Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ 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 for garnish (optional)
Instructions:
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs and sugar together.
Stir in the melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
Refrigerate while preparing the filling.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add the vanilla extract and marshmallow fluff, mixing until fully combined.
Gently fold in the whipped heavy cream, ensuring a light and airy consistency.
Pour the filling over the chilled crust, smoothing the top with a spatula.
Refrigerate for at least 4 hours, or until fully set.
Prepare the Marshmallow Topping:
In a separate bowl, fold together the marshmallow fluff and whipped heavy cream until well blended and fluffy.
Once the cheesecake has set, spread this topping evenly over the surface.
Garnish & Serve:
Sprinkle with mini marshmallows or crushed graham crackers for an extra decorative touch.
Chill for an additional 1-2 hours before serving for the best texture.
Helpful Tips:
✔️ Perfectly Whipped Cream: Ensure the heavy cream is very cold before whipping, and use a chilled bowl to achieve a fluffy and stable texture.
✔️ Storage: Keep the cheesecake in the refrigerator for up to 4 days. For longer storage, freeze it and thaw in the fridge before serving.
Prep Time: 20 min | Chill Time: 6 hrs | Total Time: 6 hrs 20 min | Servings: 10-12 slices