Description
A delightful dessert recipe for Marshmallow Whip Cheesecake that combines creamy cheesecake with fluffy marshmallow.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
- 1 cup heavy whipping cream
- ½ teaspoon lemon juice
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake for 8-10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Fold in the marshmallow fluff until evenly incorporated.
- In another bowl, whip the heavy cream and lemon juice until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, you can top with additional marshmallow fluff or whipped cream if desired.
Notes
- For a chocolate twist, add ½ cup of cocoa powder to the cream cheese mixture.
- For a fruit variation, fold in 1 cup of chopped strawberries or blueberries into the filling before pouring it over the crust.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg