Description
Marshmallow Whip Cheesecake Heaven is a light, fluffy, and indulgent no-bake cheesecake that combines the creamy goodness of cream cheese, sweetened condensed milk, and whipped topping. Topped with mini marshmallows and set on a buttery graham cracker crust, this dessert is a perfect treat 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 (14 oz) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 (8 oz) container frozen whipped topping, thawed
- 1 cup mini marshmallows
Instructions
- Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9×13 inch pan to form a crust. - Make the Filling:
In a large bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk, lemon juice, and vanilla extract. Mix until well combined. - Fold in Whipped Topping:
Gently fold in the thawed whipped topping until no streaks remain. - Assemble the Cheesecake:
Spread the cream cheese mixture over the graham cracker crust. Top with mini marshmallows. - Refrigerate:
Refrigerate for at least 4 hours before serving to let the cheesecake set.
Notes
- Tip: For added flavor, you can top with fresh fruit or a drizzle of chocolate syrup before serving.
- Make Ahead: This cheesecake can be made the day before and stored in the refrigerator overnight for extra chill time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes