Ingredients:

  • 150g Graham Cracker Crumbs
  • 65g Granulated Sugar
  • 85g Unsalted Butter, melted
  • 0.5 tsp Ground Cinnamon
  • 450g Full fat Cream Cheese, softened
  • 198g Marshmallow Fluff
  • 1 tsp Pure Vanilla Bean Paste
  • 240ml Heavy Whipping Cream, chilled
  • 50g Mini Marshmallows

Instructions:

  1. Combine 150g graham cracker crumbs, 65g granulated sugar, and 0.5 tsp ground cinnamon in a bowl.
  2. Pour 85g melted butter over the mixture and stir until it looks like wet sand.
  3. Press the mixture firmly into the bottom of a 23cm springform pan. Note: Use a flat cup to get the edges tight.
  4. Beat 450g softened cream cheese and 1 tsp vanilla bean paste in a large bowl until it is completely smooth and velvety.
  5. Add 198g marshmallow fluff to the cream cheese and beat on medium speed until no white streaks remain.
  6. In a separate chilled bowl, whip 240ml heavy cream until stiff peaks form. Note: Stop as soon as it holds its shape to avoid making butter.
  7. Gently fold the whipped cream into the marshmallow mixture using a spatula. Note: Use a cut and fold motion to keep the air in.
  8. Pour the filling over the crust and smooth the top with an offset spatula.
  9. Sprinkle 50g mini marshmallows over the top. Press them slightly into the cream so they stay put.
  10. Place the pan in the fridge for at least 4 hours until the center is firm to the touch.