Marshmallow Whip Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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
Find it online: https://cookwithyana.com/marshmallow-whip-cheesecake-recipe/
