Description
A light and fluffy cheesecake with a marshmallow whip topping.
Ingredients
Scale
- 1 (9-inch) graham cracker crust
- 1 (8 oz) block cream cheese, softened
- 1 (7 oz) jar marshmallow creme (or fluff)
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 tsp vanilla extract
- Optional: extra whipped cream or topping for garnish
Instructions
- Beat softened cream cheese until smooth.
- Add marshmallow creme and vanilla extract, mixing until fully combined.
- Fold in thawed whipped topping gently.
- Pour mixture into graham cracker crust.
- Chill in the refrigerator for at least 2 hours before serving.
- Garnish with extra whipped cream if desired.
Notes
- Ensure cream cheese is fully softened for a smooth texture.
- Chill thoroughly before serving for best results.
- Store leftovers covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: marshmallow whip cheesecake, no-bake cheesecake, easy dessert