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–+ servings
Maya

No-Bake Marshmallow Whip Cheesecake: Easy Delight Awaits!

A delicious and easy-to-make no-bake cheesecake featuring a fluffy marshmallow filling, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup marshmallow fluff
  • 1 cup heavy whipping cream

Method
 

  1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. Add the marshmallow fluff to the cream cheese mixture and mix until fully incorporated.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the marshmallow cream cheese mixture until well combined.
  7. Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
  8. Refrigerate for at least 4 hours or until set. For best results, chill overnight.
  9. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 3gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 10gCholesterol: 60mgSodium: 200mgSugar: 20g

Notes

  • For a chocolate twist, add 1/4 cup of cocoa powder to the cream cheese mixture.
  • For a fruity variation, fold in 1 cup of chopped strawberries or blueberries before pouring the filling into the crust.

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