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No-bake marshmallow whip cheesecake topped with fresh fruits

Marshmallow Whip Cheesecake

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A delightful no-bake cheesecake with a creamy, marshmallow-infused filling over a buttery graham cracker crust, perfect for any gathering.
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Prep Time 20 minutes
Total Time 7 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Provides a buttery, crunchy base; can substitute with crushed digestive biscuits.
  • 0.5 cups unsalted butter, melted Binds the crust and adds richness; coconut oil is a great substitute for a dairy-free version.
For the filling
  • 8 oz cream cheese, softened Creates the creamy texture; must be at room temperature for smooth mixing.
  • 1 cup marshmallow fluff Offers sweetness and a lovely fluffy texture; can use whipped cream or whipped topping if preferred.
  • 0.5 cups powdered sugar Adds sweetness; adjust to taste based on your sweetness preference.
  • 1 tsp vanilla extract Enhances the flavor; feel free to experiment with almond extract for a different note.

Method
 

Preparation
  1. In a medium bowl, combine the graham cracker crumbs with the melted butter. Mix until the crumbs are fully coated and resemble wet sand.
  2. Transfer the crumb mixture to a 9-inch springform pan. Press the crumbs firmly and evenly across the bottom and slightly up the sides of the pan. Chill it in the refrigerator while you prepare the filling.
  3. In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy, usually around 2-3 minutes.
  4. Add in the marshmallow fluff, powdered sugar, and vanilla extract. Beat until well combined and fluffy, about another 2-3 minutes.
  5. Remove the crust from the refrigerator and pour the cream cheese filling into it. Spread it evenly with a spatula.
  6. Cover the cheesecake and place in the refrigerator to chill for at least 4-6 hours, ideally overnight.
  7. Once set, carefully remove the sides of the springform pan, slice the cheesecake, and enjoy!

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 25g

Notes

This cheesecake can be made a day in advance. Store leftovers in an airtight container in the refrigerator for up to four days.

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