Marshmallow Whip Cheesecake Recipe for 10 Servings

Instructions:

1. In a medium bowl, combine the graham crumbs, granulated sugar, and cinnamon. Pour the melted butter over the mixture and stir until it resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a flat glass to ensure evenness. Place in the freezer for 15 minutes to set.
3. In a large bowl, beat the softened cream cheese using an electric mixer until smooth and free of lumps.
4. Add the marshmallow fluff, vanilla extract, and lemon juice to the cream cheese. Beat until fully combined and smooth.
5. In a separate chilled bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese base using a rubber spatula until the mixture is uniform and no white streaks remain.
7. Pour the filling over the chilled crust. Smooth the top with an offset spatula.
8. Refrigerate for at least 4 hours until the filling is firm and set.
9. Top with mini marshmallows just before serving.