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To create the perfect Marshmallow Whip Cheesecake, it’s essential to understand each component that brings this dessert to life. From the crust to the creamy filling and delightful toppings, every ingredient plays a crucial role in achieving that perfect balance of flavors and textures.

Marshmallow Whip Cheesecake HEAVEN

Indulge in the creamy delight of Marshmallow Whip Cheesecake! This unique dessert combines a rich cheesecake filling with the lightness of marshmallows and a crunchy graham cracker crust. Perfect for celebrations or treating yourself, this recipe will impress your guests and satisfy your sweet tooth. Learn how to create this heavenly dessert step-by-step and elevate your dessert game today! #Cheesecake #DessertLovers #BakingRecipes #SweetTreats #Foodie
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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

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup sour cream

1 cup mini marshmallows

1 cup whipped cream (store-bought or homemade)

For the Topping:

2 cups mini marshmallows

½ cup chocolate ganache or chocolate sauce

Optional: crushed graham crackers for garnish

Instructions
 

Preheat the oven: to 325°F (160°C).

    Prepare the crust:

      - In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until fully combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.

          - Bake for 10 minutes, then remove from the oven and let it cool.

            Make the cheesecake filling:

              - In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

                - Gradually add the powdered sugar and vanilla extract, continuing to mix until fully incorporated.

                  - Fold in the sour cream and mini marshmallows gently using a spatula.

                    - Once everything is combined, carefully fold in the whipped cream until there are no more streaks.

                      Assemble the cheesecake:

                        - Pour the cheesecake filling over the cooled graham cracker crust.

                          - Smooth the top with a spatula and tap gently on the counter to release any air bubbles.

                            Bake the cheesecake:

                              - Bake in the preheated oven for 35-40 minutes, or until the edges are set but the center is slightly jiggly.

                                - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracks.

                                  Cool and chill:

                                    - Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight (recommended).

                                      Add the topping:

                                        - Once chilled, carefully remove the cheesecake from the springform pan.

                                          - Top the cheesecake evenly with the remaining mini marshmallows and drizzle with chocolate ganache or sauce.

                                            - For an extra touch, sprinkle with crushed graham crackers for garnish.

                                              Serve:

                                                - Slice and serve chilled for a delightful and fluffy dessert experience. Enjoy the heavenly taste!

                                                  Prep Time: 25 minutes | Total Time: 6 hours | Servings: 10-12 slices