Marshmallow Whip Cheesecake Heaven 
Ingredients
For the Crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Filling
16 ounces cream cheese, softened to room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups marshmallow fluff
1 cup heavy cream, whipped to stiff peaks
For the Topping
1 cup marshmallow fluff
1 cup heavy cream, whipped to stiff peaks
For Garnish (Optional)
Mini marshmallows or crushed graham crackers
Instructions
1. Prepare the crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
2. Make the filling base
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth, creamy, and free of lumps. Add the vanilla extract and 1½ cups of marshmallow fluff, beating until fully incorporated.
3. Fold in whipped cream
Gently fold the whipped heavy cream into the cream cheese mixture using a spatula, maintaining as much volume as possible. Mix until no streaks remain and the filling is uniform.
4. Assemble the first layer
Pour the filling over the chilled crust and spread evenly. Refrigerate for at least 4 hours, or until the filling is fully set.
5. Prepare the topping
In a separate bowl, combine 1 cup of marshmallow fluff with the second portion of whipped heavy cream. Stir gently until smooth and well blended.
6. Finish and chill
Spread the topping evenly over the set cheesecake layer. Garnish with mini marshmallows or crushed graham crackers if desired. Return to the refrigerator and chill for an additional 1 to 2 hours before serving.
Marshmallow Whip Cheesecake Heaven
