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Marshmallow Whip Cheesecake: No-Bake Dream Dessert

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A creamy no-bake cheesecake with layers of fluffy marshmallow, set on a crunchy graham cracker crust, perfect for summer gatherings and special occasions.

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

  1. Make the Crust: In a medium bowl, combine the graham cracker crumbs with the granulated sugar. Pour in the melted butter and stir until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
  2. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the marshmallow fluff and vanilla extract, mixing until the mixture is creamy and well blended.
  3. Fold in Whipped Topping: Gently fold in the thawed whipped topping into the cheesecake mixture. Use a spatula and be careful not to deflate the mixture to keep it light and airy.
  4. Assemble the Cheesecake: Spread the cheesecake filling over the chilled graham cracker crust in the springform pan. Smooth the top with a spatula.
  5. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for the best results.
  6. Decorate and Serve: Once chilled, top the cheesecake with your desired decorations such as fresh berries, mini marshmallows, or a drizzle of chocolate. Carefully remove the springform ring, slice the cheesecake, and serve chilled.

Notes

Store leftovers in the refrigerator for up to 3 days. Avoid freezing as it may alter the texture.

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