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Marshmallow Whip Cheesecake

Light & Creamy Marshmallow Whip Cheesecake You’ll Love

This Marshmallow Whip Cheesecake combines cream cheese and marshmallow fluff for a light, refreshing dessert that's perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Graham Crackers Use certified gluten-free for gluten-free option.
  • 1/2 cup Melted Butter
  • 1 tablespoon Sugar
For the Cheesecake Filling
  • 8 oz Cream Cheese Softened
  • 7 oz Marshmallow Creme
  • 8 oz Whipped Topping (Cool Whip) Thawed
  • 1 tsp Vanilla Extract Can omit if desired.
  • Optional Whipped Cream For garnish

Equipment

  • Mixing bowl
  • Electric mixer
  • 9-inch Pie Pan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). In a bowl, combine crushed graham crackers with melted butter and sugar. Press into a 9-inch pie pan.
  2. Bake the crust for 8-10 minutes until lightly golden. Let it cool completely.
  3. Beat the softened cream cheese in a bowl on medium speed until smooth, about 2-3 minutes.
  4. Add marshmallow crème and vanilla extract to the cream cheese and blend on low until fully combined.
  5. Fold in the thawed whipped topping gently to maintain texture until smooth and uniform.
  6. Pour the cheesecake filling into the cooled crust and smooth the top.
  7. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. Garnish with whipped cream or fresh berries before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 50mgSugar: 20gVitamin A: 10IUCalcium: 4mgIron: 2mg

Notes

This cheesecake is gluten-free if gluten-free graham crackers are used. Allow it to chill overnight for best texture and flavor.

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