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Marshmallow Whip Cheesecake

Indulge in Creamy Marshmallow Whip Cheesecake Bliss

Experience the dreamy texture of my no-bake Marshmallow Whip Cheesecake—a delightful dessert that combines fluffiness with nostalgic flavors.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Can substitute with chocolate wafer cookies
  • 0.25 cups Granulated Sugar Brown sugar can also be used
  • 0.5 cups Unsalted Butter 1 stick, melted
For the Filling
  • 16 oz Cream Cheese Softened and at room temperature
  • 7 oz Marshmallow Fluff Substitute with homemade marshmallow cream if preferred
  • 1 tsp Vanilla Extract Almond extract can be used for a different flavor
  • 8 oz Whipped Topping Thawed; homemade whipped cream can also work
For Toppings
  • Fresh Berries Optional, for garnish
  • Mini Marshmallows Optional, adds chewy bites
  • Chocolate Shavings or Drizzle Optional, for a decadent touch
  • Crushed Graham Crackers Optional, for extra texture

Equipment

  • 9-inch springform pan
  • large mixing bowl
  • Electric mixer
  • spatula

Method
 

Preparation Steps
  1. Make the Crust: Combine graham cracker crumbs and sugar, pour in melted butter, mix and press into springform pan. Chill for 30 minutes.
  2. Prepare the Filling: Beat cream cheese until smooth, add marshmallow fluff and vanilla extract, mix until fluffy.
  3. Fold in Whipped Topping: Gently fold thawed whipped topping into cream cheese mixture until combined and fluffy.
  4. Assemble the Cheesecake: Pour filling into the chilled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  5. Decorate and Serve: Remove cheesecake from springform pan, top with desired toppings, slice, and serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 40mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature to avoid lumps. Chill overnight for the best texture. Wrap leftovers tightly for up to a week in the fridge.

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