Description
A creamy cheesecake topped with fluffy marshmallow whip, perfect for any gathering or special occasion.
Ingredients
Scale
- 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
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
Refrigerate for 3-4 days; can freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: cheesecake, marshmallow, dessert, easy dessert, sweet treat