Description
A light-as-air marshmallow cheesecake with a buttery graham crust and toasted whipped topping, perfect for a no-bake dessert.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1 cup marshmallow fluff
- 1 cup heavy whipping cream
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Mini marshmallows (for topping)
- Pinch of salt
Instructions
- Mix graham cracker crumbs, melted butter, and a pinch of salt. Press firmly into a springform pan and chill for 20 minutes.
- Beat cream cheese until smooth and fluffy.
- Add marshmallow fluff, powdered sugar, and vanilla. Mix until fully combined.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the marshmallow mixture until light and airy.
- Spread filling evenly over chilled crust and smooth the top.
- Chill for at least 4 hours. Top with whipped swirls and lightly toasted mini marshmallows before serving.
Notes
- Ensure cream cheese is softened for easier mixing.
- For best results, chill the cheesecake overnight.
- Feel free to add other toppings like chocolate shavings or fruit.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg