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Marshmallow Whip Cheesecake Heaven

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A delightful cheesecake topped with a silky marshmallow whip, offering a light and airy texture that contrasts perfectly with the creamy richness beneath.

Ingredients

Scale
  • 8 oz Cream Cheese, softened
  • 14 oz Sweetened Condensed Milk
  • 1 cup Marshmallow Cream
  • 1 ½ cups Graham Crackers, crushed
  • ½ cup Butter, melted
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Crush graham crackers finely and mix them with melted butter in a bowl.
  3. Press this mixture firmly into the bottom of your springform pan to define the crust structure.
  4. Bake for about 10 minutes or until golden brown, then let it cool.
  5. Beat the softened cream cheese until smooth and creamy in a large mixing bowl with an electric mixer.
  6. Blend in the sweetened condensed milk slowly, scraping down the bowl until thoroughly combined.
  7. Stir in the vanilla extract for flavor.
  8. Pour the creamy mixture over the cooled graham cracker crust and smooth the top with a spatula.
  9. Refrigerate for at least four hours, preferably overnight.
  10. Mix the marshmallow cream in a separate bowl with a splash of milk.
  11. Whip until light and fluffy.
  12. Spoon the marshmallow whip over the cheesecake and chill for an additional hour.
  13. Unlock the sides of the springform pan, slice your cheesecake, and serve.

Notes

The cheesecake tastes better the next day after making it. Allow it to rest in the fridge for flavors to mingle.

Nutrition

Keywords: cheesecake, marshmallow, dessert, creamy, easy dessert, sweet

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