Ingredients
For the Crust:
– 1 ½ cups graham cracker crumbs
– ¼ cup granulated sugar
– ½ cup unsalted butter, melted
For the Cheesecake Filling:
– 16 oz cream cheese, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 1 ½ cups marshmallow fluff
– 1 cup heavy cream, whipped
For the Topping:
– 1 cup marshmallow fluff
– 1 cup heavy cream, whipped
Optional Garnish:
– Mini marshmallows
– Crushed graham crackers
Instructions
1. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Place in the refrigerator to chill while preparing the filling.
2. In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fully incorporated.
3. Fold in the marshmallow fluff gently to combine.
4. Whip the heavy cream until stiff peaks form, then fold it into the cheesecake mixture for a light, airy texture.
5. Spread the filling evenly over the prepared crust.
6. Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the marshmallow fluff to create a fluffy topping.
7. Spread the topping evenly over the cheesecake layer.
8. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
9. Before serving, garnish with mini marshmallows or crushed graham crackers for added texture and visual appeal.
Enjoy!
