Marshmallow Whip Cheesecake: No-Bake Dream Dessert
Indulge in a slice of heaven with this no-bake Marshmallow Whip Cheesecake featuring a creamy filling of cream cheese and marshmallow fluff atop a crunchy graham cracker crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 260 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 7 oz marshmallow fluff
- 1 tsp vanilla extract
- 8 oz whipped topping, thawed
- Fresh berries (for topping)
- Mini marshmallows (for topping)
- Chocolate shavings or drizzle (for topping)
- Crushed graham crackers (for topping)
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until well combined. Press the mixture into the bottom of a springform pan to create an even layer. Chill in the refrigerator while you prepare the filling.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the marshmallow fluff and vanilla extract, mixing until everything is well incorporated.
- Fold in Whipped Topping: Gently fold in the thawed whipped topping into the cream cheese mixture. Be careful not to deflate the mixture, as you want to maintain its airy texture.
- Assemble the Cheesecake: Pour the creamy filling over the chilled graham cracker crust and spread it evenly with a spatula. Smooth the top for an attractive finish.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, or overnight for best results. This will allow it to set properly.
- Decorate and Serve: Once set, remove the cheesecake from the springform pan. Top with fresh berries, mini marshmallows, and a drizzle of chocolate. Slice and serve chilled.
Notes
When folding in the whipped topping, use a gentle hand to maintain the fluffiness. Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the cheesecake (without toppings) for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, no-bake dessert, marshmallow, cream cheese, easy dessert