2-Ingredient Cheese Cake Recipe

Ingredients

• 1/3 cup Unsalted Butter (melted)
• 1/4 cup Granulated Sugar (white granulated)
• 1 1/4 cup Graham Crackers (crushed into fine crumbs)
• 16 oz Cream Cheese (room temperature, softened)
• 16 oz Marshmallow Fluff (store‑bought, also called marshmallow creme)
• 1 tsp Vanilla Extract (optional, for flavor)
• 1/4 cup Chocolate Chips (semi‑sweet, chopped)
• 2 tbsp Graham Cracker Crumbs (for garnish)

Instructions

1. Gather Ingredients

   Measure out butter, sugar, graham crackers, cream cheese, marshmallow fluff, and optional flavorings.

   Time: PT2M

2. Melt Butter

   Microwave or melt the 1/3 cup butter in a small saucepan until fully liquid.

   Time: PT2M

3. Crush Graham Crackers and Combine

   Place 1 ¼ cup graham crackers in the food processor and pulse until fine crumbs. Add melted butter and ¼ cup sugar, pulse again until the mixture resembles wet sand.

   Time: PT5M

4. Press Crust and Chill

   Transfer the crumb mixture to a 10‑inch springform pan. Press firmly with the bottom of a measuring cup to create an even layer. Refrigerate for at least 30 minutes to set the butter.

   Time: PT30M

5. Soften Cream Cheese

   Leave the two 8‑oz blocks of cream cheese at room temperature for about 15 minutes until soft.

   Time: PT15M

6. Whip Cream Cheese

   In the mixing bowl, beat the softened cream cheese with the stand mixer on medium speed until smooth and airy, about 2 minutes.

   Time: PT2M

7. Add Marshmallow Fluff

   Add the 16 oz marshmallow fluff to the whipped cream cheese and continue mixing on medium‑high until fully incorporated and fluffy, about 3 minutes.

   Time: PT3M

8. Flavor and Fold‑In Chocolate

   If using, stir in 1 tsp vanilla extract. Then gently fold ¼ cup chopped chocolate chips into the batter with a spatula, being careful not to over‑mix.

   Time: PT2M

9. Fill Crust and Add Toppings

   Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Sprinkle the remaining chocolate chips and a tablespoon of extra graham cracker crumbs for garnish.

   Time: PT2M

10. Chill Overnight

    Cover the springform pan with plastic wrap and refrigerate for at least 8 hours or overnight until fully set.

    Time: PT8H

11. Release and Serve

    Run a thin knife around the edge of the pan, unlatch the springform, and gently lift the cheesecake onto a serving platter. Slice with a warm knife for clean cuts.

    Time: PT2M

Nutrition Facts

Calories

470

Protein

9 g

Carbohydrates

138 g

Fat

26 g

Fiber

1 g