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Marshmallow Whip Cheesecake

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

Ingredients

Scale
  • 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

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

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