Description
Marshmallow Whip Cheesecake Heaven blends airy sweetness with creamy richness in every bite. Light yet indulgent, it’s a dessert that feels both playful and elegant.
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter
Main Filling:
- 24 oz cream cheese
- 16 oz marshmallow fluff
- 1 cup heavy whipping cream
Supporting Ingredients:
- 1 cup powdered sugar
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 gelatin packets
- ¼ cup cold water
Instructions
- Melt ½ cup unsalted butter in a microwave-safe bowl for 30 seconds until completely liquid.
- Combine 2 cups graham cracker crumbs with melted butter, mixing until the texture resembles wet sand.
- Pack the crumb mixture firmly into the bottom of a 9-inch springform pan, creating a compact, even layer.
- Chill the crust in the refrigerator for 15 minutes to solidify.
- Sprinkle 2 gelatin packets over ¼ cup cold water, letting it sit for 5 minutes to bloom.
- Whip 24 oz cream cheese in a large mixing bowl until ultra-smooth and creamy.
- Incorporate 1 cup powdered sugar and 2 tsp vanilla extract into the cream cheese, blending until perfectly combined.
- Tenderly fold 16 oz marshmallow fluff into the cream cheese mixture until evenly distributed.
- Microwave the bloomed gelatin for 10 seconds, stirring until completely liquefied.
- Quickly pour warm gelatin into the cream cheese mixture, stirring to prevent any lumps.
- Whisk 1 cup heavy whipping cream until stiff, dramatic peaks form.
- Gently fold whipped cream into the marshmallow cream cheese mixture in three careful batches.
- Transfer the filling over the chilled graham cracker crust, smoothing the surface with a spatula.
- Refrigerate the cheesecake for 6-8 hours or overnight until completely set and firm.
- Carefully release the springform pan sides and slice with a clean, warm knife before serving.
Notes
- Graham cracker crust needs firm pressing to create a solid base that won’t crumble when serving.
- Gelatin must be completely dissolved without lumps for a smooth, creamy texture throughout the cheesecake.
- Folding whipped cream gently prevents deflating the airy mixture, maintaining the light and fluffy consistency.
- Chilling for the full 6 hours ensures the cheesecake sets properly and develops a perfect sliceable structure.
- Prep Time: 30 minutes
- Cook Time: 10 seconds
- Category: Cheesecakes
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 462
- Sugar: 35 g
- Sodium: 340 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg