Marshmallow Whip Cheesecake
A no-bake cheesecake featuring a buttery crust, a fluffy cream-cheese and marshmallow filling, topped with marshmallow whip, mini marshmallows and crushed crackers.
Equipment
- 9-inch springform or pie pan
- Mixing Bowl
- Electric Mixer
Ingredients
Crust
- 1½ cups graham cracker crumbs about 10-12 sheets
- ½ cup unsalted butter, melted
- 2 Tbsp granulated sugar
Cheesecake Filling
- 2 packages cream cheese (8 oz each), softened
- 1 cup confectioners’ sugar
- 1½ cups marshmallow fluff
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Toppings
- marshmallow whipped cream (optional)
- mini marshmallows, for garnish
- crushed graham crackers, for garnish
Instructions
- In a small bowl, mix graham cracker crumbs, melted butter and granulated sugar until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pan. Chill or set aside.
- In a large mixing bowl, beat the softened cream cheese and confectioners’ sugar until smooth and creamy. Add marshmallow fluff and vanilla extract; mix until combined.
- In a separate bowl whip the heavy cream starting on low speed, then gradually to high until stiff peaks form. Fold the whipped cream gently into the marshmallow-cream cheese mixture, until just combined.
- Pour or spread the filling into the prepared crust. Smooth the top. Refrigerate for at least 4 hours (or longer) until fully set.
- Once set, optionally spread a layer of marshmallow whipped cream on top. Garnish with mini marshmallows and crushed graham crackers. Slice and serve chilled.
Notes
Make ahead dessert — the cheesecake will keep in the fridge for 3-4 days. For best texture, add the toppings just before serving.