.
Once the crust has cooled, spoon the marshmallow cheesecake mixture on top of the crust. Spread it evenly with a spatula, smoothing the top. Place the cheesecake in the refrigerator and chill for at least 4 hours, but overnight is ideal for the best results. This will allow the cheesecake to set and firm up.
Once chilled, remove the cheesecake from the springform pan. Garnish with fresh berries, a drizzle of marshmallow fluff, or shaved chocolate if desired. Slice, serve, and enjoy this heavenly dessert!
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 10 minutes (for the crust)
- Category: Dessert
- Cuisine: Americans
Nutrition
- Calories: 300
- Sodium: 100mg
- Fat: 20g
- Protein: 4g
Keywords: Marshmallow Whip Cheesecake Heaven Recipe