Description
A delicious no-bake cheesecake made with marshmallow fluff and cream cheese, perfect for any occasion.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 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
- 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.
- 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.
- 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.
- 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
- For best results, refrigerate overnight to allow the cheesecake to set properly.
- Feel free to customize toppings based on your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Marshmallow Whip Cheesecake, No-Bake Cheesecake, Dream Dessert