A perfectly creamy and incredibly easy to prepare no-bake cheesecake that brings joy and simplicity together.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
2 cups mini marshmallows
1 teaspoon vanilla extract
1 cup heavy whipping cream
½ cup whipped cream
Extra mini marshmallows for garnish
Chocolate shavings or drizzle (optional)
Instructions
Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Form the crust: Press the crumb mixture into the bottom of a 9-inch round springform pan, ensuring it is even and compact. Refrigerate while preparing the filling.
Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and mix until fluffy.
Add marshmallows and vanilla: Fold in the mini marshmallows and vanilla extract until evenly distributed.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
Combine: Gently fold the whipped cream into the cream cheese mixture.
Fill the crust: Pour the filling over the prepared crust and smooth the top with a spatula.
Chill: Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Serve: Once set, remove from the springform pan, top with whipped cream, extra marshmallows, and chocolate shavings if desired.
