Description
Indulge in the light, fluffy decadence of this Marshmallow Whip Cheesecake. A dreamy combination of creamy cheesecake filling atop a buttery graham cracker crust, topped with your favorite garnishes for a truly delightful dessert experience.
Ingredients
Scale
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 7 oz marshmallow fluff (1 jar)
- 1 tsp vanilla extract
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
Optional Toppings:
- Fresh berries
- Mini marshmallows
- Chocolate shavings or drizzle
- Crushed graham crackers
Instructions
- Make the Crust – In a medium bowl, mix graham cracker crumbs and sugar. Stir in the melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
- Prepare the Filling – In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add marshmallow fluff and vanilla extract, mixing until well combined and creamy. Gently fold in the whipped topping until the mixture is light and airy.
- Assemble the Cheesecake – Spread the cheesecake mixture over the chilled crust. Use a spatula to smooth the top evenly. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Decorate and Serve – Before serving, add your choice of toppings — fresh strawberries, mini marshmallows, or a drizzle of chocolate sauce. Carefully remove the springform ring, slice, and serve chilled.
Notes
- Prep Time: 20 minutes
- Category: Dessert
- Method: Chilling, Mixing, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 380
- Sugar: 25g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Marshmallow Whip Cheesecake, Cheesecake Recipe, Dessert, Marshmallow Fluff, Graham Cracker Crust
