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Fluffy Marshmallow Whip Cheesecake with graham cracker crust and whipped topping

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.
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Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. In a large mixing bowl, beat cream cheese until smooth. Add marshmallow creme and vanilla extract, mixing until creamy and combined.
  3. Fold in thawed whipped topping gently until fully incorporated and fluffy.
  4. Spread filling evenly over the chilled crust. Cover and refrigerate for at least 4 hours, or overnight, until firm.
  5. 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.