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Marshmallow Whip Cheesecake Recipe

Marshmallow Whip Cheesecake Recipe
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★★★★★

4.8 from 8 reviews

This Marshmallow Whip Cheesecake is a delightful no-bake dessert featuring a crunchy graham cracker crust, a creamy cream cheese and marshmallow fluff filling, and a light whipped topping. It offers a perfect balance of sweet and fluffy textures, ideal for casual gatherings or special occasions.

Ingredients

Scale

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
  • Chocolate shavings
  • Toasted nuts

Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
  2. Form the crust: Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, ensuring it’s evenly distributed. Place the crust in the refrigerator to chill while preparing the filling.
  3. Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed.
  4. Add marshmallow fluff and vanilla: Blend in the marshmallow fluff and vanilla extract, beating until well incorporated and smooth.
  5. Fold in whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture until evenly combined, creating a light and airy texture.
  6. Assemble the cheesecake: Spread the filling evenly over the chilled graham cracker crust, smoothing the top with a spatula.
  7. Chill the cheesecake: Refrigerate the assembled cheesecake for at least 4 hours, or until firm and set.
  8. Add optional toppings: Before serving, garnish with fresh berries, chocolate shavings, or toasted nuts as desired to enhance flavor and presentation.
  9. Serve: Slice and enjoy this creamy, fluffy cheesecake chilled for a refreshing dessert experience.

Notes

  • For a firmer crust, you can bake the graham cracker crust at 350°F (175°C) for 8 minutes before filling, then cool completely before adding the filling.
  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Use an electric mixer for the creamiest filling texture.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.
  • Feel free to customize toppings to your liking, such as a drizzle of chocolate or caramel sauce.

Nutrition

Keywords: Marshmallow Whip Cheesecake, no bake cheesecake, creamy dessert, graham cracker crust dessert, fluffy cheesecake

Find it online: https://bitesizedbenny.com/marshmallow-whip-cheesecake-recipe/