Description
Indulge in this creamy, fluffy Marshmallow Whip Cheesecake, featuring a sweet graham cracker crust, a rich cream cheese filling, and topped with delightful mini marshmallows. Perfect for any occasion, this no-bake dessert is easy to make and sure to satisfy your sweet tooth!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container Cool Whip, thawed
- 1 cup mini marshmallows
Instructions
- In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9×13 inch pan.
- In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold in Cool Whip.
- Spread the cream cheese mixture over the graham cracker crust.
- Top with mini marshmallows.
- Refrigerate for at least 4 hours before serving.
Notes
- For extra flavor, you can add a splash of vanilla extract to the cream cheese mixture.
- This cheesecake can be topped with other fun treats like chocolate chips, fruit, or even crushed candy bars for variation.
- If you’d like a firmer cheesecake, consider letting it chill for longer than 4 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes