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Marshmallow Whip Cheesecake

Marshmallow Whip Cheesecake: Your Dreamy No-Bake Delight

A dreamy Marshmallow Whip Cheesecake that combines a fluffy marshmallow base, rich cream cheese, and a buttery graham cracker crust, perfect for gatherings.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can use gluten-free graham crackers or cookies
  • 1/2 cup Melted Butter Use unsalted butter for better flavor control
For the Cheesecake Filling
  • 2 8 oz blocks Cream Cheese Softened and at room temperature
  • 1 7 oz jar Marshmallow Crème Can substitute with marshmallow fluff
  • 1 8 oz tub Whipped Topping Thawed; homemade stabilized whipped cream works too

Equipment

  • mixing bowl
  • Electric Mixer
  • measuring cup
  • offset spatula

Method
 

Step-by-Step Instructions for Marshmallow Whip Cheesecake
  1. In a mixing bowl, combine the graham cracker crumbs with melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9x13-inch dish and refrigerate for about 30 minutes.
  2. Beat the softened cream cheese in a large bowl until smooth and creamy, about 2-3 minutes. Fold in marshmallow crème until fully combined.
  3. Carefully fold the thawed whipped topping into the cream cheese mixture using a spatula without overmixing.
  4. Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula.
  5. Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight for best results.
  6. When ready to serve, dip a knife in warm water, wipe it dry, and slice into squares. Top with fresh berries or chocolate drizzle if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 90mgSugar: 20gVitamin A: 6IUCalcium: 4mgIron: 2mg

Notes

For best results, ensure cream cheese is at room temperature and all mixing tools are chilled. Be gentle when folding ingredients to keep the cheesecake light and airy.

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