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Delicious Marshmallow Whip Cheesecake topped with fluffy marshmallows

Marshmallow Whip Cheesecake

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Indulge in a sweet and creamy Marshmallow Whip Cheesecake with a graham cracker crust, topped with fresh berries and chocolate drizzle. Perfect for special occasions or casual gatherings.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups 1½ cups graham cracker crumbs The crunchy base that provides texture and flavor.
  • ⅓ cup ⅓ cup granulated sugar Sweetens the crust and balances the flavors.
  • 0.5 cup ½ cup unsalted butter, melted Binds the crust together and adds richness.
Filling Ingredients
  • 16 oz 16 oz cream cheese, softened The creamy base for the filling, providing a rich flavor.
  • 7 oz 7 oz marshmallow fluff Adds sweetness and a light, fluffy texture to the filling.
  • 1 tsp 1 tsp vanilla extract Enhances the overall flavor with a warm aroma.
  • 8 oz 8 oz whipped topping, thawed Increases the lightness of the cheesecake filling.
Toppings
  • to taste Fresh berries (for topping) Adds a refreshing touch and vibrant color.
  • to taste Mini marshmallows (for topping) A fun textural element that complements the marshmallow flavor.
  • to taste Chocolate shavings or drizzle (for topping) Adds a rich flavor contrast and visual appeal.
  • to taste Crushed graham crackers (for topping) Provides a bit of crunch on top for added texture.

Method
 

Make the Crust
  1. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
  2. Stir in the melted butter until the mixture is well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Place the crust in the refrigerator to chill while you prepare the filling.
Prepare the Filling
  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add the marshmallow fluff and vanilla extract to the cream cheese.
  3. Mix until the filling is airy and smooth.
Fold in Whipped Topping
  1. Gently fold the thawed whipped topping into the cream cheese mixture.
  2. Use a spatula and be careful to avoid deflating the mixture while ensuring everything is evenly combined.
Assemble the Cheesecake
  1. Spread the cheesecake filling evenly over the chilled graham cracker crust.
  2. Use a spatula to smooth the top for an even finish.
Chill
  1. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight to allow it to set properly.
Decorate and Serve
  1. Once chilled, add your choice of toppings such as fresh berries, mini marshmallows, or a drizzle of chocolate.
  2. Carefully remove the springform ring, slice the cheesecake, and serve.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 13gSodium: 200mgFiber: 1gSugar: 10g

Notes

Make sure the cream cheese is at room temperature for easier mixing. Store leftover cheesecake covered in the refrigerator for up to 5 days. This cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil. For a chocolate version, substitute part of the cream cheese with chocolate cream cheese or add cocoa powder to the filling.

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