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Marshmallow Whip Cheesecake

A rich, dense classic cheesecake with a buttery graham cracker crust, topped generously with a fluffy, sweet marshmallow whip.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs finely crushed
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 1 pinch salt
Cheesecake Filling
  • 32 oz cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs room temperature
Marshmallow Whip Topping
  • 1.5 cups heavy whipping cream cold
  • 7 oz marshmallow creme or fluff
  • 1 tsp vanilla extract
  • 0.25 cup powdered sugar optional

Equipment

  • 9-inch Springform Pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Wire cooling rack

Method
 

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside base with heavy-duty foil.
  2. Mix graham cracker crumbs, 1/3 cup sugar, melted butter, and salt. Press firmly into the bottom of the pan and slightly up the sides.
  3. Bake crust for 10 minutes, then let it cool while making the filling.
  4. Beat softened cream cheese until smooth. Add 1 cup sugar, sour cream, and vanilla extract; mix until well combined.
  5. Mix in the eggs one at a time on low speed, just until incorporated to avoid trapping air.
  6. Pour batter over the crust. Bake for 55-70 minutes until edges are set but the center still jiggles slightly.
  7. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and chill in the refrigerator for at least 6 hours.
  8. For the topping, whip cold heavy cream, vanilla, and powdered sugar until stiff peaks form. Gently fold in marshmallow creme.
  9. Spread and pipe the marshmallow whip over the chilled cheesecake before slicing and serving.

Notes

Ensure all dairy ingredients for the filling are at room temperature to prevent lumps. To slice cleanly, run your knife under hot water and wipe dry between each cut.