Print

Marshmallow Whip Cheesecake

Print Recipe

Indulge in a creamy, no-bake Marshmallow Whip Cheesecake that’s perfect for any occasion, featuring a buttery graham cracker crust and a rich, fluffy filling.

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. Make the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator while preparing the filling.
  2. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the marshmallow fluff and vanilla extract; mix until well combined and creamy.
  3. Fold in Whipped Topping: Gently fold the thawed whipped topping into the cheesecake mixture, being careful not to deflate it.
  4. Assemble the Cheesecake: Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
  5. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. Decorate and Serve: Once chilled, add toppings like fresh berries, mini marshmallows, and/or chocolate drizzle. Remove the springform ring, slice the cheesecake, and serve chilled.

Notes

For a firmer cheesecake, chill overnight. Store leftovers in an airtight container for up to 4 days, or freeze without toppings for up to 2 months.

Nutrition

Keywords: cheesecake, no-bake dessert, marshmallow fluff, creamy dessert, easy dessert

Find it online: https://saveurmagique.com/marshmallow-whip-cheesecake-no-bake-dream-dessert-2/