Description

Fluffy, dreamy, and utterly indulgent, this no‑bake cheesecake combines pillowy marshmallow fluff with creamy cheesecake filling atop a buttery graham cracker crust—perfect for parties or any time you’re craving a sweet, effortless treat.

Ingredients

For the Graham Cracker Crust:

1½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

7 oz marshmallow fluff (one jar)

1 tsp vanilla extract

1 container (8 oz) whipped topping (such as Cool Whip), thawed

Optional Toppings:

Fresh berries

Mini marshmallows

Chocolate drizzle or shavings

Crushed graham crackers

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Instructions

Mix graham cracker crumbs with sugar and melted butter, then press firmly into the bottom of a 9‑inch springform pan. Chill in the refrigerator while you prepare the filling.

Beat the cream cheese until smooth, then add marshmallow fluff and vanilla extract, blending until creamy. Carefully fold in the whipped topping until fluffy and light.

Spread the filling evenly over the chilled crust, smooth the surface, and refrigerate for at least 4 hours—or overnight—for best results.

Before serving, garnish with your choice of toppings—berries, mini marshmallows, chocolate, or graham crumbs—and slice to serve

Prep Time: 15 minutes
Chill Time:: ~4 hours (or overnight)