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If you are a cheesecake lover, then the Marshmallow Whip Cheesecake is a dessert you simply cannot miss. This delightful treat is a harmonious blend of creamy and fluffy textures, along with a refreshing sweetness that makes it perfect for any occasion. Whether you are celebrating a birthday, hosting a summer barbecue, or simply indulging in a sweet craving, this cheesecake is sure to impress your guests and satisfy your sweet tooth.

Marshmallow Whip Cheesecake

Indulge in the decadent delight of Marshmallow Whip Cheesecake! This dessert combines a rich cream cheese filling with a fluffy marshmallow topping, all resting on a crunchy graham cracker crust. Perfect for any occasion, this cheesecake is as stunning as it is delicious. With its creamy texture and refreshing hint of lemon, every bite is a delightful experience. Learn how to whip up this showstopper and impress your guests at your next gathering. Enjoy each sweet moment!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

1 tsp vanilla extract

1 cup sour cream

1 cup marshmallow fluff

1 tsp lemon juice

For the marshmallow whip topping:

1 cup heavy whipping cream

2 tbsp powdered sugar

1 cup mini marshmallows

Instructions
 

Prepare the crust:

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

      - In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and the texture resembles wet sand.

        - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, and then allow it to cool completely.

          Make the cheesecake filling:

            - In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.

              - Add the vanilla extract and mix until combined.

                - Gradually stir in the sour cream, marshmallow fluff, and lemon juice until smooth and well blended. Ensure there are no lumps.

                  Assemble the cheesecake:

                    - Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

                      - Bake in the preheated oven for 45-50 minutes, or until the edges are set, but the center still has a slight jiggle.

                        - Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to reduce cracking. Remove from the oven and cool to room temperature before refrigerating for at least 4 hours or preferably overnight.

                          Prepare the marshmallow whip topping:

                            - In a mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form.

                              - Gently fold in the mini marshmallows until evenly distributed.

                                Serve:

                                  - Once the cheesecake has chilled, remove it from the springform pan. Spread or pipe the marshmallow whip over the top of the cheesecake just before serving.

                                    - Garnish with extra mini marshmallows or chocolate shavings if desired.

                                      Prep Time: 25 minutes | Total Time: 6 hours (includes chilling) | Servings: 10-12