Description
A light and fluffy cheesecake made with marshmallow whip for a sweet twist.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup marshmallow fluff
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 pre-made graham cracker crust
Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- Add marshmallow fluff and mix until combined.
- In another bowl, whip the heavy cream until soft peaks form.
- Gradually add powdered sugar and vanilla to the whipped cream.
- Fold the whipped cream into the cream cheese mixture.
- Pour the mixture into the graham cracker crust.
- Refrigerate for at least 4 hours before serving.
Notes
- Make sure the cream cheese is at room temperature for easier mixing.
- You can add chocolate chips for extra flavor.
- This cheesecake can be topped with fresh fruit or chocolate sauce.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: marshmallow whip cheesecake