Description
This Marshmallow Whip Cheesecake is a light and airy dessert, perfect for any occasion. The creamy cheesecake filling is topped with a fluffy marshmallow whip, creating a delightful combination of textures and flavors.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- For the Cheesecake Filling:
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- For the Marshmallow Whip:
- 1 cup heavy cream
- 1/2 cup marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and beat until combined. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust. Refrigerate for at least 4 hours, or preferably overnight, until set.
- Make the Marshmallow Whip: In a bowl, beat heavy cream until stiff peaks form. Gently fold in marshmallow fluff and vanilla extract.
- Serve: Spread the marshmallow whip over the chilled cheesecake. Serve immediately or chill for later.
Notes
- For a richer crust, use a combination of graham crackers and crushed vanilla wafers.
- You can add a layer of fresh fruit on top of the cheesecake filling before adding the marshmallow whip.
- Store leftovers covered in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Protein: 5g