Marshmallow Whip Cheesecake
A creamy no-bake marshmallow whip cheesecake with graham cracker crust, fluffy filling, and customizable toppings. Easy, light, and delicious!
Ingredients
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup 1 stick unsalted butter, melted
For the 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 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 bowl, beat cream cheese until smooth and fluffy. Add marshmallow fluff and vanilla extract, mixing until creamy. Gently fold in whipped topping until light and airy.
Assemble the Cheesecake
- Spread filling evenly over the chilled crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).
Decorate & Serve
- Before serving, top with fresh berries, marshmallows, chocolate drizzle, or crushed graham crackers. Remove springform ring, slice, and enjoy chilled.