Ingredients:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1 tablespoon granulated sugar
– 2 (8 oz) packages cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– 1 ½ cups marshmallow fluff
– ½ cup mini marshmallows (for topping)
– Chocolate sauce (for drizzling)
– Fresh mint leaves (for garnish, optional)
Instructions:
1. Prepare the crust: In a medium bowl, combine 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 an even crust. Refrigerate for at least 30 minutes to set.
2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, continuing to mix until fully combined.
3. Add whipped cream and marshmallow fluff: In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Then, fold in the marshmallow fluff until well incorporated.
4. Assemble the cheesecake: Pour the cheesecake filling over the chilled graham cracker crust in the springform pan. Smooth the top with a spatula.
5. Chill and set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until fully set (preferably overnight for the best results).
6. Serve and garnish: Before serving, remove the cheesecake from the springform pan. Top with mini marshmallows, a drizzle of chocolate sauce, and fresh mint leaves if desired.
7. Enjoy your slice of heaven: Slice and serve chilled. Enjoy the fluffy, creamy goodness that is Marshmallow Whip Cheesecake HEAVEN!
Prep Time: 30 minutes | Total Time: 4.5 hours | Servings: 10-12
