Description
This Marshmallow Whip Cheesecake is a creamy, no-bake dessert with a graham cracker crust, smooth cream cheese filling, and a sweet marshmallow topping. Quick and easy to make, it’s the perfect treat for any occasion!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz Cool Whip
- 1 cup mini marshmallows
Instructions
- Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9×13-inch pan to form the crust.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the Cool Whip until fully incorporated.
- Spread the cream cheese mixture over the prepared crust.
- Top with mini marshmallows for decoration.
- Refrigerate for at least 2 hours before serving to allow the cheesecake to set.
Notes
- You can substitute the mini marshmallows with marshmallow fluff for a different texture.
- For extra flavor, drizzle chocolate syrup or caramel sauce over the cheesecake before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes