This no-bake treat is dangerously good -sweet, smooth, and gone in minutes!

This Marshmallow Whip Cheesecake Heaven recipe delivers a creamy, sweet, and utterly delightful dessert. The combination of a classic graham cracker crust, a rich cream cheese filling, and a fluffy marshmallow topping creates a heavenly treat. It’s perfect for special occasions or simply indulging in a decadent dessert. The recipe also offers helpful substitution options for those with dietary restrictions, allowing more people to enjoy this delicious creation.

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Ingredients:

Ingredient Quantity
Graham cracker crumbs 1 1/2 cups
Melted butter 1/4 cup
Cream cheese, softened 3 packages (8 oz each)
Granulated sugar 1 cup
Vanilla extract 1 teaspoon
Eggs 3
Marshmallow fluff 1 cup

Optional Ingredient Substitutions:

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  • Gluten-Free: Use gluten-free graham cracker crumbs.
  • Dairy-Free: Substitute cream cheese with dairy-free cream cheese alternative.
  • Vegan: Use a plant-based cream cheese and replace eggs with a suitable egg substitute.

Instructions:

  1. Prepare the Crust:
    • In a medium-sized bowl, combine the graham cracker crumbs and melted butter.
    • Mix until the crumbs are evenly coated with butter.
    • Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer.
    • Set aside.
  2. Make the Filling:
    • In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
    • Add the eggs, one at a time, beating well after each addition.
    • Continue to mix until the batter is velvety and well combined.
    • Pour the cream cheese mixture over the prepared crust in the springform pan.
  3. Bake the Cheesecake:
    • Bake in a preheated oven at 325°F (160°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
    • Remove the cheesecake from the oven and let it cool to room temperature.
  4. Add the Marshmallow Topping:
    • Once cooled, spread the marshmallow fluff evenly over the top of the cheesecake.
  5. Chill and Serve:
    • Place the cheesecake in the refrigerator and chill for at least 4 hours, or preferably overnight.
    • When ready to serve, carefully remove the sides of the springform pan and slice the cheesecake into portions.

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