INGREDIENTS:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
16 oz (450g) cream cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 1/2 cups marshmallow fluff
1 cup heavy cream, whipped
For the marshmallow topping:
1 cup marshmallow fluff
1 cup heavy cream, whipped
Mini marshmallows or crushed graham crackers (optional, for garnish)
DIRECTIONS:
Prepare the crust:
In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles damp sand. Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract and marshmallow fluff, blending until well combined. Gently fold in the whipped heavy cream to maintain a light texture. Pour the filling over the prepared crust and spread evenly with a spatula. Refrigerate for at least 4 hours, or until the filling is fully set.
Prepare the marshmallow topping:
In a separate bowl, combine the marshmallow fluff and whipped heavy cream. Gently fold together until light and fluffy. Once the cheesecake has set, spread the topping evenly over the cheesecake.
Garnish and serve:
For an extra decorative touch, sprinkle mini marshmallows or crushed graham crackers on top. Chill the cheesecake for an additional 1-2 hours to allow the topping to firm up. Slice and serve chilled for a luxurious treat.
Prep Time: 20 minutes | Chilling Time: 6 hours | Total Time: 6 hours 20 minutes
Kcal: 320 per slice | Servings: 10-12 slices
Two Tips for Success:
For best whipping results, ensure the heavy cream is very cold and use a chilled bowl to create a stable, fluffy texture.
Store leftovers in the refrigerator for up to 4 days or freeze the cheesecake for longer storage—thaw in the fridge before serving.
