Description
This Marshmallow Cheesecake is a delightful no-bake dessert, featuring a buttery crust and airy filling perfect for any gathering.
Ingredients
Scale
- 1 cup Graham Crackers (or digestive biscuits or gluten-free cookies)
- 1/2 cup Butter (or margarine or coconut oil)
- 8 oz Cream Cheese (dairy-free alternative can be used)
- 1 cup Marshmallow Fluff (homemade marshmallow or whipped cream can be used)
- 1/2 cup Sugar (adjust to taste or use a substitute)
- 1 tsp Vanilla Extract (almond extract can be substituted)
- 1 cup Heavy Cream (or coconut cream for dairy-free)
Instructions
- Crush the graham crackers in a food processor until finely crushed. In a mixing bowl, combine the crushed crackers with melted butter and press into a 9-inch springform pan. Chill for about 10 minutes.
- Beat cream cheese with an electric mixer until smooth. Gradually add marshmallow fluff and sugar, mixing until combined. Incorporate vanilla extract.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold into the cream cheese mixture.
- Pour the filling over the crust, smooth with a spatula, and refrigerate for at least 4 hours or overnight.
- Once set, remove from the refrigerator, unclip the springform pan, and serve with fresh fruit or chocolate sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 16 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Marshmallow Cheesecake, no-bake dessert, cheesecake recipe