Description
A fluffy, creamy marshmallow whip cheesecake with a buttery graham cracker crust, topped with airy marshmallow fluff for a light, decadent dessert.
Ingredients
Units
Scale
- 16 ounces cream cheese, softened
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 1 cup sugar, divided
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and half of the sugar. Press into a springform pan to form the crust.
- Beat cream cheese, remaining sugar, eggs, and vanilla until smooth. Pour over crust and bake 45–50 minutes or until set.
- Cool completely. Fold heavy cream into marshmallow fluff and spread over cheesecake. Chill until firm.
- Slice with a warm knife and serve.
Notes
- Use room temperature cream cheese for a smooth filling.
- Chill thoroughly for clean slices.
- Gently fold marshmallow into cream to maintain fluffiness.
- Use a water bath if desired to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg