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Marshmallow Cheesecake

This marshmallow cheesecake is light, sweet, and creamy, featuring a soft, airy filling on a graham cracker crust, making it an ideal no-bake dessert for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Party
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Graham cracker crumbs
  • 0.5 cups Butter, unsalted Melted
For the filling
  • 16 oz Cream cheese Bring to room temperature for smoother mixing
  • 1.5 cups Marshmallow fluff
  • 0.25 cups Granulated sugar
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1 cup Heavy cream, whipped Whip until soft peaks form

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter until mixed well.
  3. Press the mixture into the bottom of a springform pan to form the crust.
  4. In another bowl, beat the cream cheese until smooth.
  5. Add the marshmallow fluff, granulated sugar, powdered sugar, and vanilla extract to the cream cheese and mix until well combined.
  6. Gently fold in the whipped heavy cream.
  7. Pour the cream cheese mixture over the crust in the springform pan.
  8. Smooth the top and refrigerate for at least 4 hours or until set.
  9. Remove from the springform pan and serve chilled.

Notes

Serve chilled. You can add fresh berries, a drizzle of chocolate, or extra marshmallow fluff on top for decoration.