Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- 1 cup marshmallow fluff
- 1 cup heavy whipping cream
- For the Topping:
- 1 cup mini marshmallows
- ½ cup melted chocolate chips (optional)
Instructions
- Preheat the oven to 350°F. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then cool completely.
- In a large bowl, beat the softened cream cheese with sugar until smooth. Add vanilla extract and marshmallow fluff, mixing until well combined.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the cooled crust and spread evenly. Refrigerate for at least 4 hours or overnight.
- Top the set cheesecake with mini marshmallows and drizzle melted chocolate (if using) before serving.
Notes
- Ensure your cream cheese is fully softened for a smoother filling.
- For a firmer texture, refrigerate the cheesecake overnight.
- Feel free to get creative with toppings like fresh fruit, caramel drizzle, or crushed candy.
- You can freeze the cheesecake for up to 3 months, wrapped in plastic wrap and aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American