Marshmallow Whip Cheesecake
A creamy, no-bake cheesecake with marshmallow fluff and whipped topping for a soft, dreamy texture, layered on a buttery graham cracker crust. Perfect for holidays, celebrations, or simply treating yourself.
Calories:
Ingredients
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
- 8 oz whipped topping like Cool Whip, thawed
Optional Toppings:
- Fresh berries
- Mini marshmallows
- Chocolate shavings or drizzle
- Crushed graham crackers
Instructions
- Combine graham cracker crumbs and sugar, then stir in melted butter until evenly coated.
- Press the mixture into a 9-inch springform pan and chill for 20 minutes.
- In a large bowl, beat cream cheese until smooth, then add marshmallow fluff and vanilla, mixing until creamy.
- Gently fold in the whipped topping until light and airy. Spread the filling over the crust, smooth the top, and refrigerate for at least 4 hours or overnight.
- Before serving, add toppings like berries, mini marshmallows, or chocolate drizzle, remove the ring, slice, and serve chilled.