Ingredients
- 1½ cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup semi‑sweet chocolate chips or chopped chocolate
- 1 cup mini marshmallows or marshmallow fluff
- Optional toppings: extra graham crumbs, chocolate shavings
Instructions
- Mix graham crumbs and melted butter, press into bottom of a 9″ springform pan, and chill.
- Beat cream cheese, sugar, and vanilla until smooth.
- Whip cold cream to stiff peaks, then gently fold into cream cheese mixture.
- Fold in chocolate chips until evenly distributed.
- Spread filling over chilled crust.
- Top with mini marshmallows or dollops of marshmallow fluff, pressing lightly.
- Optionally torch marshmallows for a toasted effect or skip this step.
- Chill for at least 4 hours or overnight until set.
Notes
- Swirl in peanut butter before chilling for a nutty version.
- Use crushed Oreos instead of graham crackers for a cookies‑and‑cream twist.
- Create vegan/dairy‑free version with plant‑based cream cheese, coconut cream, and vegan chocolate and marshmallows.
- Make individual servings in cups or jars for portion control.
- Let cheesecake sit at room temperature 10 minutes before serving for creamier texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No‑Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 220mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
