Marshmallow Cream Cheesecake Pressure Cooker Recipe
This no-bake Marshmallow Cream Cheesecake comes together deliciously fast in the pressure cooker with a buttery graham cracker crust and fluffy marshmallow filling.
Equipment
- 1 Mixing bowl Large
- 1 Springform pan 9-inch
- 1 Electric hand mixer
- 1 Spatula
- 1 Pressure cooker with trivet or rack
Ingredients
Ingredients
- 1 ½ cups graham cracker crumbs about 10–12 crushed graham cracker sheets
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese softened
- 1 cup confectioners' sugar
- 1 ½ cups marshmallow fluff
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 recipe marshmallow whipped cream for topping
- mini marshmallows for garnish
- crushed graham crackers for garnish
Instructions
Instructions
- Mix graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Press into bottom of springform pan and chill.
- Beat softened cream cheese in a large bowl until smooth. Add confectioners' sugar and mix well.
- Stir in marshmallow fluff and vanilla extract until smooth and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour filling over chilled crust. Smooth the top with a spatula.
- Place springform pan on trivet in pressure cooker. Add 1 inch of water or broth below. Lock lid.
- Cook on high pressure for 25 minutes. Let naturally release for 15 minutes, then quick release.
- Chill cheesecake in refrigerator for at least 4 hours.
- Spread marshmallow whipped cream on top and garnish with mini marshmallows and crushed graham crackers.
Notes
Chill completely before serving. Garnish with extra whipped cream and topping for best presentation.