Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 jar (≈7 oz) marshmallow fluff
- 1 teaspoon vanilla extract
- 1 cup whipped topping (or whipped heavy cream)
Instructions
- In a bowl, mix graham cracker crumbs with melted butter until well coated. Press into the bottom of a 9-inch springform pan or pie dish to form a crust.
- Refrigerate crust for 15–20 minutes to set.
- In a large bowl, beat softened cream cheese and powdered sugar until smooth. Add marshmallow fluff and vanilla extract, mixing until fully combined.
- In a separate bowl, whip heavy cream (if using) until stiff peaks form. Gently fold the whipped topping into the marshmallow-cream cheese mixture.
- Pour the filling into the chilled crust and smooth the top evenly.
- Cover and refrigerate for at least 4 hours, or overnight, until set.
- Before serving, garnish with mini marshmallows, crushed graham crackers, berries, or chocolate shavings if desired. Serve chilled.
Notes
- Use gluten-free graham crackers for a GF version.
- Try almond extract or lemon zest for a flavor twist.
- Swap crust for Oreo crumbs for a richer taste.
- Layer into jars or cups for individual servings.
- Use reduced-fat cream cheese or whipped topping for a lighter version (texture may vary).
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 23g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
