Ingredients
10graham crackers
½cupbutter,melted
16ozcream cheese,softened
½cuppowdered sugar
2tspvanilla extract
3cupsmini marshmallows
¼cupchocolate
Preparation
In a large plastic bag, crush the graham crackers to a sand-like powder and pour into a bowl.
Add the butter and mix together until it forms a crumble. Pour the crumble into a springform pan and push down until firm. Chill until the marshmallow mixture is ready.
For the filling, combine the softened cream cheese, powdered sugar, and vanilla in a bowl and, with a fork, mix together.
Broil the marshmallows for 1 to 2 minutes, keeping a close eye on them, as you don’t want them to burn. Once done, add to the cream cheese mixture and stir until well-combined.
Remove the graham cracker crust from the freezer and pour the marshmallow mixture onto the crust.
Freeze for 2 hours.
Melt the chocolate over a double-boiler and take out the cheesecake from the fridge. Then, pour the chocolate onto the marshmallows. The chocolate should harden within five minutes.
If desired, garnish with graham cracker crumbs if you want.
Slice and serve.
Enjoy!
