Description
A delightful no-bake cheesecake made with marshmallow fluff, cream cheese, and a graham cracker crust.
Ingredients
Scale
- Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups marshmallow fluff
- 1 cup heavy whipping cream, whipped to stiff peaks
- Topping:
- 1 cup marshmallow fluff
- 1 cup heavy whipping cream, whipped to stiff peaks
- Optional: mini marshmallows or crushed graham crackers for garnish
Instructions
- Make the Crust: In a bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
- Prepare the Filling: In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well. Fold in marshmallow fluff until incorporated, then gently fold in whipped cream until the mixture is light and airy.
- Assemble the Cheesecake: Spoon the filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours or overnight until fully set.
- Top It Off: Before serving, gently fold together 1 cup of marshmallow fluff and 1 cup of whipped cream for the topping. Spread over the cheesecake and garnish with mini marshmallows or crushed graham crackers if desired.
Notes
- For best results, refrigerate the cheesecake overnight to allow it to set properly.
- Use a springform pan for easy removal and serving.
- Feel free to customize the topping with your favorite garnishes.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg