Description
Indulge in this delightful Marshmallow Whip Cheesecake, featuring a creamy filling made with cream cheese and marshmallow fluff, all atop a buttery graham cracker crust. Perfect for any occasion, this no-bake dessert is light, fluffy, and irresistibly sweet!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 (7 oz) jar marshmallow fluff
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 1 cup mini marshmallows (optional, for topping)
Instructions
- Make the crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling.
- Prepare the filling: In a large bowl, beat the cream cheese and marshmallow fluff together until smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
- Combine fillings: Gently fold the whipped cream into the cream cheese and marshmallow mixture until well combined.
- Assemble cheesecake: Pour the filling over the prepared crust and smooth the top. Sprinkle mini marshmallows over the top if desired.
- Refrigerate: Refrigerate for at least 4 hours, or until the cheesecake is set.
- Serve: Slice and serve chilled.
Notes
For an extra touch, consider adding chocolate shavings or fruit on top as a garnish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (refrigeration time not included)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg