Opis
A creamy and fluffy marshmallow whip cheesecake that is easy to prepare and delicious.
Składniki
Skala
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups marshmallow fluff
- 1 cup heavy whipping cream
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well.
- Fold in marshmallow fluff until combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Pour the mixture over the crust in the springform pan.
- Refrigerate for at least 4 hours or until set.
- Remove from the pan and serve chilled.
Uwagi
- Use full-fat cream cheese for best results.
- Store leftovers in the refrigerator.
- Top with chocolate shavings or fruit if desired.
- Czas Przygotowania: 30 minutes
- Czas gotowania: 0 minutes
- Kategoria: Dessert
- Sposób: No-Bake
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 25g
- Sód: 200mg
- Kwasy: 22g
- Nasycony tłuszcz: 12g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 70mg
Słowa kluczowe: marshmallow whip cheesecake, no-bake cheesecake, dessert recipes