Marshmallow Whip Cheesecake Recipe

Introduction

Marshmallow Whip Cheesecake is a light and fluffy dessert perfect for any occasion. Combining a crunchy graham cracker crust with a creamy marshmallow-infused filling, this no-bake cheesecake is easy to make and sure to impress your guests.

Ingredients

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted
• 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

1. Step 1: In a medium bowl, mix graham cracker crumbs and sugar. Stir in the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
2. Step 2: In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add marshmallow fluff and vanilla extract, mixing until well combined and creamy. Gently fold in the whipped topping until the mixture is light and airy.
3. Step 3: Spread the cheesecake mixture evenly over the chilled crust using a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
4. Step 4: Before serving, add your choice of toppings such as fresh strawberries, mini marshmallows, or a drizzle of chocolate sauce. Carefully remove the springform ring, slice, and serve chilled.

Tips & Variations

• For extra flavor, add a teaspoon of lemon juice or zest to the filling for a subtle tang.
• Use gluten-free graham crackers to make this dessert gluten-free.
• Try topping with toasted coconut or crushed nuts for added texture.
• If you prefer a firmer crust, bake the crust at 350°F (175°C) for 8-10 minutes before chilling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Make sure to keep it well wrapped to prevent it from absorbing any fridge odors. Reheat is not recommended—serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting in the fridge overnight to fully set and develop flavor, making it a great make-ahead dessert.

Can I use fresh marshmallows instead of marshmallow fluff?

Marshmallow fluff has a smooth, spreadable texture that works best for this recipe. If using fresh marshmallows, melt them gently and cool before mixing to avoid lumps.

Marshmallow Whip Cheesecake Recipe

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★★★★★

4.5 from 126 reviews

This Marshmallow Whip Cheesecake is a light, fluffy, no-bake dessert featuring a crunchy graham cracker crust and a creamy, sweet filling made with cream cheese and marshmallow fluff. Perfectly chilled and topped with fresh berries, mini marshmallows, or chocolate drizzle, it offers a delightful texture and rich flavor without the need for baking.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: Approximately 10 slices 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Make the Crust: In a medium bowl, mix graham cracker crumbs and sugar. Stir in the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling to help the crust set.
2. Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth and fluffy using a hand mixer or stand mixer. Add marshmallow fluff and vanilla extract, mixing until well combined and creamy. Carefully fold in the whipped topping until the mixture is light and airy, taking care not to deflate the whipped topping.
3. Assemble the Cheesecake: Spread the cheesecake mixture evenly over the chilled graham cracker crust. Use a spatula to smooth the top evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
4. Decorate and Serve: Before serving, add your choice of optional toppings such as fresh strawberries, mini marshmallows, or a drizzle of chocolate sauce. Carefully remove the springform ring, slice the cheesecake, and serve chilled for best texture and flavor.

Notes

• Ensure cream cheese is softened to room temperature for smooth batter.
• Do not overmix whipped topping to maintain light and airy texture.
• Chilling the cheesecake overnight improves firmness and flavor blending.
• You can substitute graham crackers with digestive biscuits if desired.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: marshmallow whip cheesecake, no-bake cheesecake, graham cracker crust, easy dessert, fluffy cheesecake, marshmallow fluff dessert