Description
This Marshmallow Whip Cheesecake Heaven is a dreamy, no-bake dessert that combines the fluffiness of marshmallow cream, the tanginess of cream cheese, and the crunch of a graham cracker crust. It’s an easy, crowd-pleasing treat perfect for any occasion!
Ingredients
Units
Scale
For the crust:
- 2 cups (200 g) graham cracker crumbs
- 1/2 cup (113 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
For the cheesecake filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 g) marshmallow fluff or cream
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream
- 1/4 cup (30 g) powdered sugar
For topping (optional):
- Whipped cream
- Mini marshmallows
- Shaved chocolate or fruit
Instructions
- Prepare the crust:
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan or pie dish to form an even crust. Refrigerate while preparing the filling.
- Make the filling:
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add the marshmallow fluff and vanilla extract, and mix until well combined.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Assemble the cheesecake:
- Spoon the cheesecake filling onto the prepared crust and spread it out evenly. Smooth the top with a spatula.
- Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
- Add toppings (optional):
- Before serving, garnish with whipped cream, mini marshmallows, shaved chocolate, or fruit for an extra touch of indulgence.
- Serve:
- Slice and enjoy this creamy, fluffy cheesecake heaven!
Notes
- Storage: Store leftovers in the refrigerator for up to 3 days.
- Customizations: Use crushed chocolate cookies for the crust or mix in crushed candy pieces into the filling for a fun twist.
- Freezing option: Freeze the cheesecake (without toppings) for up to 1 month. Thaw in the refrigerator before serving.