Marshmallow Whip Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - ½ cup melted unsalted butter
02 - 1½ cups crushed graham crackers
03 - ¼ cup white sugar

→ Filling

04 - 1 cup whipped heavy cream
05 - 1½ cups marshmallow spread
06 - 1 teaspoon vanilla essence
07 - 1 cup powdered sugar
08 - 16 oz softened cream cheese

→ Topping

09 - 1 cup whipped heavy cream
10 - 1 cup marshmallow spread
11 - Optional: mini marshmallows or crushed graham cracker crumbs for decorating

# Instructions:

01 - Mix the graham cracker crumbs with sugar and butter. Evenly press mixture into a 9-inch pan. Chill it.
02 - Whip cream cheese with powdered sugar until smooth. Stir in vanilla and marshmallow fluff. Gently mix in whipped cream.
03 - Layer the filling over the crust. Let it rest in the fridge for a minimum of 4 hours to set.
04 - Blend the extra marshmallow fluff with the whipped cream. Spread it over the firm cheesecake.
05 - Decorate with optional mini marshmallows or graham crumbs. Keep chilling for another couple of hours before eating.

# Notes:

01 - A chilled dessert where fluffy marshmallow spread adds a light texture to layers.

Back