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Marshmallow Whip Cheesecake

Fluffy Marshmallow Whip Cheesecake: Your New Summer Favorite

This Marshmallow Whip Cheesecake is a light and airy dessert 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
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Crackers or gluten-free graham cracker crust
  • 0.5 cups Melted Butter
For the Filling
  • 8 oz Cream Cheese softened
  • 7 oz Marshmallow Creme
  • 8 oz Whipped Topping Cool Whip or real whipped cream
  • 1 tsp Vanilla Extract optional
Optional Garnish
  • Whipped Cream for decoration
  • Fresh Berries for decoration

Equipment

  • Mixing Bowl
  • Spatula
  • Electric Mixer
  • 9-inch round pan

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) for a baked crust. Crush graham crackers and mix with melted butter. Press into a 9-inch pan and bake for 10 minutes, then cool.
  2. Beat softened cream cheese with an electric mixer for 2-3 minutes until smooth and fluffy.
  3. Gradually add marshmallow creme and vanilla extract, mixing on low speed for 2 minutes.
  4. Fold in thawed Cool Whip gently until no streaks remain.
  5. Pour cheesecake filling into cooled crust and smooth the top.
  6. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Garnish with whipped cream or fresh berries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 3gFat: 25gSaturated Fat: 15gCholesterol: 60mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 10IUCalcium: 4mgIron: 2mg

Notes

Using softened cream cheese and gently folding the whipped topping ensures a light and fluffy texture. Chill overnight for best results.

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