If you’re craving a rich and creamy dessert that doesn’t require turning on the oven, this Marshmallow Whip Cheesecake is your new favorite indulgence. With a buttery graham cracker crust, a cloud-like marshmallow and cream cheese filling, and endless topping options, it’s the perfect no-bake treat for holidays, birthdays, or whenever you want to impress with minimal effort.
I still remember the first time I made this cheesecake—it felt almost too easy for how decadent it turned out. The marshmallow fluff adds sweetness and a light, airy texture, while the whipped topping keeps it smooth and mousse-like. It’s a nostalgic, playful dessert that always disappears fast.
Why You’ll Love This Recipe
- No Bake, No Fuss – Just mix, chill, and serve.
- Fluffy & Creamy – A cheesecake that feels light but tastes indulgent.
- Crowd-Pleaser – Perfect for potlucks, parties, or family gatherings.
- Customizable Toppings – Dress it up with fruit, chocolate, or extra marshmallows.
Ingredients
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 7 oz marshmallow fluff (1 jar)
- 1 tsp vanilla extract
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
Optional Toppings
- Fresh berries
- Mini marshmallows
- Chocolate shavings or drizzle
- Crushed graham crackers
Instructions
-
Make the Crust
In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling. -
Prepare the Filling
In a large bowl, beat cream cheese until smooth and fluffy. Add marshmallow fluff and vanilla extract, mixing until creamy. Gently fold in whipped topping until light and airy. -
Assemble the Cheesecake
Spread filling evenly over the chilled crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight for best results). -
Decorate & Serve
Before serving, top with fresh berries, marshmallows, chocolate drizzle, or crushed graham crackers. Remove springform ring, slice, and enjoy chilled.
Tips for Success
- Make sure cream cheese is fully softened for a smooth filling.
- Fold whipped topping gently to keep the filling fluffy.
- Chill overnight for the best texture and easy slicing.
- Use chocolate graham crackers for a twist on the crust.
Make It Your Own
- S’mores Style – Top with toasted marshmallows and chocolate drizzle.
- Berry Burst – Add fresh raspberries or blueberries between the crust and filling.
- Holiday Vibes – Garnish with peppermint pieces or caramel sauce.
- Mini Versions – Press crust into cupcake liners and top with filling for individual cheesecakes.
Serving Suggestions
- Pair with coffee or hot cocoa for a cozy treat.
- Serve as a light alternative to traditional baked cheesecakes at holiday dinners.
- Garnish with whipped cream for extra flair.
Storage
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: Wrap slices individually and freeze for up to 2 months. Thaw overnight before serving.
Final Thoughts
This Marshmallow Whip Cheesecake is the ultimate no-bake dessert—creamy, airy, and versatile. Whether you keep it simple or pile on the toppings, it’s a sweet treat that always brings smiles.
Share Your Sweet Slice!
Made this cheesecake? Tag @yourhandle and use #MarshmallowWhipCheesecake so I can see your fluffy creations!
Marshmallow Whip Cheesecake
Ingredients
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup 1 stick unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese softened
- 7 oz marshmallow fluff 1 jar
- 1 tsp vanilla extract
- 1 container 8 oz whipped topping (like Cool Whip), thawed
Optional Toppings
- Fresh berries
- Mini marshmallows
- Chocolate shavings or drizzle
- Crushed graham crackers
Instructions
Make the Crust
- In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
Prepare the Filling
- In a large bowl, beat cream cheese until smooth and fluffy. Add marshmallow fluff and vanilla extract, mixing until creamy. Gently fold in whipped topping until light and airy.
Assemble the Cheesecake
- Spread filling evenly over the chilled crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).
Decorate & Serve
- Before serving, top with fresh berries, marshmallows, chocolate drizzle, or crushed graham crackers. Remove springform ring, slice, and enjoy chilled.
Leave a Comment