Ingredients
Scale
- 200 g graham crackers or digestive biscuits, crushed
- 100 g unsalted butter, melted
- 400 g cream cheese, softened
- 150 g powdered sugar
- 250 ml heavy cream
- 200 g marshmallows
- 1 tsp vanilla extract
- Optional toppings: fresh berries, chocolate shavings, or fruit compote
Instructions
- Crust Preparation – Combine crushed graham crackers with melted butter in a bowl. Mix until all crumbs are coated.
- Press Crust – Firmly press the mixture into the bottom of a 9-inch springform pan. Smooth the top and refrigerate while preparing the filling.
- Cream Cheese Base – Beat softened cream cheese with powdered sugar until smooth.
- Add Flavor – Mix in vanilla extract briefly.
- Whip Cream – In a separate bowl, whip heavy cream until soft peaks form.
- Combine Mixtures – Gently fold whipped cream into the cream cheese mixture, keeping the mixture airy.
- Melt Marshmallows – Melt marshmallows over low heat in a small saucepan, stirring constantly. Allow to cool slightly.
- Add Marshmallows – Fold melted marshmallows into the cream cheese and whipped cream mixture.
- Assemble Cheesecake – Pour filling over the chilled crust, smooth the surface, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Add Toppings – Decorate with fresh berries, chocolate shavings, or fruit compote just before serving.
Notes
Use pre-crushed biscuits to save time.
Individual servings in ramekins work well.
Customize with fruit puree, chocolate chips, or citrus zest.
- Prep Time: 25
- Cook Time: No baking required