1-First, start with the crust: Combine 1 ½ cups graham cracker crumbs, ½ cup melted butter, and 2 tablespoons granulated sugar in a bowl. Press this mixture firmly into the bottom and sides of a 9-inch pie pan. It’s that simple base that gives a nice crunch to balance the creamy filling!

2-Next, for the filling, beat 2 packages (8 ounces each) of softened cream cheese with 1 cup confectioners’ sugar until it’s smooth and creamy. Then, stir in 1 ½ cups marshmallow fluff and 1 teaspoon vanilla extract to add that fluffy magic. In another bowl, whip 1 cup heavy whipping cream from low to high speed until stiff peaks form don’t rush this part, as it makes the cheesecake extra light!

3-Gently fold the whipped cream into the cream cheese mixture, then pour it over your crust and smooth the top. Pop it in the fridge for at least 4 hours to set. Before serving, spread on the homemade marshmallow whipped cream and garnish with mini marshmallows and crushed graham crackers for a picture-perfect finish. Each serving clocks in at about 697 calories, so it’s a treat you can enjoy in moderation. Try our Key Lime Cheesecake for more variations to mix things up!