Marshmallow Whip Cheesecake

Instructions

1. Prepare the Crust

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until crumbly.
2. Press firmly into a 9-inch springform pan. Chill for 20-30 minutes.

2. Make the Cheesecake Filling

1. Beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
2. Fold in marshmallow fluff.
3. Gently fold in whipped cream until light and airy.

3. Assemble the Cheesecake

1. Spread filling over the chilled crust.
2. Refrigerate for at least 4 hours, or preferably overnight.

4. Add Toppings and Serve

1. Garnish with your favorite toppings before serving.
2. Slice and enjoy!

Pro Tips

• Ensure cream cheese is softened to prevent lumps.
• Chilling for at least 4 hours (overnight is best) ensures a firm texture.
• Use the bottom of a measuring cup to press the crust evenly.

Variations

• Chocolate Marshmallow: Add 1/4 cup cocoa powder to the filling.
• S’mores: Add mini chocolate chips to the filling and top with graham cracker pieces and toasted marshmallows.
• Berry Swirl: Add a layer of berry puree or jam on top of the filling before chilling.

Storage

• Refrigerator: Store covered for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator.

FAQs

1. Can I use store-bought whipped topping?

Yes, Cool Whip is a suitable substitute.

2. Can I make this gluten-free?

Yes, use gluten-free graham crackers.

3. How do I toast mini marshmallows?

Broil on a baking sheet for 1-2 minutes, watching carefully.

Conclusion

This dreamy marshmallow whip cheesecake is as easy to make as it is delicious! The perfect combination of creamy cheesecake, sweet marshmallow fluff, and a buttery graham cracker crust makes this a dessert you’ll want to make again and again. Enjoy!