This Marshmallow Whip Cheesecake is a no-bake dessert that brings together the creamy richness of cheesecake and the light, fluffy texture of marshmallow fluff. It’s a dreamy, decadent dessert that’s perfect for any occasion, especially when you want something indulgent without turning on the oven. The graham cracker crust adds a delightful crunch, while the marshmallow-infused filling creates a cloud-like texture that’s irresistible.
Why You’ll Love This Recipe:
- No-Bake Convenience: No need to heat up the kitchen, making it perfect for hot days or last-minute dessert prep.
- Light and Airy: The marshmallow whip makes the cheesecake filling ultra-fluffy and creamy.
- Crowd-Pleaser: With its unique marshmallow twist, this dessert will stand out and satisfy all your guests’ sweet cravings.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12-14 whole crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup marshmallow fluff (marshmallow creme)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice (optional, for a slight tang)
For Topping (Optional):
- Whipped cream
- Mini marshmallows
- Chocolate drizzle or fruit topping (like berries or cherry sauce)
Equipment:
- 9-inch springform pan
- Hand mixer or stand mixer
- Mixing bowls