Description
This fluffy, light, no-bake marshmallow cheesecake combines a sweet graham cracker crust with a creamy marshmallow filling and airy topping, perfect for summer gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups marshmallow fluff (marshmallow creme)
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1 cup marshmallow fluff (for topping)
- 1 cup heavy whipping cream, whipped to stiff peaks (for topping)
- Mini marshmallows or crushed graham crackers (optional for garnish)
Instructions
- Prepare the crust by mixing graham cracker crumbs, granulated sugar, and melted butter in a bowl and press into a 9-inch springform pan. Refrigerate.
- Make the cheesecake filling by beating softened cream cheese and powdered sugar until smooth. Add vanilla extract and marshmallow fluff and mix well. Gently fold in whipped cream.
- Chill the filled crust in the fridge for at least 4 hours or overnight.
- Prepare the topping by folding together marshmallow fluff and whipped cream, then spread it over the chilled cheesecake. Garnish with mini marshmallows or crushed graham crackers if desired.
- Serve chilled from the fridge, slicing with a hot knife for clean cuts.
Notes
Ensure the cream cheese is at room temperature to avoid lumps. Always fold the whipped cream gently into the mixture to maintain its airy texture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: marshmallow cheesecake, no-bake dessert, easy desserts, cheesecake recipe, sweet treats