Marshmallow Whip Cheesecake

This dreamy, creamy Marshmallow Whip Cheesecake is a no-bake dessert that melts in your mouth. I first made it on a whim when I had a half-used jar of marshmallow fluff and a craving for cheesecake—and now it's become a staple for birthdays, holidays, and potlucks alike.

With a buttery graham cracker crust, fluffy marshmallow-infused cheesecake filling, and a light marshmallow topping, it's a crowd-pleaser that looks as good as it tastes. Plus, no oven required! Just mix, chill, and impress everyone at the table. It’s one of those desserts that tastes like you spent all day on it, even though it comes together with minimal effort.

I love bringing this cheesecake to gatherings because it always gets rave reviews and it travels well too. The light texture and subtle marshmallow sweetness make it feel special without being overly rich, and you can dress it up with fun toppings to match any season or celebration.

Why You’ll Love Marshmallow Whip Cheesecake

• No-bake and oven-free: Perfect for summer or anytime you want to keep things simple.
• Ultra creamy texture: Thanks to whipped cream and marshmallow fluff.
• Sweet but not too sweet: Balanced with tangy cream cheese.
• Make-ahead friendly: Chill overnight for best results.
• Kid and adult approved: Fun to decorate, easy to love.
• Versatile: Add toppings or switch up the crust with ease.
• Elegant presentation: A beautiful, cloud-like dessert for any occasion.
• Beginner-friendly: Great for first-time cheesecake makers.

Ingredients You’ll Need

For the Crust:

• 1½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• ½ cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 2 packages (16 oz/450g) cream cheese, softened
• 1 cup (120g) powdered sugar
• 1 teaspoon vanilla extract
• 1½ cups (120g) marshmallow fluff
• 1 cup (240ml) heavy cream, whipped to stiff peaks

For the Topping:

• 1 cup (80g) marshmallow fluff
• ½ cup (120ml) heavy cream, whipped
• Mini marshmallows or toasted graham crumbs, for garnish

Optional Add-Ins and Variations:

• A pinch of salt in the crust for contrast
• Chocolate shavings or curls for topping
• Swirl in a bit of lemon curd or raspberry sauce into the filling

Step-by-Step Instructions

1. Make the crust:
   • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
   • Mix until fully combined and texture resembles wet sand.
   • Press firmly into the bottom of a 9-inch springform pan using the back of a spoon or bottom of a glass.
   • Chill in the fridge for at least 20 minutes while you prepare the filling.
2. Prepare the filling:
   • In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2–3 minutes.
   • Add powdered sugar and vanilla extract; beat until well combined and fluffy.
   • Mix in marshmallow fluff and continue beating until the mixture is airy and light.
   • In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture in batches. Be careful not to deflate the mixture.
3. Assemble the cheesecake:
   • Spoon the marshmallow cheesecake filling over the chilled crust.
   • Smooth the top with a spatula or offset knife, spreading evenly to the edges.
   • Tap the pan gently on the counter to release any large air bubbles.
4. Add the topping:
   • In a small bowl, fold whipped cream into marshmallow fluff until smooth.
   • Spread evenly over the top of the cheesecake using a spatula.
   • Garnish with mini marshmallows, toasted graham cracker crumbs, or seasonal sprinkles.
5. Chill:
   • Cover the pan tightly with plastic wrap or foil.
   • Refrigerate for at least 6 hours or overnight for the best texture and flavor.

Serving and Storage Tips

• Serve chilled, straight from the fridge, for clean slices and a firm texture.
• Use a hot, clean knife for slicing—wipe the blade between cuts.
• Store leftovers covered in the refrigerator for up to 4 days.
• Not freezer-friendly: Freezing may cause separation and texture changes.
• Decorate before serving if using perishable garnishes like fresh fruit or whipped cream.

Helpful Notes

• Use full-fat cream cheese for richness and stability.
• Homemade whipped cream gives the best flavor, but store-bought can work in a pinch.
• Stabilized whipped cream (with gelatin or cornstarch) will help hold shape for longer.
• Add lemon or orange zest for a fresh twist.
• Try a chocolate cookie crust or crushed pretzel crust for a flavor change.
• For a taller cheesecake, use a smaller 8-inch pan and increase chill time.

Frequently Asked Questions

1. Can I make this ahead of time?
   Yes! It’s best when made the night before so it has plenty of time to set.
2. Can I use homemade whipped cream?
   Absolutely. Just be sure to whip it to stiff peaks and gently fold it in.
3. What can I use instead of marshmallow fluff?
   Melted mini marshmallows (about 1.5 cups) can be substituted. Let cool slightly before mixing.
4. Can I freeze this cheesecake?
   Freezing is not recommended—it may alter the smooth, creamy texture.
5. Is this recipe gluten-free?
   It can be! Use certified gluten-free graham crackers and double-check all other ingredients.
6. How long will it stay fresh?
   It’s best within 2–3 days, but can be stored for up to 4 days in the fridge.

Final Thoughts

This Marshmallow Whip Cheesecake is a light, fluffy dessert that feels indulgent but is surprisingly easy to make. Whether you're celebrating a holiday, hosting friends, or simply satisfying a sweet craving, it's a guaranteed crowd-pleaser.

The creamy layers, pillowy topping, and buttery graham base make every bite feel like a slice of marshmallow cloud. It’s easy to customize, fun to decorate, and always a hit with guests.

Make it once, and you’ll find yourself coming back to it again and again. If you give it a try, be sure to tag your photos—I love seeing your sweet creations!

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