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If you are on the hunt for a dessert that brings joy, indulgence, and a touch of nostalgia, look no further than Marshmallow Whip Cheesecake. This delightful treat combines the rich, creamy texture of traditional cheesecake with a playful twist: the fluffy sweetness of marshmallow. Each bite delivers a burst of flavor and a texture that is both smooth and airy, making it a delightful dessert for any occasion.

Marshmallow Whip Cheesecake HEAVEN

Dive into dessert bliss with this Marshmallow Whip Cheesecake! Combining the creamy goodness of traditional cheesecake with the light sweetness of marshmallow, this irresistible treat is perfect for any celebration or casual gathering. Impress your guests with a visually stunning dessert topped with chocolate sauce and mini marshmallows. Create memories with each fluffy bite! #MarshmallowWhipCheesecake #DessertHeaven #BakingJoy #SweetTreats #CheesecakeLovers
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

Pinch of salt

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

2 cups marshmallow fluff

1 cup heavy whipping cream

1 tsp lemon juice

For the topping:

1 cup mini marshmallows

½ chocolate sauce (for drizzling)

Optional: crushed graham crackers and chocolate shavings for garnish

Instructions
 

Prepare the Crust:

    - In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix until well combined and crumbly.

      - Press the mixture 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. Allow to cool.

        Make the Cheesecake Filling:

          - In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.

            - Add in the powdered sugar and vanilla extract, mixing until fully incorporated.

              - Gently fold in the marshmallow fluff until just combined, being careful not to deflate the mixture.

                - In another bowl, whip the heavy cream with the lemon juice until soft peaks form. Fold the whipped cream into the marshmallow cheesecake mixture gently until well combined.

                  Assemble the Cheesecake:

                    - Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

                      - Cover and refrigerate for at least 4 hours, or preferably overnight, to let the flavors meld and the cheesecake set properly.

                        Add Topping:

                          - Once chilled and set, remove from the springform pan.

                            - Top with mini marshmallows and drizzle with chocolate sauce. Optionally, sprinkle crushed graham crackers and chocolate shavings on top for an extra touch.

                              Serve:

                                - Slice into wedges and enjoy your heavenly marshmallow whip cheesecake!

                                  Prep Time, Total Time, Servings : 30 minutes | 5+ hours (chill time) | 10 servings