Description
This Marshmallow Whip Cheesecake is a no-bake dessert that combines the creamy goodness of cheesecake with the sweetness of mini marshmallows. The graham cracker crust provides the perfect balance of crunch, while the fluffy cream cheese and Cool Whip filling is light and smooth. A deliciously easy dessert that’s perfect for any occasion!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container Cool Whip, thawed
- 1 cup mini marshmallows
Instructions
- In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9×13 inch pan.
- In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold in Cool Whip.
- Spread the cream cheese mixture over the crust.
- Top with mini marshmallows.
- Refrigerate for at least 4 hours before serving.
Notes
- You can add a drizzle of chocolate or caramel sauce on top for extra flavor.
- For a firmer texture, refrigerate for longer than 4 hours, or overnight.
- If you prefer, you can use regular-sized marshmallows, but cut them into smaller pieces.
- Prep Time: 15 minutes
- Cook Time: 0 minutes