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Marshmallow Whip Cheesecake
Caroline

Marshmallow Whip Cheesecake

This no-bake Marshmallow Whip Cheesecake is light, creamy, and irresistibly fluffy — made with cream cheese, marshmallow creme, and whipped topping in a graham cracker crust. A quick and delightful dessert for any occasion!
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch graham cracker crust
  • 8 oz cream cheese, softened
  • 7 oz marshmallow creme
  • 8 oz whipped topping (Cool Whip), thawed
  • 1 tsp vanilla extract
  • whipped cream or toppings, for garnish (optional)

Equipment

  • mixing bowl
  • Electric mixer or hand whisk
  • spatula
  • Measuring spoons
  • 9-inch pie dish if using homemade crust

Method
 

  1. In a mixing bowl, beat softened cream cheese until smooth, creamy, and free of lumps.
  2. Add marshmallow creme and vanilla extract. Mix until fully combined and fluffy.
  3. Gently fold in the whipped topping using a spatula to keep the mixture light and airy.
  4. Spread the mixture evenly into the graham cracker crust, smoothing the top with a spatula.
  5. Refrigerate for at least 4 hours, or overnight, to set completely.
  6. Before serving, top with whipped cream, chocolate drizzle, or fresh fruit if desired.

Notes

  • For a tangier flavor, add a tablespoon of lemon juice to the filling.
  • Make sure the cheesecake is fully chilled before slicing for clean, neat pieces.
  • This dessert is ideal for holidays, potlucks, or any time you need a make-ahead treat.