Description
Fluffy, creamy, and irresistibly sweet—this Marshmallow Whip Cheesecake takes classic cheesecake to the next level! The airy texture of marshmallow whip perfectly complements the smooth, tangy cream cheese filling, creating a dreamy dessert that’s sure to impress. Perfect for any occasion, this no-fuss treat is a guaranteed crowd-pleaser!
Ingredients
Scale
- Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup marshmallow whip
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a springform pan. Chill in the fridge for 20 minutes.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add marshmallow whip, powdered sugar, and vanilla extract, and mix until creamy.
- Fold in the whipped cream: Gently fold in the whipped heavy cream until the mixture is light and fluffy.
- Assemble: Pour the filling over the chilled crust and spread evenly.
- Chill: Refrigerate for at least 4 hours, or overnight, to set.
- Serve: Garnish with whipped cream, fresh berries, or a drizzle of chocolate sauce before serving.