Description
Marshmallow Whip Cheesecake is a light, fluffy no-bake dessert made with cream cheese and marshmallow fluff, set over a buttery graham cracker crust for a sweet and airy treat.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 jar (7 oz) marshmallow fluff
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Fresh berries or chocolate drizzle (optional topping)
Instructions
- In a bowl, mix graham cracker crumbs with melted butter until combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Chill crust in the refrigerator for 20 minutes.
- In a large bowl, beat cream cheese until smooth.
- Add marshmallow fluff, powdered sugar, and vanilla extract. Mix until creamy.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Spread filling evenly over chilled crust.
- Refrigerate for at least 4 hours or until set.
- Garnish with fresh berries or chocolate drizzle before serving.
Notes
- Chill overnight for best texture.
- Use full-fat cream cheese for a richer flavor.
- Store refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American