☁️ No-Bake Marshmallow Fluff Cheesecake ☁️
✨ Ingredients
For the Crust:
• 1½ cups (150g) graham cracker crumbs (about 12 full sheets, finely crushed)
• ¼ cup (50g) granulated sugar
• ½ cup (113g) unsalted butter, melted
For the Filling:
• 16 oz (450g) full-fat cream cheese, softened to room temperature
• ½ cup (100g) granulated sugar
• 1 tsp pure vanilla extract
• 1 cup (about 7.5 oz jar) marshmallow fluff (not melted marshmallows)
• 1 cup (240ml) heavy whipping cream, very cold
For the Topping (Optional but Recommended):
• 1 cup mini marshmallows
• ½ cup (85g) semi-sweet chocolate chips, melted for drizzling
📝Instructions:
PREP THE PAN & CRUST
→ Lightly grease a 9-inch springform pan. Wrap the bottom and sides tightly with aluminum foil if worried about leaks.
→ In a medium bowl, combine graham crumbs, ¼ cup sugar, and melted butter. Mix until it resembles wet sand.
→ Press mixture firmly and evenly into the bottom of the pan using the back of a measuring cup.
→ Bake at 350°F (177°C) for 10 minutes. Let cool completely on a wire rack. (Yes, the crust bakes—but that’s the only heat required!)
WHIP THE FILLING — GENTLE IS KEY
→ In a large bowl, beat softened cream cheese and ½ cup sugar with a hand mixer or stand mixer until completely smooth and lump-free (about 2–3 minutes). Scrape down sides.
→ Add vanilla and marshmallow fluff. Beat on low until just combined—don’t overmix.
→ In a separate chilled bowl, whip the cold heavy cream to stiff peaks (about 3–4 minutes).
→ GENTLY fold the whipped cream into the cream cheese mixture using a silicone spatula. Use broad, slow strokes to keep it airy. Fold until no white streaks remain.
ASSEMBLE & CHILL
→ Pour filling over the cooled crust. Smooth the top with an offset spatula or back of a spoon.
→ Cover loosely with plastic wrap (don’t let it touch the surface) and refrigerate for at least 4 hours—or better yet, overnight.
DECORATE & SERVE
→ Just before serving, scatter mini marshmallows evenly over the top.
→ For extra flair, use a kitchen torch to lightly toast the marshmallows (watch closely—they burn fast!).
→ Drizzle with melted chocolate if desired.
→ Run a thin knife around the edge of the pan, then release the springform clasp. Slice with a warm, clean knife for perfect portions.
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