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Marshmallow Whip Cheesecake

Marshmallow Whip Cheesecake: Creamy No-Bake Bliss for Summer

Experience the creamy delight of Marshmallow Whip Cheesecake, a no-bake dessert perfect for summer gatherings.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Provides structure and base for the crust; substitute with chocolate wafer cookies for a different flavor.
  • 2 tablespoons Granulated Sugar Adds sweetness to the crust; can be reduced for a less sweet option.
  • 4 tablespoons Unsalted Butter (melted) Binds the crust together, ensuring a delightful texture; avoid margarine as it can affect flavor.
For the Filling
  • 8 ounces Cream Cheese (softened) The backbone of the cheesecake, offering richness and stability; make sure it's at room temperature.
  • 7 ounces Marshmallow Fluff Infuses sweetness and fluffiness into the filling; don’t substitute as it's key for texture.
  • 1 teaspoon Vanilla Extract Enhances flavor complexity; can be switched with almond extract for a different twist.
  • 8 ounces Whipped Topping (like Cool Whip, thawed) Adds lightness to the filling; consider using homemade whipped cream for a fresher taste.
For the Toppings
  • 1 cup Fresh Berries Optional but adds color and flavor; use seasonal berries for the best taste.
  • 1 cup Mini Marshmallows Provide a fun, chewy texture; sprinkle them on top for extra sweetness.
  • Chocolate Shavings or Drizzle Enhances the flavor profile; swap with caramel sauce for a different indulgence.
  • Crushed Graham Crackers Adds crunch and visual appeal; consider sprinkling for a delightful texture contrast.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan using the back of a measuring cup for evenness. Chill for at least 30 minutes.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the marshmallow fluff and vanilla extract, mixing until fully incorporated. Gently fold in the thawed whipped topping with a spatula.
  3. Remove the chilled crust from the refrigerator and pour the creamy filling over it, smoothing the top evenly. Cover with plastic wrap and transfer to the refrigerator. Allow it to chill for at least 4 hours, preferably overnight.
  4. Before serving, remove the cheesecake and take off the springform ring. Add your choice of toppings like fresh berries or mini marshmallows. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 2gFat: 18gSaturated Fat: 10gCholesterol: 40mgSodium: 200mgPotassium: 150mgSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 0.5mg

Notes

Ensure your cream cheese is softened at room temperature to avoid lumps. Refrigerate overnight for the best texture and flavor.

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