Marshmallow Whip Cheesecake
A simple, no-bake cheesecake with a light and fluffy texture. It uses a graham cracker crust and combines cream cheese with marshmallow creme and whipped topping.
Ingredients
For the Filling
- 1 block cream cheese softened, 8 oz
- 1 jar marshmallow creme or fluff, 7 oz
- 1 teaspoon vanilla extract
- 1 tub whipped topping thawed, like Cool Whip, 8 oz
For the Crust and Garnish
- 1 graham cracker crust 9-inch
- whipped cream or topping optional, for garnish
Instructions
- Beat the softened cream cheese in a bowl until smooth.
- Add the marshmallow creme and vanilla extract. Mix until fully combined.
- Fold in the thawed whipped topping until no streaks remain.
- Spread the filling into the graham cracker crust.
- Refrigerate for at least 4 hours or until set.
- Garnish with extra whipped cream or topping before serving if desired.
Notes
For best results, make sure your cream cheese is fully softened to avoid lumps. You can use homemade whipped cream instead of whipped topping if preferred.