Marshmallow Whip Cheesecake Recipe
This Marshmallow Whip Cheesecake is a light, fluffy, no-bake dessert featuring a crunchy graham cracker crust and a creamy, sweet filling made with cream cheese and marshmallow fluff. Perfectly chilled and topped with fresh berries, mini marshmallows, or chocolate drizzle, it offers a delightful texture and rich flavor without the need for baking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: Approximately 10 slices 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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 cream cheese until smooth and fluffy using a hand mixer or stand mixer. Add marshmallow fluff and vanilla extract, mixing until well combined and creamy. Carefully fold in the whipped topping until the mixture is light and airy, taking care not to deflate the whipped topping.
- Assemble the Cheesecake: Spread the cheesecake mixture evenly over the chilled graham cracker crust. Use a spatula to smooth the top evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
- Decorate and Serve: Before serving, add your choice of optional 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 best texture and flavor.
Notes
- Ensure cream cheese is softened to room temperature for smooth batter.
- Do not overmix whipped topping to maintain light and airy texture.
- Chilling the cheesecake overnight improves firmness and flavor blending.
- You can substitute graham crackers with digestive biscuits if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: marshmallow whip cheesecake, no-bake cheesecake, graham cracker crust, easy dessert, fluffy cheesecake, marshmallow fluff dessert
Find it online: https://nayabaker.com/marshmallow-whip-cheesecake-recipe/
