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Marshmallow Whip Cheesecake (No-Bake Fluffy Dessert)

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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 320 kcal

Ingredients
  

  • 1 (9-inch) graham cracker crust
  • 1 (8 oz) block cream cheese, softened
  • 1 (7 oz) jar marshmallow crème (or marshmallow fluff)
  • 1 (8 oz) tub whipped topping (like Cool Whip), thawed
  • 1 tsp vanilla extract
  • Optional: extra whipped cream, chocolate drizzle, or fresh fruit for garnish

Instructions
 

  • Beat the Cream Cheese
    In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese until smooth, creamy, and lump-free.
  • Add the Marshmallow Crème & Vanilla
    Spoon in the marshmallow fluff and vanilla extract. Beat again until the mixture looks glossy and fully combined.
  • Fold in the Whipped Topping
    Using a rubber spatula, gently fold in the whipped topping. Don’t overmix — the goal is to keep it airy and light.
  • Fill the Crust
    Spoon the mixture into the graham cracker crust, smoothing out the top with the back of a spoon.
  • Chill Until Set
    Cover and refrigerate for at least 4 hours, preferably overnight, until firm and sliceable.
  • Garnish & Serve
    Just before serving, add dollops of whipped cream, shaved chocolate, or fresh berries on top.
  • Pro Tip: Dip your knife in hot water before slicing for those picture-perfect, clean cuts.

Notes

Ingredient Notes:
  • For a deeper flavor, try a chocolate cookie crust instead of graham.
  • If you prefer homemade whipped cream, whip 1 ½ cups of cold heavy cream with 3 tablespoons of powdered sugar to stiff peaks.