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Marshmallow Whip Cheesecake

A creamy and fluffy dessert that combines the sweetness of marshmallow with the rich texture of cream cheese, perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch graham cracker crust A buttery base that adds a delightful crunch.
Filling
  • 1 package cream cheese, softened Make sure it’s nice and creamy for that smooth texture.
  • 1 jar marshmallow creme This gives our cheesecake that sweet, fluffy flavor.
  • 1 tub whipped topping (Cool Whip), thawed Thawed means it’s ready to fold into the mix!
  • 1 tsp vanilla extract Always adds that extra element of warmth.
  • optional whipped cream or topping for garnish Because who doesn’t love a little extra fluff?

Method
 

Preparation
  1. In a mixing bowl, beat the softened cream cheese until it’s smooth and fluffy.
  2. Gently fold in the marshmallow creme and vanilla extract until fully combined.
  3. Fold in the whipped topping gently to keep all that lovely volume.
  4. Spread the mixture evenly into the graham cracker crust.
  5. Place the cheesecake in the fridge to chill for at least 4 hours, or overnight if possible.
  6. Before serving, garnish with some whipped cream if desired.

Notes

Use a store-bought crust for convenience. Ensure cream cheese is at room temperature to avoid lumps. Consider adding crushed fruit or chocolate sauce for variety.