Marshmallow Whip Cheesecake Heaven (Print Version)
# Ingredients:
→ Crust
01 -
200 g graham cracker crumbs
02 -
113 g unsalted butter, melted
03 -
50 g granulated sugar
→ Cheesecake Filling
04 -
225 g cream cheese, softened
05 -
240 g marshmallow fluff
06 -
1 teaspoon vanilla extract
07 -
240 ml heavy whipping cream
08 -
30 g powdered sugar
→ Toppings (optional)
09 -
Whipped cream
10 -
Mini marshmallows
11 -
Shaved chocolate
12 -
Fresh fruit
# Instructions:
01 -
In a medium bowl, thoroughly mix graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
02 -
Firmly press the crumb mixture into the base of a 23 cm springform pan or pie dish, forming an even layer. Refrigerate the crust while you prepare the filling.
03 -
In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the marshmallow fluff and vanilla extract, continuing to beat until well combined.
04 -
In a separate bowl, whip the heavy whipping cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring a smooth and airy consistency.
05 -
Spoon the filling over the prepared crust, spreading evenly with a spatula to achieve a smooth surface.
06 -
Refrigerate the assembled dessert for at least 4 hours or overnight to allow it to set completely.
07 -
Before serving, garnish with whipped cream, mini marshmallows, shaved chocolate, or fresh fruit as desired. Slice and serve chilled.
# Notes:
01 -
For clean slices, dip the knife in hot water and wipe between cuts.
02 -
Store any leftovers in the refrigerator for up to three days.
03 -
The dessert can be frozen without toppings for up to one month; thaw in the refrigerator before serving.
04 -
Try using crushed chocolate cookies for the base or folding in candy pieces for added flavour and texture.