Marshmallow Whip Cheesecake Heaven

Instructions

1. 1. Prepare the Crust

      In a medium bowl, combine the graham cracker crumbs and granulated sugar, ensuring the sugar is evenly dispersed throughout the crumbs. Pour in the melted butter and mix thoroughly until the texture resembles wet sand and the crumbs look evenly coated. The mixture should clump slightly when pressed between your fingers, indicating enough moisture to hold together.

      Transfer the crust mixture to the bottom of a 9-inch springform pan. Use the flat bottom of a measuring cup or a clean glass to press the crumbs firmly and evenly into the base, creating a compact layer that won’t crumble once sliced. Refrigerate the crust while preparing the filling so it begins to firm up and better supports the creamy layers.

   2. Make the Cheesecake Filling

      In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is silky smooth with no visible lumps. Cream cheese should be fully softened before mixing to achieve a consistently creamy texture without overmixing.

      Add the vanilla extract followed by the marshmallow fluff, mixing until the ingredients fully blend into a thick, velvety base. The marshmallow fluff adds sweetness and gives the filling its characteristic marshmallow lift.

      Gently fold in the whipped heavy cream using a spatula. Folding, rather than stirring, helps maintain the airy structure. Continue folding just until no streaks of cream remain and the mixture appears uniformly light.

      Pour the filling into the prepared crust, smoothing the top with a spatula to create an even surface. Refrigerate for at least 4 hours, allowing the cheesecake to set fully so it can slice cleanly and hold its shape.

      Prepare the Marshmallow Topping