Gluten-Free: Use gluten-free graham cracker crumbs.
Dairy-Free: Substitute with dairy-free cream cheese.
Vegan: Use plant-based cream cheese and egg replacers like flax eggs or commercial egg substitutes.
How to Make Marshmallow Whip Cheesecake Heaven
1. Prepare the Crust
In a medium bowl, combine graham cracker crumbs and melted butter.
Mix until evenly coated and press into the bottom of a 9-inch springform pan, creating a firm, even layer.
Set aside while you prepare the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and fluffy.
Add the eggs one at a time, mixing well after each addition to fully incorporate.
Continue beating until the mixture is velvety and lump-free.
Pour the filling over the crust in the springform pan and smooth the top with a spatula.
3. Bake the Cheesecake
Preheat oven to 325°F (160°C).
Bake the cheesecake for 45–50 minutes, or until edges are set and the center jiggles slightly when shaken.
Let the cheesecake cool to room temperature before topping.
4. Add the Marshmallow Topping
Once cooled, gently spread marshmallow fluff over the top of the cheesecake using a spatula or spoon.
Ensure even coverage without disturbing the surface of the cake.
5. Chill & Serve
Place the cheesecake in the refrigerator to chill for at least 4 hours or overnight for best results.
When ready to serve, carefully remove the sides of the springform pan.
Slice with a sharp, clean knife and serve immediately.
Pro Tips for Cheesecake Perfection
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