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Marshmallow Whip Cheesecake

Fluffy Marshmallow Whip Cheesecake: No-Bake Dream Dessert

Delight in this creamy Marshmallow Whip Cheesecake, featuring a no-bake, light, and fluffy filling for an indulgent dessert experience.
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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
  • 1.5 cups Graham Cracker Crumbs About 10-12 sheets crushed
  • 0.25 cups Unsalted Butter Melted
  • 0.25 cups Granulated Sugar
For the Cheesecake Filling
  • 8 ounces Cream Cheese Softened
  • 1 cups Confectioners’ Sugar
  • 1 cups Marshmallow Fluff
  • 1 teaspoon Vanilla Extract Use pure for best results
For the Topping
  • 1 cups Heavy Whipping Cream Whipped until stiff peaks form
  • 1 cups Mini Marshmallows For garnish
  • 0.5 cups Crushed Graham Crackers For sprinkle on top

Equipment

  • mixing bowl
  • Electric Mixer
  • 9-inch Pie Pan
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Combine graham cracker crumbs, melted unsalted butter, and granulated sugar in a bowl. Press into a 9-inch pie pan.
  2. Beat softened cream cheese and confectioners’ sugar until smooth. Add marshmallow fluff and vanilla extract, mixing well.
  3. Whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
  4. Spoon the mixture into the crust, smoothing the top. Cover and refrigerate for at least 4 hours.
  5. Spread whipped cream over the cheesecake and top with mini marshmallows and crushed graham crackers.
  6. Slice the cheesecake into wedges and serve cold.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 210mgPotassium: 100mgSugar: 25gVitamin A: 600IUCalcium: 50mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and ensure the cheesecake is fully chilled before serving.

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