Description
A light and fluffy cheesecake with a marshmallow whip topping.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 cups cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Gently fold in mini marshmallows.
- Pour the cheesecake mixture over the crust.
- Bake for 30 minutes. Let cool completely.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a stronger marshmallow flavor, use marshmallow fluff instead of mini marshmallows.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Marshmallow Whip Cheesecake