Marshmallow Whip Cheesecake

If you’re craving a no-bake dessert that’s creamy, dreamy, and absolutely stunning, this Marshmallow Whip Cheesecake is the one to try. Made with a buttery graham cracker crust and a fluffy marshmallow-infused cheesecake filling, it’s finished with a smooth marshmallow whipped topping and a sprinkle of mini marshmallows and crushed graham crackers. No oven required and no complicated steps—just pure, pillowy perfection in every bite!

Why You’ll Love This Recipe

• No-bake: Perfect for warm days or easy entertaining—no oven needed!
• Fluffy, cloud-like texture: Thanks to whipped cream and marshmallow fluff.
• Sweet but balanced: Not overwhelmingly sweet, despite appearances!
• Great presentation: Topped with whipped cream, mini marshmallows, and graham crumbs.

Ingredients

Crust

• 1 ½ cups (126 g) graham cracker crumbs, about 10–12 crushed graham cracker sheets
• ½ cup (1 stick / 113 g) unsalted butter, melted
• 2 tablespoons granulated sugar

Cheesecake

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup (125 g) confectioners’ sugar
• 1 ½ cups (144 g) marshmallow fluff
• 1 teaspoon vanilla extract
• 1 cup (238 g) heavy whipping cream

Toppings

• 1 recipe marshmallow whipped cream
• Mini marshmallows, for garnish
• Crushed graham crackers, for garnish

Directions

Make the Crust

1. In a small bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until all crumbs are coated and the texture is like wet sand.
2. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan. Use the back of a measuring cup to flatten evenly. Set aside.

Prepare the Cheesecake Filling

3. In a large mixing bowl, beat the softened cream cheese and confectioners’ sugar with a hand mixer until smooth and creamy.
4. Add the marshmallow fluff and vanilla extract. Mix again until well incorporated.
5. In a separate bowl, whip the heavy cream starting on low speed. Gradually increase speed to high and beat until stiff peaks form. Watch closely—this happens quickly.
6. Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix just until combined—don’t overmix.
7. Spoon the cheesecake filling into the prepared graham cracker crust. Smooth the top with an offset spatula.
8. Refrigerate for at least 4 hours, or until fully set.

Add Toppings

9. Once chilled, spread marshmallow whipped cream evenly over the top of the cheesecake.
10. Garnish with a handful of mini marshmallows and a light sprinkle of crushed graham crackers.
11. Slice, serve, and enjoy!

Pro Tips and Variations

• For a s’mores twist, use an Oreo crust or chocolate drizzle over the top.
• Add chocolate chips or toasted pecans for extra richness.
• Top with fresh berries for a fruity contrast.
• Freeze the base and filling without topping for longer storage—add toppings fresh before serving.

Serving Suggestions

• Serve with a hot cocoa, coffee, or espresso.
• Pair with a scoop of rocky road or chocolate ice cream.
• Great for birthday parties, holiday tables, or as a sweet ending to a barbecue.

Storage/Reheating

• Refrigerator: Store covered in the fridge for 3–4 days.
• Freezer: Freeze cheesecake (without whipped topping) wrapped tightly in plastic for up to 3 months. Thaw in the fridge overnight and top before serving.

FAQs

Can I make this ahead of time?
Yes! You can prep and chill the cheesecake a day in advance. Add the toppings just before serving for best texture.

Can I use Cool Whip instead of whipped cream?
Yes, you can substitute the homemade whipped cream in the filling and topping with Cool Whip if preferred.

What if I don’t have marshmallow fluff?
You can make it homemade or substitute with whipped cream, but the texture and flavor will be slightly different.

Conclusion

This Marshmallow Whip Cheesecake is a whimsical, light, and creamy no-bake dessert that looks as good as it tastes. With a buttery graham crust, fluffy marshmallow filling, and beautiful toppings, it’s guaranteed to impress at any occasion. Whether you’re craving a s’mores-style treat or something uniquely sweet and easy, this recipe delivers on all fronts!

Print