Description
If you’re craving a rich and creamy dessert that doesn’t require an oven, this Marshmallow Whip Cheesecake is about to become your new favorite.
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 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
Optional Toppings:
- Fresh berries
- Mini marshmallows
- Chocolate shavings or drizzle
- Crushed graham crackers
Instructions
In a medium bowl, mix graham cracker crumbs and sugar. Stir in the melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add marshmallow fluff and vanilla extract, mixing until well combined and creamy. Gently fold in the whipped topping until the mixture is light and airy.
Spread the cheesecake mixture over the chilled crust. Use a spatula to smooth the top evenly. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Before serving, add your choice of toppings — fresh strawberries, mini marshmallows, or a drizzle of chocolate sauce. Carefully remove the springform ring, slice, and serve chilled.
Notes
Crust swaps: Try chocolate wafer cookies or crushed Oreos for a different base
Flavor twists: Add lemon zest to the filling for a citrusy note, or swirl in raspberry jam before chilling
Make it mini: Use a muffin tin and cupcake liners to create individual cheesecakes
- Prep Time: 15
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 10 slices
- Calories: 310 kcal
- Sugar: 21 g
- Fat: 12g
- Carbohydrates: 10g
- Protein: 1g
Keywords: Marshmallow Whip Cheesecake Heaven