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To create the perfect Fluffy Marshmallow Whip Cheesecake, it’s essential to understand the role each ingredient plays in achieving that sought-after balance of flavors and textures. Below, we break down the ingredients used in the crust, filling, and topping, highlighting their significance in this delightful dessert.

Marshmallow Whip Cheesecake

Indulge in the delightful Fluffy Marshmallow Whip Cheesecake, a luxurious dessert that combines creamy cheesecake with airy marshmallow fluff. This enchanting treat features a buttery graham cracker crust and a touch of vanilla, creating a perfect balance of flavors and textures. Whether for a celebration or a cozy night in, this cheesecake is sure to impress. Follow simple steps to make this fluffy masterpiece and enjoy a slice of nostalgia and sweetness in every bite.
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup powdered sugar

1 cup marshmallow fluff

1 teaspoon vanilla extract

1 cup heavy whipping cream

For the topping:

1 cup mini marshmallows

½ cup chocolate shavings or chocolate chips (optional)

Instructions
 

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Remove and let cool.

    Make the filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add the powdered sugar and continue to blend until well combined.

      Add the marshmallow fluff and vanilla extract; beat until the mixture is smooth and fluffy, about 2-3 minutes.

        Whip the cream: In a separate bowl, whip the heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream.

          Assemble the cheesecake: Pour the cream cheese filling into the cooled graham cracker crust, smoothing the top with a spatula.

            Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.

              Add the toppings: Once set, remove the cheesecake from the springform pan. Top with mini marshmallows and chocolate shavings or chips. For a fun presentation, you can use a kitchen torch to lightly toast the mini marshmallows if desired.

                Serve: Cut into slices and enjoy your delightful Marshmallow Whip Cheesecake!

                  Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 10