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.

Ingredients:

Optional Ingredient Substitutions:

• 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.