Description
This Marshmallow Whip Cheesecake is a no-bake dessert that is rich yet light, silky yet firm, and made with just a few pantry-friendly ingredients. It’s a chilled pie that’s perfect for warm days but enjoyed year-round. This whipped cheesecake is a crowd-pleaser at any gathering.
Ingredients
Scale
- 1 (9-inch) graham cracker crust
- 1 (8 oz) block cream cheese, softened
- 1 (7 oz) jar marshmallow creme
- 1 (8 oz) tub whipped topping, thawed
- 1 tsp vanilla extract
- Optional: extra whipped cream or topping for garnish
Instructions
- In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Add the marshmallow creme and vanilla extract. Beat until combined.
- Gently fold in the whipped topping until fully incorporated.
- Spoon the marshmallow whip cheesecake mixture into the graham cracker crust and smooth the top.
- Cover and refrigerate for at least 4 hours, or overnight, until set.
- Garnish with whipped cream or toppings just before serving.
Notes
- For extra tang, add a squeeze of lemon juice to the filling.
- Top with berries or a drizzle of chocolate sauce if desired.
- Make sure the cream cheese is fully softened before mixing.
- Don’t overmix once whipped topping is added; fold gently.
- Chill for a full 4+ hours for best slicing texture.
- A hot knife helps get clean, smooth slices.
- Store covered in the refrigerator for up to 5 days.
- Can be frozen (wrapped tightly) for up to 1 month; thaw in fridge before serving.
- Don’t add fresh fruit toppings until ready to serve to avoid moisture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice