No-Bake Marshmallow Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
150 grams graham cracker crumbs
02 -
85 grams melted unsalted butter
→ Filling
03 -
225 grams cream cheese, softened
04 -
200 grams marshmallow fluff
05 -
240 milliliters heavy whipping cream
06 -
5 milliliters vanilla extract
→ Topping
07 -
100 grams mini marshmallows
# Step-by-Step Directions:
01 -
Combine graham cracker crumbs and melted butter in a mixing bowl until the mixture has a wet sand texture. Press firmly into the bottom and slightly up the sides of a 23 cm springform pan. Refrigerate while preparing the filling.
02 -
Beat softened cream cheese until smooth. Incorporate marshmallow fluff and vanilla extract until fully combined. In a separate bowl, whip heavy cream to stiff peaks and gently fold it into the cream cheese mixture.
03 -
Pour the filling over the chilled crust and smooth the surface with a spatula. Cover and refrigerate for a minimum of 4 hours, preferably overnight, until set.
04 -
Top the set cheesecake with mini marshmallows. Optionally, toast them lightly using a kitchen torch or place under a broiler for about one minute, monitoring closely to prevent burning.
# Helpful Notes:
01 -
Use a hot knife rinsed under warm water between slices for clean, smooth cuts.
02 -
Chilling overnight improves firmness and flavor melding.