Fluffy Marshmallow Cheesecake (Print Version)
# Ingredients:
→ Base
01 -
113 g unsalted butter, melted
02 -
126 g crushed graham crackers (around 10-12 sheets)
03 -
2 tablespoons white sugar
→ Filling
04 -
2 blocks (8 ounces each) softened cream cheese
05 -
144 g marshmallow spread
06 -
1 teaspoon vanilla essence
07 -
125 g powdered sugar
08 -
238 g heavy cream for whipping
→ Final Touches
09 -
Whipped marshmallow cream (use prepared mixture)
10 -
Small marshmallows, as decoration
11 -
Crumbs from crushed graham crackers, for decoration
# Instructions:
01 -
Combine graham crackers, sugar, and melted butter in a bowl. Mix until everything's evenly coated. Press the mixture firmly into the bottom and edges of a 9-inch pie pan. Use a flat-bottomed glass to smooth it out evenly. Put it aside for now.
02 -
Using a hand mixer, beat the powdered sugar and softened cream cheese in a large bowl until smooth. Add vanilla and marshmallow spread, mixing until it looks fluffy and combined.
03 -
Pour the heavy cream into a new bowl and start beating at a slow speed. As it thickens, turn up the speed to high. Stop when stiff peaks form, and don’t overdo it.
04 -
Carefully fold the whipped cream into the cream cheese mixture until it’s all mixed together. Pour this onto the crust. Smooth the top with a spatula and refrigerate for at least 4 hours until it firms up.
05 -
Once chilled, spread the top with marshmallow whipped cream. Sprinkle bits of mini marshmallows and graham cracker crumbs on top. Serve and enjoy!