Why You’ll Love This Dessert

It’s smooth. It’s sweet. It disappears in minutes. This cheesecake recipe is a crowd favorite for good reason—it’s easy to prepare, features layers of contrasting texture and flavor, and can be made with simple pantry staples. Plus, we’ve included substitution options for gluten-free, dairy-free, and vegan diets so everyone can enjoy a slice of this indulgent treat.

Ingredients & Their Purpose

• 1½ cups graham cracker crumbs: Creates the firm, slightly sweet crust base that holds everything together.
• ¼ cup melted butter: Binds the crumbs and adds rich flavor to the crust.
• 3 (8 oz) packages cream cheese, softened: The star of the cheesecake filling—provides structure, tang, and ultra-creamy texture.
• 1 cup granulated sugar: Sweetens the filling and balances the tanginess of the cream cheese.
• 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
• 3 eggs: Help bind the filling and give it a silky, custard-like consistency.
• 1 cup marshmallow fluff: The fluffy crown of the cheesecake—adds sweetness and an airy, cloud-like finish.

Optional Ingredient Substitutions

• 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

1. In a medium bowl, combine graham cracker crumbs and melted butter.
2. Mix until evenly coated and press into the bottom of a 9-inch springform pan, creating a firm, even layer.
3. Set aside while you prepare the filling.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and fluffy.
2. Add the eggs one at a time, mixing well after each addition to fully incorporate.
3. Continue beating until the mixture is velvety and lump-free.
4. Pour the filling over the crust in the springform pan and smooth the top with a spatula.

3. Bake the Cheesecake

1. Preheat oven to 325°F (160°C).
2. Bake the cheesecake for 45–50 minutes, or until edges are set and the center jiggles slightly when shaken.
3. Let the cheesecake cool to room temperature before topping.

4. Add the Marshmallow Topping

1. Once cooled, gently spread marshmallow fluff over the top of the cheesecake using a spatula or spoon.
2. Ensure even coverage without disturbing the surface of the cake.

5. Chill & Serve

1. Place the cheesecake in the refrigerator to chill for at least 4 hours or overnight for best results.
2. When ready to serve, carefully remove the sides of the springform pan.
3. Slice with a sharp, clean knife and serve immediately.

Pro Tips for Cheesecake Perfection

• Use room temperature cream cheese and eggs for a smoother, lump-free batter.
• Don’t overbake! The center should still jiggle slightly to avoid a dry texture.
• Warm your knife under hot water before slicing for clean, sharp cuts.
• Want a no-bake version? Skip the eggs and baking. Mix the cream cheese with sugar and fluff, chill for several hours to set.

Serving Suggestions

This dessert pairs beautifully with:

• Fresh berries (strawberries, raspberries, or blueberries) for a tart contrast to the sweetness.
• Chocolate drizzle or crushed graham cracker sprinkles for added flair.
• Whipped cream or a dusting of powdered sugar to finish.