Marshmallow Whip Cheesecake
Indulge in the creamy, dreamy goodness of this no-bake Marshmallow Whip Cheesecake, featuring a luscious blend of cream cheese, whipped cream, and marshmallow fluff on a graham cracker crust.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
For the filling
- 8 oz 8 oz cream cheese, softened Use room temperature for easy mixing.
- 1 cup 1 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 2 cups 2 cups whipped cream (or whipped topping) Homemade whipped cream is recommended for richer flavor.
- 1 cup 1 cup marshmallow fluff
For decoration
- Mini marshmallows or graham cracker crumbs for topping Optional, for decorative touch.
Instructions
Preparation
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch pie plate to create a crust.
- In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and well-blended.
- Gently fold in the whipped cream and marshmallow fluff into the cream cheese mixture until fully combined.
Assembly
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- If desired, add a layer of whipped cream on top and sprinkle with mini marshmallows or additional graham cracker crumbs for a decorative touch.
Chill and Serve
- Refrigerate for several hours or until set, preferably overnight for the best texture.
- Once set, slice the cheesecake and serve chilled.
Notes
Store in an airtight container in the refrigerator for up to 3 to 5 days. Leftovers can be covered tightly with plastic wrap.