Marshmallow Whip Creamy Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 1 (9-inch) graham cracker crust

→ Filling

02 - 8 oz cream cheese, softened
03 - 7 oz marshmallow creme
04 - 8 oz whipped topping (Cool Whip), thawed
05 - 1 tsp vanilla extract

→ Garnish

06 - Optional whipped cream or topping

# Instructions:

01 - Beat the softened cream cheese until smooth and fluffy.
02 - Mix in the marshmallow creme and vanilla extract thoroughly.
03 - Gently fold in the whipped topping until the mixture is fully combined.
04 - Spread the filling evenly into the graham cracker crust.
05 - Refrigerate for a minimum of 4 hours or preferably overnight to set.
06 - Add whipped cream or desired topping before serving.

# Notes:

01 - Ensure the cream cheese is softened to room temperature for a smooth texture.

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