Introduction:
Indulge in a dessert that’s as whimsical as it is delicious. This Marshmallow Whip Cheesecake marries a rich, tangy cream cheese filling with a light, airy marshmallow whip topping for a truly unforgettable treat. Perfect for celebrations or a special weekend indulgence, it’s a modern twist on a classic favorite that will have everyone asking for seconds!
⏱ Prep Time: 30 minutes
🍳 Cook Time: 45 minutes
❄️ Chill Time: 4 hours (or overnight)
⏲ Total Time: Approximately 6 hours
🍽 Servings: 12 slices
🔥 Calories per Serving: ~450 kcal (approx.)
🍰 Ingredients
For the Crust:
- 🥣 1 1/2 cups graham cracker crumbs
- 🍬 2 tbsp granulated sugar
- 🧈 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 🧀 32 oz cream cheese, softened
- 🍬 1 cup granulated sugar
- 🥚 3 large eggs, at room temperature
- 🍶 1/2 cup sour cream
- 🥛 1/4 cup heavy cream
- 🍦 2 tsp vanilla extract
- 🌾 2 tbsp all-purpose flour (optional, for stability)
For the Marshmallow Whip Topping:
- ☁️ 1 cup marshmallow fluff
- 🥛 1/2 cup heavy cream
- 🍦 1 tsp vanilla extract
📝 Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes until set and lightly golden. Remove from the oven and let cool slightly.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream, heavy cream, vanilla extract, and flour (if using) until just combined.
- Pour the filling over the pre-baked crust, smoothing the top with a spatula.
- Bake the Cheesecake:
- Bake in the preheated oven for 45 minutes, or until the edges are set and the center has a slight wobble.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
- Then, refrigerate for at least 4 hours (or overnight) until completely chilled and firm.
- Prepare the Marshmallow Whip Topping:
- In a medium bowl, combine the marshmallow fluff, heavy cream, and vanilla extract.
- Whip with a hand mixer on medium-high speed until the mixture becomes light and airy.
- Assemble and Serve:
- Once the cheesecake is well chilled, gently spread the marshmallow whip topping evenly over the top.
- Optionally, garnish with a few extra dollops of marshmallow fluff or a light dusting of powdered sugar.
- Slice and serve chilled for a dreamy, indulgent dessert!
🤩 Why You’ll Love This Marshmallow Whip Cheesecake:
- Heavenly Contrast: The creamy, tangy cheesecake pairs beautifully with the light, fluffy marshmallow topping.
- Nostalgic Twist: Reminiscent of your favorite childhood treats, yet elevated into an elegant dessert.
- Make-Ahead Magic: Prepare it in advance and let the flavors meld overnight for even better taste.
- Show-Stopping Dessert: A visually stunning and delicious treat that’s perfect for special occasions.
💡 Tips:
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and dairy are at room temperature for a smooth, lump-free batter.
- Avoid Overmixing: Mix the filling just until combined to maintain a tender, velvety texture.
- Chill Thoroughly: For the best texture and flavor, let the cheesecake chill overnight.
- Customize: Try swirling in a bit of lemon zest into the cheesecake filling for a citrusy brightness that complements the marshmallow topping.
- Serving Suggestion: Serve with fresh berries or a drizzle of raspberry sauce for a colorful, tangy contrast.
Enjoy your Marshmallow Whip Cheesecake—a dreamy, delightful treat that combines classic comfort with a light, modern twist!