Ingredients
Method
Preparation of the Crust
- Mix the graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid base.
- Bake at 350°F (175°C) for about 8 minutes, just until lightly golden.
- Let it cool while you prepare the filling.
Preparation of the Filling
- In a large mixing bowl, beat the softened cream cheese until it’s creamy and smooth.
- Add the powdered sugar and vanilla extract, continue to beat until well combined.
- Fold in the marshmallow fluff, ensuring everything is well blended and fluffy.
- In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Pour the filling onto the cooled crust, smoothing it with a spatula.
Chilling
- Chill for at least four hours or overnight.
- When ready to serve, carefully remove the cheesecake from the springform pan, slice, and enjoy.
Nutrition
Notes
For a chocolate twist, consider using chocolate graham crackers for the crust or swirl some fruit preserves into the cheesecake filling for a fruity note. Store leftovers in an airtight container in the refrigerator for up to five days.