TOASTED MARSHMALLOW CHEESECAKE: A Dreamy Delight!
A creamy and dreamy cheesecake topped with toasted marshmallows, offering a delightful dessert experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream or sour cream
- For the topping:
- 1 cup whipped cream
- 1 cup mini marshmallows
- Ground cinnamon or nutmeg (for dusting)
Instructions
- Preheat oven to 325°F (165°C). Mix crust ingredients and press firmly into a lined springform pan. Bake 10 minutes and let cool.
- Beat cream cheese and sugar until silky smooth. Add eggs one at a time, mixing gently.
- Stir in vanilla and cream until just combined—don’t overmix.
- Pour filling over cooled crust and smooth the top.
- Bake 50–60 minutes until edges are set and center slightly jiggles.
- Turn oven off, crack the door, and let cheesecake cool slowly for 1 hour.
- Chill at least 4 hours (overnight = perfection).
- Before serving, top with whipped cream and marshmallows. Torch or broil briefly until golden.
- Dust lightly with cinnamon or nutmeg and serve dreamy slices.
Notes
- Serve slightly chilled for cloud-like texture.
- Drizzle with honey or white chocolate.
- Pair with coffee or hot cocoa.
- Low-and-slow baking prevents cracks.
- Toast marshmallows just before serving for best texture.
- Swap graham crust for vanilla wafers or Biscoff.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 25g
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g