Description
Description A creamy cheesecake topped with fluffy marshmallow whip, perfect for any gathering or special occasion.
Ingredients
- 1 (9-inch) graham cracker crust
- 1 (8 oz) package cream cheese, softened
- 1 (7 oz) jar marshmallow creme
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 tsp vanilla extract
- Optional whipped cream or topping for garnish
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Instructions
- In a mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add marshmallow creme and vanilla extract, mixing until integrated.
- Gently fold in the thawed Cool Whip until fully combined.
- Pour the mixture into the graham cracker crust, spreading evenly.
- Cover and refrigerate for at least 4 hours, or overnight if possible.
- Before serving, consider adding an extra layer of whipped cream on top for garnish.
Notes
- Notes
- Refrigerate for 3-4 days; can freeze for up to 2 months. Thaw in the fridge overnight before serving.