Marshmallow Whip Cheesecake Heaven
This Marshmallow Whip Cheesecake is pure bliss in every bite! Light, fluffy, and oh-so-delicious, it’s the ultimate dessert for any occasion.
Ingredients:
– 1½ cups (150g) graham cracker crumbs
– 1 cup (240ml) heavy cream, whipped to stiff peaks
– 2 packages (16 oz/450g) cream cheese, softened
– ½ cup (115g) unsalted butter, melted
– ¼ cup (50g) granulated sugar
– 1 tsp vanilla extract
– 1½ cups (120g) marshmallow fluff
– 1 cup (80g) marshmallow fluff for topping
– ½ cup (120ml) heavy cream, whipped for topping
– Mini marshmallows or toasted graham crumbs for garnish
Instructions:
1. Start by preparing the crust. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
2. Press this crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Place the pan in the refrigerator to chill for 15 minutes while you prepare the filling.
3. In another bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
4. Mix in the vanilla extract and 1½ cups of marshmallow fluff until well combined.
5. Gently fold in the whipped heavy cream until no streaks remain, ensuring a light and airy texture.
6. Pour this cheesecake filling over the chilled crust, smoothing the top with a spatula.
7. For the topping, beat together 1 cup of marshmallow fluff and ½ cup of whipped heavy cream until combined. Spread this mixture evenly over the cheesecake layer.
8. Garnish the top with mini marshmallows or scattered toasted graham crumbs for a delightful crunch.
9. Cover the cheesecake and refrigerate it for at least 6 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set perfectly.
Nutritional Information: This cheesecake serves approximately 12 portions, with each portion containing about 350 calories, 22g fat, 28g carbohydrates, and 5g protein.
Time: Preparation time: 30 minutes | Chilling time: 6 hours (overnight recommended)
