Marshmallow Whip Cheesecake : No-Bake Dream Dessert Recipe
This Marshmallow Whip Cheesecake is a no-bake, dreamy dessert combining a crunchy graham cracker crust with a fluffy, creamy filling made from cream cheese, marshmallow fluff, and whipped topping. It’s light, airy, and perfect for any occasion, featuring optional toppings like fresh berries and chocolate for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
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
- Mini marshmallows
- Chocolate shavings or drizzle
- Crushed graham crackers
Instructions
- Make the Crust: In a medium bowl, mix graham cracker crumbs and sugar. Stir in the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling to help the crust set.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the marshmallow fluff and vanilla extract, mixing until well combined and creamy. Gently fold in the thawed whipped topping until the mixture is light and airy, ensuring you don’t deflate the whipped topping’s volume.
- Assemble the Cheesecake: Spread the cheesecake mixture evenly over the chilled crust using a spatula to smooth the surface. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set properly.
- Decorate and Serve: Before serving, add your choice of toppings such as fresh strawberries, mini marshmallows, or a drizzle of chocolate sauce. Carefully remove the springform ring, slice the cheesecake, and serve chilled for the best texture and flavor.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- Chilling time is important; refrigerate overnight if possible for a firmer texture.
- Use a spatula or bench scraper to press the crust firmly so it holds together well.
- This cheesecake is best served within 2-3 days and kept refrigerated.
- Feel free to customize toppings based on preference or occasion.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: No-bake cheesecake, marshmallow whip cheesecake, easy cheesecake dessert, graham cracker crust cheesecake, fluffy cheesecake recipe
