- 2 1/2 cups graham cracker crumbs
- 1/2 cup butter melted
- 1/2 cup chocolate chopped
- 1 1/2 cups mini marshmallows
- 1 teaspoon vanilla plus 1 teaspoon
- 24 oz light cream cheese 3 packages
- 1 1/4 cup powdered icing sugar
- 1 1/2 cups + 3 tbsp heavy cream 35%
- Marshmallow Cream:
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
In a medium bowl, combine graham cracker crumbs and butter. Line a 9″ Springform pan with parchment paper (snapping it between the outer ring and the bottom so that it sticks out the edges). Press crumbs firmly into the bottom of the pan.
In a small bowl, combine chocolate and 3 tablespoons cream. Microwave on high for 15 seconds at a time, stirring each time, until melted. Set aside to cool to room temperature.
In a medium bowl, toss marshmallows with 1 teaspoon vanilla. Microwave for 20 seconds and stir until smooth, heating again for another 10 seconds if necessary. Set aside to cool for 10 minutes.
With an electric mixer, beat cream cheese and sugar until smooth. Add 1½ cups cream and beat on high for 3-4 minutes, until fluffy.
Add in cooled chocolate mixture and melted marshmallows and beat until smooth and combined. Pour over graham cracker crust and refrigerate at least 6 hours or until set.
Marshmallow CreamPlace about 1″ of water into a small pot and bring to a simmer on the stove. Place a larger glass bowl over top, so that it’s not touching the water. Add the egg whites, sugar and cream of tartar and whisk until combined.
Continue heating and whisking until sugar is dissolved and egg mixture is warm but not hot.
Beat with an electric mixer until cooled to room temperature and soft peaks form — this can take some time, just be patient. It may take 5-8 minutes.
Remove outer ring of the Springform pan and pipe or spread marshmallow cream over top. Use a kitchen torch to toast marshmallow if desired (optional).