Short Description
No-Bake Marshmallow Whip Cheesecake is a dreamy, cloud-like dessert that marries the rich tang of cream cheese with the pillowy sweetness of marshmallow fluff. Set atop a buttery graham cracker crust and finished with a whipped marshmallow topping, this cheesecake is the perfect make-ahead treat for any occasion.
Why You’ll Love This Recipe
No Oven Required: Ideal for warm-weather baking or when you want a fuss-free dessert.
Light and Airy Texture: The whipped cream and marshmallow fluff give this cheesecake a unique, fluffy consistency.
Make-Ahead Friendly: It sets in the fridge and is ready when you need it.
Crowd-Pleaser: Elegant enough for celebrations, yet simple enough for casual gatherings.
Customizable: Add your favorite garnishes or flavor twists for a personalized touch.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Filling:
16 oz (2 blocks) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1½ cups marshmallow fluff
1 cup heavy whipping cream, whipped to stiff peaks
For the Topping:
1 cup marshmallow fluff
1 cup heavy whipping cream, whipped to stiff peaks
Optional Garnish:
Mini marshmallows or crushed graham crackers
Directions
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until fully moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while preparing the filling.
Make the Filling
In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Add the vanilla extract and marshmallow fluff, mixing well until fully incorporated. Gently fold in the whipped heavy cream until the filling is light and fluffy.
Fill the Crust
Spoon the filling into the prepared crust and spread it evenly. Smooth the surface with a spatula. Chill in the refrigerator for at least 4 hours, or overnight, to allow the cheesecake to fully set.
Prepare the Topping
In a clean bowl, fold the marshmallow fluff into the freshly whipped cream until fully combined. Once the cheesecake has set, spread this topping evenly over the surface.
Garnish and Chill Again
Optionally, sprinkle the top with mini marshmallows or crushed graham crackers. Return the cheesecake to the refrigerator for an additional 1–2 hours before serving.
Serve
To slice cleanly, use a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled for best texture and presentation.
Servings and Timing
Servings: 12–16 slices
Prep Time: 25 minutes
Chill Time: 6 hours (minimum)
Total Time: 6 hours 25 minutes
Variations
Chocolate Version: Add ¼ cup of cocoa powder to the crust or drizzle the top with melted chocolate.
Fruit Topping: Add a layer of fresh berries or berry compote on top of the cheesecake before applying the whipped topping.
Lemon Twist: Add 1 tablespoon of lemon juice to the filling for a subtle citrus brightness.
Graham-Free Crust: Use crushed Oreos or shortbread cookies in place of graham crackers.
Mini Cheesecakes: Make individual servings in muffin tins lined with cupcake liners for easy portioning.
Storage/Reheating
Storage: Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.
Freezing: This cheesecake can be frozen without the topping. Wrap tightly in plastic wrap and foil and freeze for up to 1 month. Thaw in the refrigerator overnight.
Reheating: Not applicable, as this is a chilled dessert.
FAQs
Can I use store-bought whipped topping instead of whipped cream?
Yes, you can substitute with an equal amount of store-bought whipped topping for convenience.
How long does it take for the cheesecake to set?
It needs at least 4 hours to set properly, though chilling overnight yields the best results.
What is marshmallow fluff?
Marshmallow fluff is a spreadable, sweet marshmallow cream. It’s available in jars in most supermarkets.
Can I make this cheesecake in advance?
Yes, it’s an excellent make-ahead dessert. Prepare it a day ahead and store in the fridge until ready to serve.
How do I prevent the crust from crumbling?
Make sure to press the crust firmly into the pan and chill it while preparing the filling to help it hold together.
Can I use a different pan size?
A 9-inch springform pan is ideal, but you can also use an 8-inch for a taller cheesecake. Adjust crust and filling amounts as needed.
Can I add gelatin for more firmness?
Yes, dissolve 1 teaspoon of unflavored gelatin in 2 tablespoons of hot water and add to the filling if a firmer texture is desired.
Is this cheesecake overly sweet?
It’s sweet, but the tang of cream cheese balances the sweetness from the marshmallow fluff and powdered sugar.
What’s the best way to slice it cleanly?
Use a sharp knife dipped in hot water and wiped dry between each slice for neat, clean cuts.
Can I use low-fat cream cheese?
You can, though full-fat cream cheese provides the best texture and flavor.
Conclusion
No-Bake Marshmallow Whip Cheesecake is the ultimate easy dessert for when you want something luscious and light without turning on the oven. With its creamy, dreamy texture and a sweet marshmallow finish, this cheesecake is sure to impress your guests and satisfy your sweet tooth with minimal effort.
No-Bake Marshmallow Whip Cheesecake
- Prep Time: 20 minutes
- Cook Time: 6 hours (minimum)
- Total Time: 6 hours 20 minutes
- Yield: One 9-inch cheesecake
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Marshmallow Whip Cheesecake is a dreamy, creamy dessert featuring a buttery graham cracker crust and a light marshmallow-infused filling—perfectly fluffy, easy to make, and no oven required
Ingredients
For the Crust:
-
1 1/2 cups graham cracker crumbs
-
1/4 cup granulated sugar
-
1/2 cup unsalted butter, melted
For the Filling:
-
16 oz (2 blocks) cream cheese, softened
-
1 cup powdered sugar
-
1 tsp vanilla extract
-
1 1/2 cups marshmallow fluff
-
1 cup heavy whipping cream, whipped to stiff peaks
For the Topping:
-
1 cup marshmallow fluff
-
1 cup heavy whipping cream, whipped to stiff peaks
-
Optional: mini marshmallows or crushed graham crackers, for garnish
Instructions
-
Prepare the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge.
-
Make the filling: Beat softened cream cheese and powdered sugar until smooth and creamy. Add vanilla and marshmallow fluff, mixing well. Gently fold in whipped cream until fluffy and well combined.
-
Fill the crust: Spread the cheesecake filling evenly over the prepared crust. Smooth the top. Refrigerate for at least 4 hours or overnight until fully set.
-
Prepare the topping: Gently fold marshmallow fluff into whipped cream until combined. Spread over the set cheesecake.
-
Garnish and chill: Top with mini marshmallows or crushed graham crackers if desired. Chill for an additional 1–2 hours.
-
Slice and serve: Cut with a hot, clean knife for neat slices. Serve cold and enjoy the fluffiness!
Notes
-
For easy slicing, dip your knife in hot water and wipe between cuts.
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Use stabilized whipped cream if the cheesecake will sit out for an extended time.
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Make ahead for holidays or summer parties—this holds up beautifully in the fridge.
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