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Marshmallow Whip Cheesecake

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A light and fluffy no-bake dessert featuring a creamy marshmallow whip filling set on a graham cracker crust.

Ingredients

Scale
  • 1½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted
  • 16 oz cream cheese, softened
  • 7 oz marshmallow fluff (1 jar)
  • 1 tsp vanilla extract
  • 1 container (8 oz) whipped topping (like Cool Whip), thawed
  • Fresh berries (for topping)
  • Mini marshmallows (for topping)
  • Chocolate shavings or drizzle (optional)
  • Crushed graham crackers (for garnish)

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until all crumbs are evenly coated and resemble wet sand.
  2. Press the crust into the pan: Carefully press the crumb mixture into the bottom of a 9-inch springform pan.
  3. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
  4. Add marshmallow fluff: Mix in the marshmallow fluff and vanilla extract into the beaten cream cheese.
  5. Fold in the whipped topping: Gently fold in the thawed whipped topping until fully integrated.
  6. Pour the filling into the crust: Scrape the filling over the prepared crust and use a spatula to ensure it’s even across the surface.
  7. Chill: Cover with plastic wrap and let the cheesecake chill in the refrigerator for at least 240 minutes.
  8. Prepare to serve: Once set, run a knife around the edges of the cheesecake before unhooking the springform pan.

Notes

This dessert can be made ahead of time as it tastes even better after chilling overnight.

Nutrition

Keywords: cheesecake, no-bake dessert, marshmallow, fluffy dessert, sweet treat, party dessert

Find it online: https://butteredtable.com/marshmallow-whip-cheesecake-no-bake-dream-dessert/