Marshmallow Whip Cheesecake Recipe

Introduction

This Marshmallow Whip Cheesecake is a light and fluffy dessert that combines creamy cream cheese, sweet marshmallow fluff, and airy whipped topping on a crunchy graham crust. It’s an easy no-bake treat perfect for any occasion.

Ingredients

• 8 oz cream cheese, softened
• 7 oz marshmallow fluff
• 1 cup whipped topping (such as Cool Whip)
• 1 pre-made graham cracker crust (9-inch)

Instructions

1. Step 1: In a large bowl, beat the softened cream cheese until smooth. Fold in the marshmallow fluff until well combined, then gently fold in the whipped topping to keep the mixture light and airy.
2. Step 2: Pour the filling mixture evenly into the graham cracker crust. Smooth the top with a spatula.
3. Step 3: Refrigerate the cheesecake for at least 4 hours, or until firm, before serving.

Tips & Variations

• For a chocolate twist, sprinkle mini chocolate chips or cocoa powder on top before chilling.
• Use a homemade graham crust for extra flavor and crunch.
• Allow cream cheese to soften fully at room temperature for a smoother filling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. To prevent condensation, let it sit at room temperature for about 10 minutes before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best made at least 4 hours ahead or overnight to allow it to set properly.

Can I use regular whipped cream instead of whipped topping?

Yes, you can substitute freshly whipped cream, but make sure it’s whipped to stiff peaks to maintain the cheesecake’s texture.

Marshmallow Whip Cheesecake Recipe

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★★★★★

4.8 from 96 reviews

A light and fluffy Marshmallow Whip Cheesecake featuring a creamy cream cheese and marshmallow fluff filling set in a crunchy graham cracker crust, chilled to perfection for a no-bake dessert that’s delightfully smooth and sweet.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 8 oz cream cheese, softened
• 7 oz marshmallow fluff
• 1 cup whipped topping (such as Cool Whip)

Crust

• 1 prepared graham cracker crust (9-inch)

Instructions

1. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the marshmallow fluff and continue to mix until well combined and fluffy. Gently fold in the whipped topping to maintain the airy texture of the filling.
2. Assemble the cheesecake: Pour the marshmallow cream cheese mixture evenly into the prepared graham cracker crust, smoothing the top with a spatula for an even finish.
3. Chill to set: Cover the assembled cheesecake with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm and chilled thoroughly before serving.

Notes

• Ensure the cream cheese is fully softened to avoid lumps in the filling.
• Use freshly whipped topping for best texture if preferred over store-bought.
• This cheesecake does not require baking, making it an ideal quick and easy dessert.
• For added flavor, consider garnishing with fresh berries or chocolate shavings before serving.
• Chilling overnight will yield the best texture and flavor integration.

Keywords: marshmallow cheesecake, no bake cheesecake, fluffy cheesecake, whipped cheesecake, graham cracker crust dessert