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:
| 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:
- 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:
- 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.
- Make the Filling:
- 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.
- Add the Marshmallow Topping:
- Once cooled, spread the marshmallow fluff evenly over the top of the cheesecake.
- Chill and Serve: