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Marshmallow Whip Cheesecake

Marshmallow Whip Cheesecake: The Ultimate No-Bake Treat

Indulge in Marshmallow Whip Cheesecake, a light and airy no-bake dessert perfect for summer gatherings.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Graham Cracker Crust Gluten-free option available
For the Filling
  • 8 oz Cream Cheese softened, at room temperature
  • 7 oz Marshmallow Creme or melted mini marshmallows with butter
  • 8 oz Cool Whip thawed, can substitute with real whipped cream
  • 1 tsp Vanilla Extract
For Garnishing
  • Optional Whipped Cream for garnish

Equipment

  • 9-inch pie dish or springform pan
  • mixing bowl
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the crust by preheating the oven to 350°F (175°C) if using a baked crust. Crush the graham crackers, mix with melted butter, and press into the pan. Refrigerate if making no-bake crust.
  2. Beat the softened cream cheese in a large bowl on medium speed for 2-3 minutes until smooth and fluffy.
  3. Mix in marshmallow crème and vanilla extract, beating for another 2-3 minutes until combined and fluffy.
  4. Fold in thawed Cool Whip gently until no streaks remain.
  5. Spread the filling evenly over the crust and smooth the top. Refrigerate for at least 4 hours or overnight.
  6. Serve chilled, optionally garnished with whipped cream, berries, or chocolate drizzle.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 250mgPotassium: 50mgSugar: 22gVitamin A: 400IUCalcium: 50mgIron: 0.5mg

Notes

For best results, chill the cheesecake overnight and use softened cream cheese to avoid lumps.

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