Marshmallow Cheesecake 

Marshmallow Cheesecake is a delightful fusion of classic cream cheese filling with the sweet, airy texture of marshmallows. Set atop a buttery graham cracker crust and crowned with velvety whipped cream, this dessert is indulgent yet playful a perfect treat for special occasions or weekend cravings. Its texture is what sets it apart: dense yet cloud-like, with surprise bites of gooey marshmallow throughout. The whipped topping adds an ethereal finish, while the slight crunch from the graham base offers balance. Whether you’re serving it for a holiday, birthday, or simply to impress your dinner guests, this cheesecake is sure to steal the spotlight.

Full Recipe:

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 2 packages (8 oz each) cream cheese, softened

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• ¼ cup sour cream

• 2 large eggs

• 2 cups mini marshmallows

For the Topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

• Extra mini marshmallows for garnish

• Optional: chocolate shavings or drizzle

Directions

1. Prepare the Crust:

   • Preheat your oven to 325°F (160°C).

   • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.

   • Press the mixture into the bottom of a springform pan to form the crust.

   • Bake for 10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling:

   • In a large mixing bowl, beat the softened cream cheese until smooth.

   • Add sugar, vanilla extract, and sour cream, and beat until creamy and combined.

   • Add eggs one at a time, beating just until combined. Do not overmix.

   • Gently fold in the mini marshmallows.

   • Pour the cheesecake batter over the cooled crust.

   • Bake for 40–45 minutes, or until the center is slightly jiggly but mostly set.

   • Turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour.

   • Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

3. Prepare the Topping:

   • Before serving, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.

   • Spread or pipe the whipped cream over the chilled cheesecake.

   • Garnish with additional mini marshmallows and optional chocolate shavings or drizzle.

 Nutritional Information (per serving)

• Calories: 420 kcal

• Carbohydrates: 32 g

• Protein: 5 g

• Fat: 30 g

• Saturated Fat: 18 g

• Cholesterol: 105 mg

• Sodium: 180 mg

• Potassium: 120 mg

• Sugar: 28 g

• Calcium: 60 mg

• Iron: 1 mg