Description
A no-bake Marshmallow Whip Cheesecake that combines creamy textures and delightful sweetness, perfect for any occasion.
Ingredients
Scale
- 1 (9-inch) graham cracker crust
- 1 (8 oz) package cream cheese, softened
- 1 (7 oz) jar marshmallow creme
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 tsp vanilla extract
- Optional whipped cream or topping for garnish
Instructions
- In a mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add the marshmallow creme and vanilla extract, and mix until fully combined.
- Gently fold in the thawed whipped topping to maintain a light, airy texture.
- Spread the cheesecake mixture evenly into the graham cracker crust.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.
- Garnish with whipped cream or any topping of your choice before serving.
Notes
Use room temperature ingredients for better blending. Adjust sweetness before chilling if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg