Marshmallow Whip Cheesecake Heaven 
A no-bake dessert that combines the creamy richness of cheesecake with the fluffy sweetness of marshmallow, all atop a buttery graham cracker crust. Perfect for any occasion!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (for the base)
¼ cup granulated sugar (to sweeten the crust)
½ cup unsalted butter, melted (to bind the crust)
For the Cheesecake Filling:
16 oz cream cheese, softened (for a creamy texture)
1 cup powdered sugar (to sweeten the filling)
1 tsp vanilla extract (for added flavor)
1 ½ cups marshmallow fluff (for a marshmallow flavor boost)
1 cup heavy cream, whipped (for a light and fluffy texture)
For the Topping:
1 cup marshmallow fluff (for a gooey, marshmallowy top)
1 cup heavy cream, whipped (for a fluffy topping)
Optional Garnish:
Mini marshmallows
Crushed graham crackers
Instructions
Step 1: Prepare the Crust
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish.
Place in the refrigerator to chill while preparing the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until fully incorporated.
Fold in the marshmallow fluff gently to combine.
Whip the heavy cream until stiff peaks form, then fold it into the cheesecake mixture for a light, airy texture.
Spread the filling evenly over the prepared crust.
Step 3: Prepare the Topping
Whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the marshmallow fluff to create a fluffy topping.
Spread the topping evenly over the cheesecake layer.
Step 4: Chill and Garnish
Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Before serving, garnish with mini marshmallows or crushed graham crackers for added texture and visual appeal.
Serving Tips
Slice with a knife dipped in warm water for clean cuts.
Serve chilled for the best texture and flavor.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the fridge before serving.
