Ingredients

For the crust:
• 1½ cups (150g) graham cracker crumbs
• ¼ cup (55g) unsalted butter, melted
• 2 tbsp granulated sugar

For the filling:
• 8 oz (225g) cream cheese, softened
• ½ cup (120g) marshmallow fluff (or homemade marshmallow creme)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, whipped to stiff peaks (or 1 tub Cool Whip, thawed)

Optional toppings:
• Toasted mini marshmallows
• Chocolate sauce drizzle
• Whipped cream or torched meringue

Instructions

Crust: Mix graham crumbs, melted butter, and sugar. Press firmly into bottom of a 9″ springform pan or pie dish. Chill 15 min.
Filling: Beat cream cheese, marshmallow fluff, powdered sugar, and vanilla until smooth and fluffy (~2–3 min).
In a separate bowl, whip heavy cream to stiff peaks. Gently fold into marshmallow mixture until fully incorporated.
→ If using Cool Whip: Fold in gently until uniform.
Pour filling over chilled crust. Smooth top with spatula.
Refrigerate at least 4 hours (preferably overnight) to set.
Before serving, top with toasted marshmallows (use a kitchen torch or broiler for 1–2 min—watch closely!), chocolate drizzle, or extra whipped cream.