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Marshmallow Whip Cheesecake

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Light and fluffy cheesecake that is easy to make with marshmallows and Cool Whip. Serve with sliced berries.

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Rate this recipe 4.1/5 (18 Votes)
Marshmallow Whip Cheesecake 1 Picture

Ingredients

  • GRAHAM CRACKER CRUST
  • 40 squares of graham crackers, crushed
  • 1/2 cup sugar
  • 1/2 cup butter or margarine, melted
  • CHEESECAKE FILLING
  • 10 1/2 ounce large marshmallows (40 marshmallows)
  • 3/4 cup milk
  • 2 (8 ounce) packages cream cheese
  • 1 (12 ounce) container fat-free Cool Whip

Details

Servings 6
Adapted from peacockcoffeehouse.blogspot.com

Preparation

Step 1

GRAHAM CRACKER CRUST
Mix ingredients for crust together. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for topping.

CHEESECAKE FILLING
Melt marshmallows and milk over low heat in a saucepan.

In a separate bowl, beat cream cheese until fluffy and then add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

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