Ingredients
Method
Prepare the Base
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Refrigerate the crust while preparing the filling.
Make the Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the marshmallow fluff, powdered sugar, and vanilla extract to the cream cheese and mix until fully combined.
- In a separate bowl, whip the chilled heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
Assemble the Cheesecake
- Pour the filling over the chilled graham cracker crust and spread it evenly.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.
Add the Topping
- Once the cheesecake is set, remove it from the springform pan.
- Top the cheesecake with mini marshmallows and chocolate shavings just before serving.
Nutrition
Notes
For best results, make the cheesecake a day in advance to allow it to fully set overnight. You can also customize the toppings with fresh fruits or chocolate sauce.