Description
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.
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
Instructions
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.
Notes
- 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.
- Prep Time: 25 minutes
- Chilling Time: 6 hours
Nutrition
- Calories: 470kcal
- Sodium: 290mg
- Carbohydrates: 38g
- Protein: 5g