Ingredients
Scale
Crust
- 1 ½ cups crushed graham crackers (or preferred cookie base)
- ⅓ cup melted butter
- 2 tablespoons granulated sugar
Filling
- 16 oz cream cheese, softened
- 7 oz marshmallow whip
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to soft peaks
Optional Toppings
- Fresh berries
- Fruit compote
- Shaved chocolate
- Caramel drizzle
Instructions
- Prepare the crust: Crush graham crackers or cookies into fine crumbs. Mix with melted butter and sugar until combined. Press evenly into the bottom of a 9-inch springform pan. Chill for 10 minutes.
- Prepare the filling: Beat softened cream cheese until smooth. Gently fold in marshmallow whip and vanilla extract. In a separate bowl, whip heavy cream to soft peaks, then fold into the cream cheese mixture carefully to maintain fluffiness.
- Assemble the cheesecake: Spread the filling evenly over the chilled crust. Tap the pan gently to remove air bubbles. Cover and refrigerate for at least 4 hours, ideally overnight.
- Add toppings: Before serving, add fresh berries, fruit compote, chocolate shavings, or caramel drizzle if desired.
Notes
Ensure cream cheese is softened to avoid lumps.
Fold whipped cream gently to maintain an airy texture.
Chilling overnight enhances flavor and firmness.
Optional toppings add flavor variety and visual appeal.
- Prep Time: 20