Marshmallow Whip Cheesecake: No-Bake Dream Dessert

Ingredients:

- 1½ cups graham cracker crumbs

- ⅓ cup granulated sugar

- ½ cup (1 stick) unsalted butter, melted

- 16 oz cream cheese, softened

- 7 oz marshmallow fluff (1 jar)

- 1 tsp vanilla extract

- 1 container (8 oz) whipped topping (like Cool Whip), thawed

- Fresh berries (for topping)

- Mini marshmallows (for topping)

- Chocolate shavings or drizzle (for topping)

- Crushed graham crackers (for topping)

Directions:

1. Make the Crust: In a medium bowl, mix together 1½ cups of graham cracker crumbs and ⅓ cup of granulated sugar. Stir in the ½ cup of melted butter until the mixture is well combined. Press it firmly into the bottom of a 9-inch springform pan. Chill the crust in the fridge while you prepare the filling.

2. Prepare the Filling: In a large mixing bowl, beat the 16 oz of softened cream cheese until smooth and fluffy. Add in the 7 oz of marshmallow fluff and 1 tsp of vanilla extract, mixing until the mixture is well combined and creamy.

3. Fold in Whipped Topping: Gently fold in the 8 oz container of thawed whipped topping until the mixture is light and airy. Be careful not to deflate the mixture.

4. Assemble the Cheesecake: Spread the cheesecake mixture evenly over the chilled crust in the springform pan. Use a spatula to smooth the top.

5. Chill: Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, though overnight is preferable for best results.

6. Decorate and Serve: Before serving, add your choice of toppings. You can use fresh berries, mini marshmallows, and/or a drizzle of chocolate sauce. Carefully remove the springform ring, slice the cheesecake, and serve it chilled.

Prep Time: 30 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 30 minutes

Kcal: Approximate calories per serving: 350 | Servings: 10

Tips:

1. For an extra flavor kick, consider adding a tablespoon of lemon juice to the cream cheese mixture.

2. To make slicing easier, dip your knife in warm water before cutting each slice.

3. If you want a firmer cheesecake, let it chill for a longer time in the refrigerator, ideally overnight.