Marshmallow Whip Cheesecake is the ultimate no-bake dessert for anyone who loves light, creamy, melt-in-your-mouth treats. Made with rich cream cheese, sweet marshmallow fluff, vanilla, and fluffy whipped topping, this cheesecake has an airy texture that’s somewhere between classic cheesecake and marshmallow mousse.

Sitting on a buttery graham cracker crust, every bite is smooth, sweet, and incredibly refreshing. Unlike baked cheesecakes, this recipe requires no oven, making it perfect for warm weather, holidays, birthdays, baby showers, potlucks, and family gatherings. After a few hours in the refrigerator, it sets into a sliceable dessert that’s both elegant and effortless.

Whether you decorate it with whipped cream, mini marshmallows, fresh berries, or white chocolate curls, Marshmallow Whip Cheesecake is guaranteed to become a favorite dessert everyone will request again and again.

---

Ingredients

🍪 For the Graham Cracker Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar

---

🧀 For the Cheesecake Filling

• 16 ounces cream cheese, softened
• 1 jar (7 ounces) marshmallow fluff
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1½ cups heavy whipping cream, whipped to stiff peaks

---

🍥 For the Topping

• 2 cups whipped cream
• Mini marshmallows
• Graham cracker crumbs
• White chocolate curls

---

✨ Optional Garnishes

• Fresh strawberries
• Fresh raspberries
• Toasted coconut
• Chocolate drizzle
• Rainbow sprinkles
• Crushed cookies

---

Preparation

Step 1: Prepare the Crust

Combine:

• Graham cracker crumbs
• Melted butter
• Sugar

Mix until evenly coated.

Press firmly into the bottom of a 9-inch springform pan.

Refrigerate for 20 minutes.

---

Step 2: Make the Cheesecake Filling

Beat the softened cream cheese until smooth.

Add:

• Marshmallow fluff
• Powdered sugar
• Vanilla
• Lemon juice

Beat until light and creamy.

---

Step 3: Fold in the Whipped Cream

Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

---

Step 4: Fill the Crust

Spread the filling evenly over the chilled crust.

Smooth the top with an offset spatula.

---

Step 5: Chill

Cover and refrigerate for at least 6 hours, preferably overnight.

---

Step 6: Decorate

Pipe whipped cream around the edges.

Top with:

• Mini marshmallows
• White chocolate curls
• Graham cracker crumbs

Add fresh berries if desired.

---

Step 7: Slice

Run a warm knife around the edge before removing the springform ring.

Slice with a clean, warm knife.

---

Step 8: Serve

Serve chilled for the lightest, creamiest texture.

---

Variation

1. Chocolate Marshmallow Cheesecake

Fold mini chocolate chips into the filling and drizzle with chocolate ganache.

2. Strawberry Marshmallow Cheesecake

Top with fresh strawberries and strawberry sauce.

3. Lemon Marshmallow Cheesecake

Add extra lemon zest and lemon curd on top.

4. S’mores Cheesecake

Top with toasted marshmallows, chocolate pieces, and crushed graham crackers.

5. Oreo Marshmallow Cheesecake

Use crushed Oreo cookies for the crust and fold cookie crumbs into the filling.

6. Peanut Butter Marshmallow Cheesecake

Swirl creamy peanut butter into the filling before chilling.

---

COOKING Note

• Use full-fat cream cheese for the creamiest texture.
• Make sure the cream cheese is at room temperature before mixing.
• Fold the whipped cream gently to keep the filling light and airy.
• Chill overnight for the cleanest slices.
• Keep refrigerated until serving.

---

Serving Suggestions

Serve Marshmallow Whip Cheesecake:

• With fresh berries
• With hot coffee
• With iced coffee
• Alongside hot chocolate
• At birthday parties
• During holiday celebrations
• At baby showers
• For summer gatherings

---

Tips

• Chill the mixing bowl before whipping the cream.
• Use homemade whipped cream for the freshest flavor.
• Decorate just before serving for the best appearance.
• Store covered in the refrigerator for up to 5 days.
• Freeze for up to 2 months and thaw overnight in the refrigerator.
• Add a pinch of salt to balance the sweetness.
• For neat slices, dip the knife in hot water and wipe it clean after each cut.

---

Prep Time

25 minutes

Chilling Time

6 hours

Total Time

6 hours 25 minutes

---

Nutritional Information (Approximate per slice)

• Calories: 470
• Protein: 5g
• Sodium: 290mg
• Carbohydrates: 38g
• Sugar: 28g
• Fat: 34g
• Saturated Fat: 21g
• Fiber: 1g
• Cholesterol: 95mg

---

FAQs

Can I make Marshmallow Whip Cheesecake ahead of time?

Yes! It’s actually best when made a day in advance so it has plenty of time to firm up in the refrigerator.

Can I freeze this cheesecake?

Yes. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Can I use whipped topping instead of homemade whipped cream?

Absolutely. Substitute an 8-ounce container of thawed whipped topping for the homemade whipped cream if preferred.

Why add lemon juice?

The lemon juice doesn’t make the cheesecake taste lemony—it simply balances the sweetness and brightens the overall flavor.

Can I use a different crust?

Yes! Try a vanilla wafer, Golden Oreo, chocolate cookie, or shortbread crust for a delicious twist.

How should leftovers be stored?

Keep the cheesecake covered in the refrigerator for up to 5 days.

Can I toast the marshmallows on top?

Yes! Lightly toast the mini marshmallows with a kitchen torch just before serving for a delicious s’mores-inspired finish.

Can I add fruit to the filling?

Certainly! Fold in chopped strawberries, raspberries, or blueberries for a fruity variation.

---

Conclusion

Marshmallow Whip Cheesecake is a light, fluffy, and irresistibly creamy no-bake dessert that’s perfect for every occasion. With its buttery graham cracker crust, silky marshmallow cream cheese filling, and airy whipped topping, this cheesecake delivers the perfect balance of sweetness and texture in every bite. Easy to prepare and even easier to enjoy, it’s a crowd-pleasing treat that’s sure to disappear quickly! 🍰☁️✨

Print