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Marshmallow Whip Cheesecake

A nostalgic no-bake cheesecake that combines fluffy marshmallow and creamy cheesecake flavors, perfect for any gathering or cozy night in.
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Prep Time 15 minutes
Total Time 4 hours
Course Dessert, No-Bake
Servings 8 slices
Calories 350 kcal

Ingredients
  

Crust

  • 1 9-inch graham cracker crust Store-bought or homemade.

Cheesecake Filling

  • 1 8 oz package cream cheese, softened Use full-fat cream cheese for best results.
  • 1 7 oz jar marshmallow creme Adds sweetness and nostalgic flavor.
  • 1 8 oz tub whipped topping (Cool Whip), thawed Lightens the mixture for an airy texture.
  • 1 tsp vanilla extract Enhances flavor.
  • optional whipped cream or topping for garnish For extra fluff on top.

Instructions
 

Preparation

  • Start by gathering all your ingredients and tools: mixing bowl, electric mixer, and spatula.
  • Set the graham cracker crust aside and ensure the cream cheese is softened.

Mixing

  • In a mixing bowl, beat the softened cream cheese until smooth and fluffy.
  • Fold in the marshmallow creme until smooth, ensuring there are no lumps.
  • Add the vanilla extract and mix until incorporated.
  • Gently fold in the thawed whipped topping until fully combined.

Assembling

  • Spread the cheesecake filling evenly into the graham cracker crust.
  • Cover and refrigerate for at least 4 hours or overnight for best results.
  • Before serving, optionally top with whipped cream.
  • Slice and serve chilled.

Notes

Chill for longer if possible for enhanced flavor. Keep refrigerated and consume within 5 days.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 42gProtein: 4gFat: 18gSaturated Fat: 10gSodium: 250mgSugar: 27g
Keyword Cheesecake, Comfort Food, Easy Cheesecake, marshmallow whip, no-bake dessert
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