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Marshmallow Whip Cheesecake

Dreamy Marshmallow Whip Cheesecake for Effortless Summer Bliss

This Marshmallow Whip Cheesecake is a fluffy, no-bake dessert perfect for summer, combining creamy texture with a delightful crust.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitution: Use chocolate wafer cookies or crushed Oreos for a twist.
  • 2 tablespoons Granulated Sugar No substitutions required for this role.
  • 1/2 cup Unsalted Butter (melted) Use salted butter if preferred for added flavor.
For the Filling
  • 8 oz Cream Cheese (softened) Ensure it’s at room temperature for easy mixing.
  • 7 oz Marshmallow Fluff No substitutions for this key ingredient.
  • 1 teaspoon Vanilla Extract Substitution: Use almond extract for a different flavor profile.
  • 8 oz Whipped Topping Substitution: Use homemade whipped cream (about 2½ cups) for freshness.

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • Electric Mixer
  • Spatula

Method
 

Step-by-Step Instructions for Marshmallow Whip Cheesecake
  1. Begin by combining graham cracker crumbs and granulated sugar in a medium bowl. Pour in the melted unsalted butter and mix until everything is well combined. Firmly press this blend into the bottom of a 9-inch springform pan, creating an even layer. Chill the crust in the refrigerator for at least 30 minutes to set.
  2. In a large mixing bowl, start by beating the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy—about 2 minutes. Add in the marshmallow fluff and vanilla extract, blending until fully incorporated.
  3. Gently fold the whipped topping into your cream cheese mixture, using a spatula to carefully incorporate without deflating the mix.
  4. Once your filling is ready, evenly spread it over the prepared and chilled crust in the springform pan. Cover the cheesecake with plastic wrap and place it in the refrigerator. Allow it to chill for at least 4 hours, ideally overnight.
  5. Just before serving your Marshmallow Whip Cheesecake, choose your favorite toppings—fresh strawberries, mini marshmallows, or a drizzle of chocolate work beautifully.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mg

Notes

For best results, ensure cream cheese is at room temperature before mixing, and allow the cheesecake to set overnight for the best texture.

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