🥧 Marshmallow Whip Cheesecake Heaven 🥧
Ingredients
1 (9-inch) pre-made graham cracker crust
8 oz (225 g) full-fat cream cheese, softened to room temperature
7 oz (198 g) marshmallow creme (such as Fluff or generic brand)
8 oz (225 g) thawed whipped topping (e.g., Cool Whip), divided
1 tsp pure vanilla extract
Optional garnish: extra whipped topping, fresh berries, or chocolate drizzle
Instructions
Prepare the filling base: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy—about 1–2 minutes. Scrape down the sides as needed.
Add sweetness and flavor: Add the marshmallow creme and vanilla extract. Mix on low speed until fully incorporated and the mixture is glossy and uniform.
Fold in whipped topping: Gently fold in the thawed whipped topping using a rubber spatula, using slow, sweeping motions to preserve its airy volume. Mix just until no streaks remain—overmixing can deflate the texture.
Fill the crust: Spoon the filling into the graham cracker crust and smooth the top evenly with the back of a spoon or an offset spatula.
Chill thoroughly: Cover the pie loosely with plastic wrap or a cake dome and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set firmly.
Serve with flair: Just before serving, pipe or dollop extra whipped topping around the edges if desired, and add fresh berries or a light drizzle of chocolate or caramel for a finishing touch.