Description
This Marshmallow Whip Cheesecake is a light, fluffy, no-bake dessert made with marshmallow crème, cream cheese, and whipped topping inside a buttery graham cracker crust. Perfect for last-minute gatherings, weeknight treats, and holidays.
Ingredients
1 (9-inch) graham cracker crust
1 (8 oz) package cream cheese, softened
1 (7 oz) jar marshmallow crème
1 (8 oz) tub whipped topping (Cool Whip), thawed
1 tsp vanilla extract
Optional: whipped cream or berries for garnish
Instructions
Beat the softened cream cheese until smooth and fluffy.
Mix in the marshmallow crème and vanilla extract until fully combined.
Gently fold in the thawed whipped topping.
Spread the mixture evenly into the graham cracker crust.
Refrigerate for at least 4 hours or overnight for best texture.
Garnish with whipped cream or berries before serving.
Notes
For extra brightness, add a small squeeze of lemon juice to the filling.
Top with berries, chocolate sauce, or crushed graham crackers for added texture.
Chill overnight for clean, firm slices.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 389
- Sugar: 33 g
- Sodium: 265 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 41 mg