Marshmallow Whip Cheesecake: No-Bake Dream Dessert

Why You’ll Love This Recipe

• No oven needed perfect for warm weather or busy days.
• Cloud-like texture from the fluffy marshmallow filling and whipped cream.
• Fun and customizable add toppings like mini marshmallows, berries, or chocolate for a personal touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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

Directions

1. Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch pan, and chill to set.
2. Make the filling: Beat softened cream cheese until smooth. Add marshmallow fluff and vanilla, mixing until well combined.
3. Fold in whipped topping: Gently fold in the whipped topping (or whipped cream) until the mixture is smooth and airy.
4. Assemble: Pour the filling into the chilled crust, smoothing the surface. Refrigerate until set, typically at least 4 hours or overnight.
5. Add topping (optional): Blend marshmallow fluff with whipped cream, then spread over the chilled cheesecake for extra fluff. Garnish as desired.

Servings and timing

• Servings: 8–10 slices (based on similar recipe yields)
• Prep time: ~20–25 minutes
• Chill time: At least 4 hours (overnight recommended for best texture)

Storage/Reheating

Store cheesecake in an airtight container in the refrigerator for up to 3–4 days. For best presentation, add toppings like marshmallows or crushed crackers just before serving to maintain texture and freshness.

FAQs

1. Can I use Cool Whip instead of whipped cream?

Yes whipped topping (like Cool Whip) works well and will still yield a creamy texture.

2. Can I skip the marshmallow fluff topping?

Absolutely it’s optional. You can simply leave the cheesecake as is or use alternative toppings.

3. Can I substitute sugar in the crust?

You can adjust sugar or use a pre-made crust, but the sweetness balances the marshmallow filling.

4. Can I use dark chocolate shavings instead of berries?

Yes dark chocolate complements the marshmallow flavor nicely and adds a touch of richness.

5. Does the cheesecake freeze well?

Freezing isn’t recommended; the texture can change. Instead, store in the fridge and top fresh when serving.

6. Is it okay to use light cream cheese?

For best results and texture, use full-fat cream cheese. Lighter versions may result in a softer filling.

7. Can I use gluten-free graham crackers?

Yes as long as they’re similar to standard graham crackers, the crust should still set well.

8. How can I make a richer crust?

Try incorporating crushed pretzels for a sweet-salty twist, like one variation suggests.

9. Can this be made in a springform pan?

Yes a 9-inch springform pan works perfectly, making slicing and serving easier.

10. Can I add almond extract instead of vanilla?

Yes chefs recommend a splash of almond extract for extra flavor.

Conclusion

This Marshmallow Whip Cheesecake is a delightful, no-bake treat easy to make yet irresistibly light, fluffy, and customizable. Whether served plain or adorned with berries, marshmallows, chocolate, or graham crumbs, it’s a whimsical dessert that’s sure to bring smiles. Let me know if you’d like tips for variations or dietary tweaks!

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