Marshmallow Whip Cheesecake Heaven
A creamy, no-bake cheesecake with a fluffy marshmallow topping and buttery graham cracker crust.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
Filling
- 16 oz Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Pure vanilla extract
- 1.5 cups Marshmallow fluff
- 1 cup Heavy cream, whipped
Topping
- 1 cup Marshmallow fluff For topping
- 1 cup Heavy cream, whipped For topping
Garnish
- to taste Mini marshmallows Optional, for garnish
- to taste Crushed graham crackers Optional, for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until everything is moistened and resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Refrigerate while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Fold 1 1/2 cups marshmallow fluff into the cream cheese mixture until just combined.
- Gently fold in 1 cup of freshly whipped heavy cream, being careful not to deflate the mixture.
- Spread the cream cheese and marshmallow mixture evenly over the chilled crust.
- In a separate bowl, mix 1 cup marshmallow fluff and 1 cup whipped cream together until smooth and fluffy. Swirl this topping over the cheesecake layer.
- Refrigerate the cheesecake for at least 4 hours, or until set. Overnight is even better for perfect slices.
- Before serving, top with mini marshmallows or a sprinkle of crushed graham crackers for extra texture and charm.
- Serve cold for the best creamy texture.
Notes
Keep leftovers tightly covered in the refrigerator for up to 4 days. This cheesecake is best enjoyed chilled.