Marshmallow Whip Cheesecake: No-Bake Dream Dessert

Indulging in a slice of this Marshmallow Whip Cheesecake is like diving into a cloud of sweetness. With its rich, creamy texture and delightful marshmallow flavor, this no-bake dessert is the epitome of easy yet impressive treats. The luscious filling, made from cream cheese and marshmallow fluff, sits atop a buttery graham cracker crust, creating the perfect balance of flavors and textures. Ideal for summer gatherings, birthdays, or any occasion that calls for a little extra sweetness, this cheesecake is a crowd-pleaser for all ages. Whether adorned with fresh berries, mini marshmallows, or drizzled with chocolate, every bite is a dreamy escape into dessert heaven.

Ingredients

• 1½ cups graham cracker crumbs: Provides the base for the cheesecake, giving it that classic crunch and flavor.
• ⅓ cup granulated sugar: Sweetens the crust, enhancing the overall taste of the dessert.
• ½ cup unsalted butter, melted: Binds the crust ingredients together and adds richness.
• 16 oz cream cheese, softened: Forms the creamy filling and contributes a luscious texture.
• 7 oz marshmallow fluff: Adds a light, fluffy sweetness that defines this cheesecake.
• 1 tsp vanilla extract: Enhances the flavor profile of the filling, adding warmth.
• 8 oz whipped topping, thawed: Provides a light and airy texture, making the filling extra smooth.
• Fresh berries (for topping): Offers a burst of flavor and color to finish the cheesecake beautifully.
• Mini marshmallows (for topping): Adds a fun, whimsical touch to the dessert.
• Chocolate shavings or drizzle (for topping): Introduces a rich contrast to the sweetness.
• Crushed graham crackers (for topping): Adds additional texture and ties in with the crust.

Step-by-Step Instructions

1. Make the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan and chill in the refrigerator.

2. Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Add the marshmallow fluff and vanilla extract, mixing until the filling is creamy and well combined.

3. Fold in Whipped Topping: Gently fold in the thawed whipped topping until it is fully incorporated. This will keep the filling light and airy.

4. Assemble the Cheesecake: Spread the creamy filling mixture evenly over the chilled graham cracker crust, smoothing the top with a spatula.

5. Chill: Cover the cheesecake and refrigerate for at least 4 hours, or overnight for the best results.

6. Decorate and Serve: Add toppings of your choice, such as fresh berries, mini marshmallows, chocolate shavings, or crushed graham crackers. Slice, serve chilled, and enjoy!

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 30 minutes (including chilling)
• Servings: 12
• Calories: Approximately 350 per slice

Tips, Storage & Variations

• Tips: Ensure the cream cheese is softened to achieve a smooth texture. For extra flavor, consider using flavored whipped topping, like vanilla or chocolate.

• Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. It can also be kept in the springform pan, covered with plastic wrap.

• Freezing: To freeze, slice the cheesecake and wrap each slice tightly in plastic wrap, then place in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.

• Variations: Swap out berries for sliced bananas or peaches for a different fruity twist. You can also fold in peanut butter to the filling for a delicious variation.

Frequently Asked Questions

1. Can I use a different crust for this cheesecake?
   Yes, you can use an Oreo crust or any other cookie crust for a different flavor.

2. How long does cheesecake take to set?
   It takes a minimum of 4 hours to set, but overnight is recommended for the best texture.

3. Can I make this cheesecake ahead of time?
   Absolutely! This cheesecake can be made up to 2 days in advance.

4. What can I use instead of whipped topping?
   You can substitute with homemade whipped cream or a non-dairy equivalent if desired.

5. Is this cheesecake suitable for gluten-free diets?
   Use gluten-free graham crackers or a gluten-free crumb alternative to make it suitable.

6. How do I cut a cheesecake cleanly?
   Use a sharp knife dipped in hot water for cleaner cuts. Wipe the knife between slices for the best results.

People Also Ask

1. What is the difference between no-bake and baked cheesecake?
   No-bake cheesecake is set using refrigeration instead of baking, resulting in a lighter texture.

2. How can I make this cheesecake chocolate-flavored?
   Add cocoa powder to the cream cheese filling or use chocolate-flavored whipped topping.

3. Can I use cream cheese spreads instead of regular cream cheese?
   Regular cream cheese is preferred for this recipe to maintain the right texture and flavor.

4. Can I use flavored marshmallow fluff?
   Yes, you can try flavored marshmallow fluff to add a twist to the cheesecake.

5. Is it possible to add fruit into the cheesecake filling?
   Yes, you can fold in small pieces of fruit or fruit puree for added flavor.

6. Can this cheesecake be made without sugar?
   You can use sugar substitutes for the crust and filling if needed.

Conclusion

This Marshmallow Whip Cheesecake is a wonderful addition to any dessert table, combining simplicity with elegance. Perfect for special occasions or a cozy night in, it will satisfy your sweet tooth without the need for baking. Try this recipe today and share your delicious creation with friends and family for a truly delightful experience. Enjoy every luscious bite!

Marshmallow Whip Cheesecake

Print Recipe

A no-bake cheesecake featuring a creamy filling of marshmallow fluff and cream cheese on a buttery graham cracker crust.

• Author: hannah-reed
• Prep Time: 30
• Total Time: 270
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

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

Instructions

1. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan and chill in the refrigerator.
2. In a large bowl, beat the softened cream cheese until smooth. Add the marshmallow fluff and vanilla extract, mixing until the filling is creamy and well combined.
3. Gently fold in the thawed whipped topping until it is fully incorporated.
4. Spread the creamy filling mixture evenly over the chilled graham cracker crust, smoothing the top with a spatula.
5. Cover the cheesecake and refrigerate for at least 4 hours, or overnight for the best results.
6. Add toppings of your choice, slice, serve chilled, and enjoy!

Notes

Ensure the cream cheese is softened for a smooth texture. Store leftovers in an airtight container in the fridge for up to 3-4 days.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg

Keywords: cheesecake, no-bake dessert, marshmallow dessert, easy dessert, summer dessert