Marshmallow Whip Cheesecake: A Delightful No-Bake Dessert Recipe
This delightful No-Bake Cheesecake features a buttery graham cracker crust, a creamy filling with mini marshmallows, and a fluffy whipped cream topping. Perfect for any occasion, this dessert is sure to impress with its light texture and sweet flavors!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8-10 servings
Ingredients
- Graham cracker crumbs
- Butter
- Cream cheese
- Mini marshmallows
- Whipped cream
- Sugar
- Vanilla extract
Instructions
- Prepare the graham cracker crust by mixing crushed graham crackers with melted butter and pressing it into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract to the cream cheese and mix until well combined.
- Fold in the mini marshmallows gently into the cream cheese mixture.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese and marshmallow mixture until fully incorporated.
- Pour the cheesecake filling into the prepared crust and smooth the top.
- Refrigerate the cheesecake for at least 4 hours or until set.
- Once set, remove the cheesecake from the springform pan and serve.
Notes
- For a richer flavor, you can use flavored cream cheese, such as vanilla or chocolate.
- Make sure the cream cheese is at room temperature for easier mixing.
- This cheesecake can be made a day in advance, making it perfect for gatherings.
- Store any leftovers in the refrigerator for up to 3 days.
Find it online: https://www.yumbymika.com/marshmallow-whip-cheesecake/