Description
A light and airy no-bake marshmallow whip cheesecake, perfect for summer. This easy recipe combines creamy cheesecake with fluffy marshmallow for a delightful treat. Includes gluten-free options.
Ingredients
- For the Crust: 1 package Graham Cracker Crust (gluten-free option available)
- For the Filling: 8 oz Cream Cheese, softened; 7 oz Marshmallow Creme; 8 oz Cool Whip, thawed; 1 tsp Vanilla Extract
- For Garnishing: Optional Whipped Cream
Instructions
- Prepare the crust by preheating the oven to 350°F (175°C) if using a baked crust. Crush graham crackers, mix with melted butter, and press into a 9-inch pie dish or springform pan. Refrigerate if making a no-bake crust until firm.
- In a large mixing bowl, beat 8 oz of softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and fluffy.
- Add 7 oz of marshmallow creme and 1 tsp of vanilla extract to the beaten cream cheese. Mix on medium speed for another 2-3 minutes until combined and fluffy.
- Gently fold in 8 oz of thawed Cool Whip using a spatula until no streaks remain, being careful not to deflate the mixture.
- Spread the filling evenly over the prepared crust and smooth the top.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, for the best consistency.
- Serve chilled. Optionally, garnish with whipped cream, fresh berries, or a chocolate drizzle before slicing.
Notes
- For optimal firmness and flavor, chill the cheesecake overnight.
- Always use softened cream cheese to ensure a smooth, lump-free filling.
- Gently fold in the Cool Whip to maintain an airy texture.
- Consider adding citrus zest or flavored extracts for flavor variations.
- Use a kitchen scale for accurate ingredient measurements.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg