Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp sugar
- 8 oz cream cheese, softened
- 1 jar (7 oz) marshmallow creme/fluff
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- Optional toppings: chocolate drizzle, fresh berries, or extra whipped cream
Instructions
- Prepare the crust
- In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator while you prepare the filling.
- Make the filling
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Add marshmallow creme and vanilla extract; mix until well combined.
- Fold in whipped topping
- Gently fold the whipped topping into the cream cheese mixture until smooth and fluffy.
- Assemble
- Pour the filling over the chilled crust and spread evenly.
- Chill
- Refrigerate for at least 4 hours or until set.
- Serve
- Top with chocolate drizzle, berries, or whipped cream before serving for extra indulgence.
If you want, I can also make you a no-bake chocolate marshmallow swirl version of this recipe for extra richness.