Marshmallow Whip Cheesecake 
Ingredients
For the crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the cheesecake filling:
8 ounces cream cheese
1 cup marshmallow fluff or marshmallow creme
1 teaspoon vanilla extract
1 cup heavy whipping cream, very cold
¼ cup powdered sugar
Optional toppings:
Whipped cream
Mini marshmallows
Shaved chocolate or crumbled graham crackers
Instructions
Make the crust
Combine the crust ingredients – In a medium bowl, mix the 2 cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Stir with a fork or a rubber spatula until all crumbs are evenly moistened and the mixture resembles wet sand.
Press the crust into the pan – Transfer the crumb mixture to a 9‑inch springform pan (or a 9‑inch pie dish). Press the crumbs firmly and evenly into the bottom of the pan. Use the flat bottom of a measuring cup or a drinking glass to compress the crust tightly. A compact crust will hold together better when you slice the cheesecake.
Chill the crust – Place the pan in the refrigerator while you prepare the filling. Chilling for at least 15 minutes helps the butter firm up so the crust does not crumble when you spread the filling.
Make the cheesecake filling
Beat the cream cheese until smooth – In a large mixing bowl, place the 8 ounces of softened cream cheese. Using an electric hand mixer or a stand mixer with the paddle attachment, beat on medium speed for 1 to 2 minutes. Stop and scrape down the sides of the bowl once with a rubber spatula. The cream cheese should be completely smooth, with no lumps remaining.
Add the marshmallow fluff and vanilla – Add the 1 cup of marshmallow fluff and the 1 teaspoon of vanilla extract to the bowl. Beat on medium speed for about 30 seconds until the mixture is uniform and creamy. Scrape the bowl again to ensure the fluff is fully incorporated.
Whip the heavy cream separately – In a separate, clean mixing bowl, pour the 1 cup of very cold heavy whipping cream. Add the ¼ cup of powdered sugar. Using clean beaters or a whisk attachment, whip on medium‑high speed. Whip for about 1 to 2 minutes, watching carefully. Stop when the cream holds stiff peaks: when you lift the beaters straight up, the cream forms a point that does not flop over. Do not over‑whip, or the cream will turn grainy and then into butter.
Fold the whipped cream into the cream cheese mixture – Transfer all of the whipped cream into the bowl with the cream cheese mixture. Use a large rubber spatula to fold gently. To fold, cut down through the center of the mixture, scrape along the bottom of the bowl, and bring the spatula up and over the top. Rotate the bowl a quarter turn and repeat. Continue until no white streaks of whipped cream remain and the filling is light, fluffy, and uniform in color. Do not stir or mix vigorously, or you will deflate the air.
Assemble and chill the cheesecake
Spread the filling over the crust – Remove the pan with the chilled crust from the refrigerator. Spoon the marshmallow cream cheese filling onto the crust. Spread it evenly from edge to edge using an offset spatula or the back of a large spoon. Smooth the top as much as possible.
Chill until completely set – Place the cheesecake in the refrigerator, uncovered, for at least 4 hours. For the cleanest slices and the best texture, chill overnight (8 to 12 hours). Do not skip this chilling time—the filling will be too soft to slice if not fully set.
Add toppings and serve
Remove the cheesecake from the pan – If you used a springform pan, run a thin knife around the inside edge of the pan, then release the outer ring. If you used a pie dish, serve directly from the dish.
Add optional toppings just before serving – Only add whipped cream, mini marshmallows, shaved chocolate, or crumbled graham crackers right before you serve the cheesecake. If you add them earlier, the toppings may become soggy or the colors may bleed.
Slice and serve cold – Use a sharp knife to slice the cheesecake. For clean cuts, dip the knife in warm water and wipe it dry between each slice. Let the cheesecake sit at room temperature for 10 to 15 minutes before serving if you prefer a slightly softer texture. Return any leftovers to the refrigerator immediately.
Marshmallow Whip Cheesecake
