Description
This no-bake Marshmallow Whip Cheesecake features a graham cracker crust, a light marshmallow-flavored cheesecake filling, and a fluffy topping. It’s an easy, elegant dessert perfect for holidays, potlucks, and warm-weather entertaining.
Ingredients
Scale
For the Crust:
- 1½ cups 150g graham cracker crumbs
- ¼ cup 50g granulated sugar
- ½ cup 115g unsalted butter, melted
For the Cheesecake Filling:
- 2 packages (16 oz/450g cream cheese, softened)
- 1 cup 120g powdered sugar
- 1 tsp vanilla extract
- 1½ cups 120g marshmallow fluff
- 1 cup 240ml heavy cream, whipped to stiff peaks
For the Topping:
- 1 cup 80g marshmallow fluff
- ½ cup 120ml heavy cream, whipped
- Mini marshmallows or toasted graham cracker crumbs (for garnish)
Instructions
- Mix graham cracker crumbs, sugar, and melted butter. Press into 9-inch springform pan and chill.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Mix in marshmallow fluff. Fold in whipped cream gently.
- Spread filling over crust. Smooth the top.
- Mix marshmallow fluff and whipped cream for topping. Spread evenly.
- Garnish with marshmallows or crumbs. Chill for 6 hours or overnight before serving.
Notes
- Use full-fat cream cheese for best texture.
- Add lemon zest for brightness or swirl in fruit puree.
- For gluten-free, use GF graham crackers.
- Not recommended for freezing—texture may change.
- Store covered in fridge for up to 4 days.
- Prep Time: 25 minutes
Nutrition
- Calories: 410