Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp sugar
- 16 oz (2 packages) cream cheese, softened
- 1 jar (7 oz) marshmallow creme (marshmallow fluff)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- Optional garnish: mini marshmallows, chocolate shavings, fresh berries, or caramel drizzle
Instructions
- Prepare the crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate while preparing the filling.
- Make the filling
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Add marshmallow creme, powdered sugar, and vanilla extract. Beat until well blended.
- Gently fold in whipped topping until light and fluffy.
- Assemble
- Pour the cheesecake mixture over the prepared crust. Smooth the top with a spatula.
- Cover and refrigerate for at least 4–6 hours (or overnight) until fully set.
- Serve
- Before serving, garnish with mini marshmallows, chocolate drizzle, or fresh fruit for extra indulgence.
✨ A dreamy, creamy no-bake cheesecake that’s as heavenly as its name!
Would you like me to also create a quick single-serve version of this (like in cups or jars) for easy portioning?