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Marshmallow Whip Cheesecake

Marshmallow Whip Cheesecake
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Marshmallow Whip Cheesecake is a light, creamy no-bake dessert that combines the rich tang of classic cheesecake with the airy sweetness of marshmallow fluff. Featuring a buttery graham cracker crust and a fluffy whipped cream-enhanced filling, this cheesecake delivers a melt-in-your-mouth texture perfect for any occasion, easy to customize with flavors or toppings.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 2 tablespoons sugar

For the Filling

  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 1 cup marshmallow fluff
  • 1 cup heavy whipping cream, chilled
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon unflavored gelatin (optional, for firmer texture)

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs, then mix them thoroughly with melted butter and sugar. Press this mixture firmly into the bottom of a springform pan, creating an even, solid base. Refrigerate the crust while preparing the filling to help it set and hold its shape.
  2. Whip the Cream: Using a chilled bowl and whisk, whip the heavy cream until stiff peaks form. Set aside to fold into the batter later, adding lightness and creaminess.
  3. Blend the Cream Cheese and Sugar: In a separate bowl, beat the softened cream cheese until smooth and fluffy. Gradually add sugar and vanilla extract, beating continuously to achieve a velvety, lump-free consistency.
  4. Incorporate Marshmallow Fluff: Gently fold the marshmallow fluff into the cream cheese mixture until fully combined, ensuring the batter remains airy and sweet.
  5. Combine with Whipped Cream: Carefully fold the whipped cream into the cream cheese mixture using slow, sweeping motions to maintain the light and fluffy texture. Avoid overmixing to prevent deflating the cream.
  6. Assemble and Chill: Pour the creamy filling over the chilled graham cracker crust, smoothing the top with a spatula. Cover the cheesecake and refrigerate for at least 4 hours or preferably overnight to allow it to set perfectly.

Notes

  • Use room temperature cream cheese to ensure a smooth batter with no lumps.
  • Chill your bowls and whisk for better whipping of heavy cream.
  • Fold whipped cream gently to maintain an airy texture.
  • Do not rush chilling; proper refrigeration is key for a firm, sliceable cheesecake.
  • Customize sugar levels based on preference and marshmallow fluff sweetness.

Nutrition

Keywords: Marshmallow Whip Cheesecake, No-bake cheesecake, Light cheesecake, Marshmallow fluff dessert, Easy dessert, Gluten-free cheesecake option

Find it online: https://cherrycooks.com/marshmallow-whip-cheesecake/