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Marshmallow Whip Cheesecake Recipe

Marshmallow Whip Cheesecake Recipe
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★★★★★

5.1 from 20 reviews

A light and fluffy no-bake Marshmallow Whip Cheesecake made with cream cheese, marshmallow creme, and whipped topping in a graham cracker crust. This easy dessert is perfect for summertime and can be garnished with whipped cream for an extra touch of elegance.

Ingredients

Scale

Crust

  • 1 (9-inch) graham cracker crust

Filling

  • 1 (8 oz) package cream cheese, softened
  • 1 (7 oz) jar marshmallow creme
  • 1 (8 oz) tub whipped topping (Cool Whip), thawed
  • 1 tsp vanilla extract

Optional Garnish

  • Whipped cream or additional topping for garnish

Instructions

  1. Prepare Cream Cheese: Beat the softened cream cheese in a mixing bowl until it becomes smooth and fluffy, ensuring there are no lumps.
  2. Add Marshmallow Creme and Vanilla: Mix in the marshmallow creme and vanilla extract thoroughly until well combined with the cream cheese.
  3. Fold in Whipped Topping: Gently fold the whipped topping into the mixture until everything is fully combined and smooth, maintaining the light texture.
  4. Assemble Cheesecake: Spread the combined cheesecake filling evenly into the prepared graham cracker crust, smoothing the top with a spatula.
  5. Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set properly.
  6. Garnish and Serve: Before serving, garnish with whipped cream or your favorite toppings for added flavor and presentation.

Notes

  • You can use a homemade graham cracker crust if preferred.
  • Ensure cream cheese is fully softened for a smoother filling.
  • For a firmer texture, chill overnight.
  • Optional toppings include fresh fruit, chocolate shavings, or a drizzle of caramel sauce.
  • This cheesecake is best served chilled and kept refrigerated.

Nutrition

Keywords: marshmallow whip cheesecake, no bake cheesecake, easy cheesecake recipe, graham cracker crust cheesecake, fluffy cheesecake dessert

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