Marshmallow Whip Cheesecake
A creamy, dreamy no-bake cheesecake that combines rich flavors with a light, fluffy texture, enhanced by marshmallow fluff.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Can substitute with digestive biscuits if needed.
- 0.5 cups 1/2 cup unsalted butter, melted
For the cheesecake filling
- 2 cups 2 cups cream cheese, softened Make sure it is at room temperature for easy blending.
- 1 cups 1 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cups 1 cup marshmallow fluff
- 1 cups 1 cup heavy cream Plus more for topping.
For garnish
- Mini marshmallows or crushed graham cracker crumbs For topping the cheesecake.
Instructions
Preparation
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Fold in the marshmallow fluff until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
- Pour the cream cheese filling over the graham cracker crust and spread it evenly.
- Chill in the refrigerator for several hours until set.
Serving
- Before serving, whip additional heavy cream and top the cheesecake with it, garnishing with mini marshmallows or crushed graham cracker crumbs.
Notes
Store in the refrigerator in an airtight container. Will stay fresh for up to 5 days. Avoid freezing.