A light, airy, and utterly indulgent cheesecake that is perfect for any occasion. This no-bake cheesecake combines the creaminess of cream cheese with the sweetness of marshmallow fluff.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
8 oz cream cheese, softened
1 cup marshmallow fluff
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
Whipped cream (homemade or store-bought)
Mini marshmallows (for garnish)
Chocolate shavings or sprinkles (optional)
Instructions
Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Form the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 15 minutes.
Make the filling: In a large mixing bowl, beat softened cream cheese until smooth. Add marshmallow fluff and mix until well combined.
Whip the cream: In another bowl, whip heavy whipping cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Combine mixtures: Gently fold the whipped cream into the cream cheese and marshmallow mixture.
Fill the crust: Pour the fluffy filling into the chilled crust, spreading it evenly.
Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve: Once set, remove the sides of the springform pan and top with whipped cream, mini marshmallows, and chocolate shavings if desired.
