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Fluffy Marshmallow Whip Cheesecake with graham cracker crust and whipped topping
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Marshmallow Whip Cheesecake

This Marshmallow Cream Cheesecake is a luscious no-bake dessert with a buttery graham cracker crust, a fluffy marshmallow cream cheese filling, and the perfect balance of sweet and creamy. Simple to make, yet impressive enough for any celebration.
Course: Dessert
Cuisine: American
Keyword: cream cheese dessert, marshmallow cheesecake, no-bake cheesecake
Calories: 420kcal

Equipment

  • springform pan 9-inch
  • mixing bowls
  • electric mixer
  • spatula

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 (8 oz) packages cream cheese, softened
  • 1 (7 oz) jar marshmallow creme
  • 1 (8 oz) container frozen whipped topping, thawed
  • 1 tsp vanilla extract

Instructions

  • In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan to form the crust. Chill while preparing the filling.
  • In a large mixing bowl, beat cream cheese until smooth. Add marshmallow creme and vanilla extract, mixing until creamy and combined.
  • Fold in thawed whipped topping gently until fully incorporated and fluffy.
  • Spread filling evenly over the chilled crust. Cover and refrigerate for at least 4 hours, or overnight, until firm.
  • Remove from springform pan before serving. Garnish with whipped cream or fresh fruit if desired.

Notes

Chill the cheesecake for at least 4 hours, or overnight, to ensure the filling sets properly. Top with whipped cream or fresh berries for extra flair.