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Marshmallow Whip Cheesecake

Marshmallow Whip Cheesecake: The Ultimate No-Bake Delight

Experience Marshmallow Whip Cheesecake, a delightful no-bake dessert perfect for gatherings, with its rich and fluffy texture sure to impress everyone.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs or crushed Oreos for a chocolatey twist
  • 1/4 cup sugar for sweetness
  • 1/2 cup butter melted
For the Filling
  • 8 oz cream cheese beat until smooth
  • 7 oz marshmallow fluff the star ingredient
  • 1 tsp vanilla extract to elevate flavor
  • 8 oz whipped topping or homemade whipped cream
Optional Toppings
  • 1 cup fresh strawberries for a fruity addition
  • 1 cup mini marshmallows adds a playful touch
  • to taste chocolate drizzle for decadence

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter, and mix until thoroughly combined. Press mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 15 minutes.
  2. In a large mixing bowl, beat the cream cheese until smooth and fluffy for about 2-3 minutes. Gradually blend in marshmallow fluff and vanilla extract until creamy.
  3. Gently fold in the whipped topping with a spatula, being careful not to deflate the mixture.
  4. Spread the creamy filling evenly over the chilled crust. Cover and refrigerate for at least 4 hours or overnight.
  5. Before serving, add desired toppings and slice into pieces. Serve chilled.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 240mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Allow overnight chilling for best results. For mini cheesecakes, use a muffin tin.

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