Marshmallow Whip Cheesecake — A cloud-like, no-bake dessert with the perfect balance of creamy tang and marshmallow sweetness. Ideal for holidays, potlucks, or a
Ingredients
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted butter
Filling:
16 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 cup marshmallow fluff (or creme)
1 cup heavy whipping cream, whipped to stiff peaks
Topping:
1 cup mini marshmallows
½ cup melted chocolate (optional but delicious)
Directions
Prepare the Crust:
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of a greased 9-inch springform pan to form a smooth, even layer.
Bake at 350°F (175°C) for 10 minutes.
Let the crust cool completely before adding the filling.
Make the Filling:
In a large bowl, beat cream cheese and sugar until smooth and fluffy.
Add vanilla extract and marshmallow fluff, mixing until fully incorporated.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate it.
Assemble the Cheesecake:
Pour the fluffy filling over the cooled crust.
Smooth the top with a spatula.
Refrigerate for at least 4 hours or until fully set. Overnight is best for clean slices!
Add Toppings:
Top with mini marshmallows and drizzle with melted chocolate, if using.
For toasted marshmallow flavor, you can briefly broil the top (watch carefully!).
Serve & Enjoy:
Carefully release the cheesecake from the springform pan.
Slice with a clean, sharp knife (wipe between cuts for best presentation).
Serve chilled for the ultimate creamy treat!