Description
This Marshmallow Whip Cheesecake Heaven is a dreamy dessert that’s perfect for any occasion. With its creamy cheesecake filling, buttery graham cracker crust, and the sweet, light touch of mini marshmallows on top, this no-bake treat is a crowd-pleaser. The combination of the rich cream cheese filling and fluffy whipped topping makes every bite feel like heaven. Easy to make and utterly delicious!
Ingredients
- Graham cracker crumbs
- Sugar
- Butter (melted)
- Cream cheese (softened)
- Sweetened condensed milk
- Lemon juice
- Vanilla extract
- Frozen whipped topping (thawed)
- Mini marshmallows
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9×13 inch pan to form the crust.
- In a large bowl, beat the cream cheese until smooth. Gradually add sweetened condensed milk, lemon juice, and vanilla extract. Mix until well combined.
- Gently fold in the whipped topping until the mixture is smooth and no streaks remain.
- Spread the cheesecake mixture over the prepared graham cracker crust. Top with mini marshmallows.
- Refrigerate for at least 4 hours before serving to allow the cheesecake to set.
Notes
- You can substitute the mini marshmallows with marshmallow crème for a smoother texture on top.
- If you prefer a firmer crust, you can bake it at 350°F for 10 minutes before cooling and adding the cheesecake mixture.
- This cheesecake can be made up to 24 hours in advance for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes