Marshmallow Cream Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
126 g graham cracker crumbs (about 10-12 crushed graham cracker sheets)
02 -
113 g unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Cheesecake
04 -
16 ounces cream cheese, softened (2 packages of 8 ounces each)
05 -
125 g confectioners' sugar
06 -
144 g marshmallow fluff
07 -
1 teaspoon vanilla extract
08 -
238 g heavy whipping cream
→ Toppings
09 -
Marshmallow whipped cream (as per recipe)
10 -
Mini marshmallows, for garnish
11 -
Crushed graham crackers, for garnish
# Instructions:
01 -
Mix graham cracker crumbs, melted butter, and granulated sugar in a small bowl until every crumb is coated evenly with butter. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to create an even layer. Set aside.
02 -
In a large mixing bowl, beat the cream cheese and confectioners' sugar together using a hand mixer until smooth. Add marshmallow fluff and vanilla extract, and mix until fully combined.
03 -
In a separate mixing bowl, whip the heavy cream starting on low speed and gradually increasing to high speed. Whip until the cream thickens and forms stiff peaks. Monitor closely as this process happens quickly.
04 -
Gently fold the whipped heavy cream into the cream cheese mixture until incorporated. Pour the combined filling over the prepared crust, smoothing the top with a spatula. Chill the cheesecake in the refrigerator for at least 4 hours, or until fully set.
05 -
Spread a layer of marshmallow whipped cream over the chilled cheesecake. Garnish with mini marshmallows and crushed graham crackers before serving.