Marshmallow Whip Cheesecake

Why You’ll Love This Recipe

This cheesecake is super easy to make with minimal effort and no baking required. The combination of creamy cream cheese, sweet marshmallow fluff, and whipped cream creates a decadent yet light filling. The graham cracker crust adds the perfect crunch, and the fluffy marshmallow topping is the cherry on top. Whether for a family gathering or a special occasion, this cheesecake is sure to impress.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Filling:

• 16 oz cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 ½ cups marshmallow fluff

• 1 cup heavy cream, whipped

For the Topping:

• 1 cup marshmallow fluff

• 1 cup heavy cream, whipped

• Mini marshmallows or crushed graham crackers (optional, for garnish)

Instructions

For the Crust:

1. Prepare the crust:

   • Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.

   • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

   • Chill the crust in the refrigerator while you prepare the filling.

For the Filling:

2. Make the filling:

   • In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

   • Add vanilla extract and marshmallow fluff, mixing until combined.

   • Gently fold in the whipped cream until the mixture is light and fluffy.

3. Assemble the cheesecake:

   • Pour the marshmallow filling over the chilled graham cracker crust and smooth the top.

   • Refrigerate the cheesecake for at least 4 hours, or until fully set.

For the Topping:

4. Prepare the topping:

   • In a separate bowl, beat together the marshmallow fluff and whipped cream until smooth and fluffy.

   • Spread the marshmallow topping evenly over the set cheesecake.

5. Garnish and chill:

   • Optionally, garnish with mini marshmallows or crushed graham crackers for added texture and decoration.

   • Chill for an additional 1-2 hours to let the topping set.

6. Serve:

   • Once the cheesecake is fully set and chilled, slice and serve this fluffy, marshmallowy treat!

Servings and Timing

• Yield: 10 servings (1 cheesecake, 9-inch)

• Prep Time: 25 minutes

• Chill Time: 5-6 hours (4 hours for filling and 1-2 hours for topping)

• Total Time: 25 minutes + chilling time

Variations

• Flavor Twist: Add a tablespoon of cocoa powder to the filling for a chocolatey version.

• Topping Variations: For a more decadent topping, use whipped chocolate ganache or a drizzle of caramel sauce.

• Vegan Version: Use dairy-free cream cheese and coconut whipped cream for a vegan version of this cheesecake.

• Berry Compote: Top with fresh berries or a berry compote for added color and freshness.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: You can freeze individual slices of the cheesecake for up to 1 month. Thaw in the fridge before serving.

Nutrition (Per Serving)

(Approximate values—these may vary depending on specific ingredients used.)

• Calories: ~332 kcal

• Total Fat: 14.9g

  • Saturated Fat: 9.2g

• Cholesterol: 88.7mg

• Sodium: 123.3mg

• Carbohydrates: 44.8g

  • Sugars: 28.5g

  • Dietary Fiber: 0.7g

• Protein: 4.3g

• Vitamin A: 99.6µg

• Vitamin C: 11.1mg

• Calcium: 66.7mg

• Iron: 1.3mg

Conclusion

This Marshmallow Cheesecake is a light, fluffy, and indulgent treat that’s incredibly easy to make and requires no baking! With a delicious graham cracker crust and a creamy marshmallow filling, it’s sure to be a hit at any event. Whether for a special occasion or just because, this dessert is sure to become a favorite!

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