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Marshmallow Whip Cheesecake

Marshmallow Whip Cheesecake
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Marshmallow Whip Cheesecake is a light yet indulgent dessert that combines fluffy marshmallow fluff with creamy smooth cheesecake atop a crunchy graham cracker crust. Quick to prepare and made from simple ingredients, it offers a melt-in-your-mouth texture perfect for celebrations or casual gatherings. This versatile dessert can be customized with toppings and dietary adjustments, making it an irresistible treat for all occasions.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 1 tablespoon sugar

Filling

  • 16 oz (450 g) cream cheese, softened
  • 1 cup marshmallow fluff
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Start by crushing your graham crackers finely and mixing them with melted butter and a pinch of sugar. Press this mixture firmly into the base of your springform pan to create an even, sturdy crust. Chill it while you prepare the filling to help it set perfectly.
  2. Whip the Cream Cheese: In a large bowl, beat softened cream cheese until smooth and creamy. This step ensures a lump-free base for your luscious filling. Add sugar gradually and continue to blend until silkiness is achieved.
  3. Fold in Marshmallow Fluff: Carefully fold in the marshmallow fluff to maintain its airy texture. This is the magic ingredient that gives the cheesecake its signature lightness and subtle sweetness.
  4. Whip Heavy Cream with Vanilla: In a separate bowl, whip the heavy cream until soft peaks form, then add vanilla extract. Gently fold this whipped cream into the cream cheese and marshmallow mixture, preserving the fluffy consistency.
  5. Assemble and Chill: Pour the creamy mixture over the chilled crust and smooth out the surface. Refrigerate the cheesecake for at least 4 hours, or overnight, to let it firm up and meld the flavors beautifully.

Notes

  • Chill bowls and utensils before whipping to achieve the perfect cream texture faster.
  • Use room temperature cream cheese for a smooth, lump-free base.
  • Fold marshmallow fluff and whipped cream gently to keep air bubbles intact for fluffiness.
  • Allow sufficient chilling time (4 hours minimum, preferably overnight) for proper firmness.
  • Press the crust firmly to prevent crumbling when slicing.

Nutrition

Keywords: Marshmallow Whip Cheesecake, no bake cheesecake, marshmallow dessert, creamy cheesecake, light dessert, gluten-free cheesecake

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