Embark on a sweet journey to dessert heaven with Marshmallow Whip Cheesecake, a decadent treat that combines fluffy marshmallows, creamy cheesecake, and a crunchy graham cracker crust. This dessert isn’t just a treat for your taste buds—it’s a fluffy cloud of happiness that melts in your mouth, perfect for any occasion that calls for a little extra sweetness.
Marshmallow Whip Cheesecake Heaven: A Dreamy Dessert Delight
Creating this dessert is like crafting a piece of edible art where every layer is designed to complement the others perfectly. From the creamy filling to the crispy base, each bite of this cheesecake is a perfect balance of texture and flavor. Whether you’re looking to impress guests at a dinner party or just indulge in a luxurious treat, this recipe is sure to delight.
This Marshmallow Whip Cheesecake is a fantastic choice for those who love their desserts to be both visually appealing and deliciously satisfying. It’s easy to make and even easier to fall in love with, each creamy slice promising a little bit of heaven on a plate. Enjoy the lush, marshmallowy goodness of this unique cheesecake and watch it disappear slice by slice!
Preparation Time: 20 minutes
Chilling Time: 4 hours
Servings: 12
Equipment: 9 x 13-inch greased pan, saucepan, mixing bowl
Ingredients:
For the Graham Cracker Crust:
- 40 squares of graham crackers, crushed
- 1/2 cup sugar
- 1/2 cup butter or margarine, melted
For the Filling:
- 10 1/2 oz. large marshmallows (approximately 40 marshmallows)
- 3/4 cup milk
- 2 (8-oz.) packages of cream cheese
- 12 oz. container of fat-free Cool Whip
Directions:
- Prepare the Crust: In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Mix until well combined. Press the mixture into the top and sides of the greased 9 x 13-inch pan, reserving 1/2 cup for the topping.
- Melt Marshmallows: In a saucepan over low heat, melt the marshmallows with the milk, stirring continuously to ensure a smooth consistency. Remove from heat once fully melted.
- Mix the Filling: In a separate bowl, beat the cream cheese until smooth. Gradually add the melted marshmallow mixture to the cream cheese, mixing well. Allow the mixture to cool slightly.
- Combine with Cool Whip: Once the marshmallow and cream cheese mixture has cooled, fold in the Cool Whip gently until well incorporated.
- Assemble the Cheesecake: Spread the filling evenly over the prepared crust. Sprinkle the reserved graham cracker mixture over the top.
- Chill: Refrigerate the cheesecake until set, about 4 hours, to ensure it firms up nicely.
