Marshmallow Whip Cheesecake: No-Bake Dream Dessert
A light and fluffy no-bake cheesecake with a buttery graham cracker crust, creamy marshmallow-infused filling, and optional marshmallow whip topping for an extra dreamy finish.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
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
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch pan. Chill to set.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Add marshmallow fluff and vanilla extract, mixing until well combined.
- Gently fold in the whipped topping until the mixture is smooth and airy.
- Pour filling into the chilled crust, smoothing the top evenly.
- Refrigerate for at least 4 hours, or overnight for best results.
- Optional: For an extra marshmallow layer, blend marshmallow fluff with whipped cream and spread over the chilled cheesecake.
- Garnish with berries, mini marshmallows, chocolate shavings, or crushed graham crackers before serving.
Notes
Full-fat cream cheese yields the best texture; light cream cheese may result in a softer set.
Gluten-free graham crackers can be used for a gluten-free version.
Add toppings just before serving to maintain texture and freshness.
Freezing is not recommended as it can affect texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 27g
- Sodium: 240mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 55mg
