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Marshmallow Whip Cheesecake : No-Bake Dream Dessert Recipe

Marshmallow Whip Cheesecake : No-Bake Dream Dessert Recipe
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This Marshmallow Whip Cheesecake is a light, no-bake dessert that combines a buttery graham cracker crust with an airy, fluffy filling made from cream cheese, marshmallow fluff, and whipped topping. It’s sweet, creamy, and effortless—perfect for holidays, parties, or anytime you want a dessert that looks impressive but requires zero baking. Customize it with fresh berries, chocolate drizzle, or crushed graham crackers for the perfect finishing touch!

Ingredients

Scale

Graham Cracker Crust

  • 1½ cups graham cracker crumbs

  • ⅓ cup granulated sugar

  • ½ cup (1 stick) unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, softened

  • 7 oz marshmallow fluff (1 jar)

  • 1 tsp vanilla extract

  • 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed

Optional Toppings

  • Fresh berries

  • Mini marshmallows

  • Chocolate drizzle or chocolate shavings

  • Crushed graham crackers

Instructions

1. Make the Crust

In a medium bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until fully moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Chill in the refrigerator while preparing the filling.

2. Prepare the Filling

Beat the softened cream cheese in a large mixing bowl until smooth and fluffy.
Add marshmallow fluff and vanilla extract; mix until creamy.
Gently fold in the whipped topping until the mixture becomes light and airy—avoid overmixing.

3. Assemble the Cheesecake

Spread the cheesecake filling evenly over the chilled crust.
Smooth the top with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.

4. Decorate & Serve

Top with fresh berries, mini marshmallows, chocolate drizzle, or any preferred toppings.
Remove the springform ring, slice, and serve the cheesecake chilled.

Notes

  • Make sure the cream cheese is fully softened to prevent lumps.

  • For a firmer texture, chill overnight.

  • Press the crust down tightly using a spatula or measuring cup to keep it from crumbling.

  • Keep leftovers refrigerated and enjoy within 2–3 days.

  • Add cocoa powder to the crust or topping for a chocolate twist!

Find it online: https://chocotune.com/marshmallow-whip-cheesecake-no-bake-dream-dessert-recipe/