This no-bake treat is dangerously good -sweet, smooth, and gone in minutes!

This Marshmallow Whip Cheesecake Heaven recipe delivers a creamy, sweet, and utterly delightful dessert. The combination of a classic graham cracker crust, a rich cream cheese filling, and a fluffy marshmallow topping creates a heavenly treat. It’s perfect for special occasions or simply indulging in a decadent dessert. The recipe also offers helpful substitution options for those with dietary restrictions, allowing more people to enjoy this delicious creation.
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Ingredients:
Ingredient | Quantity |
---|---|
Graham cracker crumbs | 1 1/2 cups |
Melted butter | 1/4 cup |
Cream cheese, softened | 3 packages (8 oz each) |
Granulated sugar | 1 cup |
Vanilla extract | 1 teaspoon |
Eggs | 3 |
Marshmallow fluff | 1 cup |
Optional Ingredient Substitutions:
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- Gluten-Free: Use gluten-free graham cracker crumbs.
- Dairy-Free: Substitute cream cheese with dairy-free cream cheese alternative.
- Vegan: Use a plant-based cream cheese and replace eggs with a suitable egg substitute.
Instructions:
- Prepare the Crust:
- In a medium-sized bowl, combine the graham cracker crumbs and melted butter.
- Mix until the crumbs are evenly coated with butter.
- Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer.
- Set aside.
- Make the Filling:
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Continue to mix until the batter is velvety and well combined.
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake the Cheesecake:
- Bake in a preheated oven at 325°F (160°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Add the Marshmallow Topping:
- Once cooled, spread the marshmallow fluff evenly over the top of the cheesecake.
- Chill and Serve:
- Place the cheesecake in the refrigerator and chill for at least 4 hours, or preferably overnight.
- When ready to serve, carefully remove the sides of the springform pan and slice the cheesecake into portions.