Description
Creamy marshmallow whip cheesecake heaven blends silky smoothness with pillowy marshmallow clouds, creating a dreamy dessert that melts on your palate. Sweet memories dance through each heavenly bite, inviting pure indulgence.
Ingredients
Scale
Main Ingredients:
- 8 ounces (225 grams) cream cheese, softened
- 1 cup (240 grams) marshmallow fluff or cream
- 1 cup (240 milliliters) heavy whipping cream
Crust Ingredients:
- 2 cups (200 grams) graham cracker crumbs
- ½ cup (113 grams) unsalted butter, melted
- ¼ cup (50 grams) granulated sugar
Additional Ingredients:
- 1 teaspoon vanilla extract
- ¼ cup (30 grams) powdered sugar
- Whipped cream
- Mini marshmallows
- Shaved chocolate or fruit
Instructions
- Transform the graham cracker foundation by pulverizing the crackers into fine crumbs, blending seamlessly with melted butter and granulated sugar until the mixture resembles damp sand.
- Gently compress the crumb mixture into the base of a springform pan, creating an even, compact layer that will serve as the dessert’s sturdy foundation.
- Thermal-activate the crust in a preheated oven, allowing it to solidify and develop a golden, crisp texture for approximately 10 minutes.
- Set the baked crust aside to cool completely, ensuring a stable platform for the luscious filling.
- Utilize an electric mixer to whip softened cream cheese until it achieves a velvety, lump-free consistency, creating a smooth canvas for subsequent ingredients.
- Gradually incorporate powdered sugar, blending until the mixture becomes light and airy with a pillowy texture.
- Introduce marshmallow fluff and vanilla extract, stirring until the ingredients meld into a harmonious, fragrant mixture.
- In a separate vessel, vigorously whip heavy cream until it forms stiff, cloud-like peaks that hold their shape effortlessly.
- Delicately fold the whipped cream into the cream cheese base, maintaining the mixture’s ethereal lightness through gentle, deliberate motions.
- Lavishly spread the marshmallow cream cheese filling across the cooled crust, using a spatula to create a perfectly smooth surface.
- Refrigerate the assembled dessert for a minimum of three hours, allowing the filling to set and develop its characteristic silky texture.
- Carefully release the cheesecake from the springform pan, preparing it for the final decorative flourish.
- Embellish the chilled masterpiece with a scattering of miniature marshmallows, a billowing dollop of fresh whipped cream, and a sprinkle of crumbled graham crackers or delicate chocolate shavings for an exquisite visual and textural contrast.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing to achieve a silky cheesecake texture.
- Use parchment paper on pan bottom for easy removal and clean slicing of the cheesecake.
- Fold whipped cream gently to maintain its airy volume, preventing the filling from becoming dense and heavy.
- For a gluten-free version, swap graham cracker crumbs with ground almond or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 470
- Sugar: 29 g
- Sodium: 210 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 90 mg