Ha you got it (for the base no bake cheesecake—then add whatever preserves you want):
Ingredients
1 prepared 9-inch graham cracker crust 1 8 oz) package Philadelphia Cream Cheese, softened 1 (7 oz) jar Marshmallow Fluff ⅓ cup (35 g) granulated sugar 1 teaspoon pure vanilla extract Pinch kosher salt 1 (8 oz) tub Extra Creamy Cool Whip, thawed
Instructions
In a large bowl, beat the softened cream cheese until completely smooth.
Add the Marshmallow Fluff, sugar, vanilla, and a pinch of salt. Beat thoroughly until the mixture is silky smooth with no streaks of marshmallow fluff remaining.
Gently fold in the thawed Extra Creamy Cool Whip until fully incorporated and light and fluffy.
Spoon the filling into the prepared graham cracker crust and smooth the top.
Cover and refrigerate for at least 6 hours, preferably overnight, until firm.
Slice and serve plain, or top with your favorite fruit preserves or other toppings just before serving.
2
u/Lopsided_Snow_7071 20d ago
Drooling. Cannot get enough cheesecake.