Description
A creamy and delightful marshmallow cheesecake that is perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup marshmallow fluff
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 pre-made graham cracker crust (9-inch)
- 1/4 cup mini chocolate chips (optional)
- 1/4 cup mini marshmallows (for topping)
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the marshmallow fluff, powdered sugar, and vanilla extract to the bowl. Mix until well combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream.
- If desired, fold in the mini chocolate chips for added flavor.
- Pour the cheesecake filling into the pre-made graham cracker crust, spreading it evenly.
- Refrigerate the cheesecake for at least 4 hours or until set. For best results, chill overnight.
- Before serving, top with mini marshmallows and additional chocolate chips if desired.
Notes
- For a chocolate version, add 1/4 cup of cocoa powder to the cream cheese mixture and mix well.
- To make it more festive, swirl in some fruit puree (like raspberry or strawberry) before chilling for a colorful twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg