Instructions
1. Prepare the Crust
- Combine graham cracker crumbs, melted butter, and sugar. Mix until crumbly.
- Press firmly into a 9-inch springform pan. Chill for 20-30 minutes.
2. Make the Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in marshmallow fluff.
- Gently fold in whipped cream.
3. Assemble the Cheesecake
- Spread filling over the chilled crust.
- Refrigerate for at least 4 hours, or overnight.
4. Add Toppings and Serve
- Garnish with desired toppings.
- Slice and enjoy!
Pro Tips
- Soften cream cheese completely to avoid lumps.
- Chill thoroughly for a firmer texture.
- Use a measuring cup to press the crust evenly.
Variations
- Chocolate: Add 1/4 cup cocoa powder to the filling.
- S’mores: Add mini chocolate chips and top with graham crackers and toasted marshmallows.
- Berry Swirl: Add a layer of berry puree or jam.
Storage
- Refrigerator: Up to 5 days.
- Freezer: Up to 1 month. Thaw in the refrigerator.
FAQs
Can I use store-bought whipped topping? Yes, Cool Whip works well.
Can I make this gluten-free? Yes, use gluten-free graham crackers.
How do I toast mini marshmallows? Broil for 1-2 minutes, watching carefully.
Conclusion
This marshmallow whip cheesecake is a dreamy, fluffy delight! The combination of creamy cheesecake, sweet marshmallow fluff, and buttery graham cracker crust is irresistible. Enjoy!
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