Marshmallow Whip Cheesecake Heaven
A light, no-bake cheesecake with a graham cracker crust, fluffy marshmallow creme filling, and an optional silky chocolate ganache topping. Creamy, cool, and irresistibly easy.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs about 10 sheets
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
For the Filling:
- 1 8 oz block cream cheese, softened
- 1 7 oz jar marshmallow creme (like Fluff)
- 1 cup heavy cream cold
- 1 tsp vanilla extract
For the Ganache (Optional):
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press into a 9-inch pie dish and slightly up the sides. Freeze for 15 minutes.
- Beat cream cheese until smooth. Add marshmallow creme and vanilla; mix until creamy. Whip heavy cream to stiff peaks in a separate bowl, then gently fold it into the cream cheese mixture in two batches.
- Spread the filling over the crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
- Heat cream until steaming and pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Cool slightly, then drizzle over the chilled cheesecake.