Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (7 ounce) jar marshmallow crème
- 1 cup heavy whipping cream
- Optional: Fresh berries for garnish
Instructions
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch pie plate to create the crust. Place in the freezer to chill while you prepare the filling.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk and vanilla extract, mixing until well combined.
- Gently fold in the marshmallow crème until evenly distributed throughout the cream cheese mixture.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and marshmallow mixture until just combined. Be careful not to overmix.
- Pour the marshmallow whip cheesecake filling into the prepared graham cracker crust. Spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, garnish with fresh berries, if desired. Slice and enjoy this light and creamy marshmallow whip cheesecake!
Notes
For a richer flavor, use full-fat cream cheese. Store leftovers in the refrigerator for up to 3 days. For a firmer crust, bake the graham cracker crust at 350°F (175°C) for 8-10 minutes before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg