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Marshmallow Whip Cheesecake Recipe

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★★★★★

4.7 from 104 reviews

This Marshmallow Whip Cheesecake is a light and airy no-bake dessert combining a crispy graham cracker crust with a creamy marshmallow-flavored cheesecake filling. The luscious filling blends cream cheese, marshmallow fluff, and whipped topping for a smooth, fluffy texture, perfect for a sweet treat that requires minimal effort. Finished with optional toppings like fresh berries, mini marshmallows, or chocolate drizzle, it’s an irresistible dessert for any occasion.

Ingredients

Scale

For the Graham Cracker Crust:

  • 1½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 7 oz marshmallow fluff (1 jar)
  • 1 tsp vanilla extract
  • 1 container (8 oz) whipped topping (like Cool Whip), thawed

Optional Toppings:

  • Fresh berries
  • Mini marshmallows
  • Chocolate shavings or drizzle
  • Crushed graham crackers

Instructions

  1. Make the Crust: In a medium bowl, mix graham cracker crumbs and sugar. Stir in the melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
  2. Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add marshmallow fluff and vanilla extract, mixing until well combined and creamy. Gently fold in the whipped topping until the mixture is light and airy.
  3. Assemble the Cheesecake: Spread the cheesecake mixture over the chilled crust. Use a spatula to smooth the top evenly. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set and firm up.
  4. Decorate and Serve: Before serving, add your choice of toppings such as fresh strawberries, mini marshmallows, or a drizzle of chocolate sauce. Carefully remove the springform ring, slice, and serve chilled for the best taste and texture.

Notes

  • For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Use a 9-inch springform pan for easy removal of the cheesecake.
  • Chill the cheesecake overnight to allow it to set properly and enhance flavor.
  • Feel free to customize the toppings according to preference or seasonality.
  • This recipe is a no-bake dessert, ideal for hot weather or when avoiding oven use.

Keywords: Marshmallow Whip Cheesecake, No-Bake Cheesecake, Easy Cheesecake, Dessert, Graham Cracker Crust, Cream Cheese Dessert, Light Cheesecake

Find it online: https://ricoloranz.com/marshmallow-whip-cheesecake-recipe/