Go Back
–+ servings
Marshmallow Whip Cheesecake

Marshmallow Whip Cheesecake: The Ultimate No-Bake Delight

This Marshmallow Whip Cheesecake is a light and fluffy no-bake dessert that marries marshmallows with creamy cheesecake, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Chocolate wafer cookies or crushed Oreos can be a fun twist.
  • 2 tablespoons Granulated Sugar Standard sugar works best for this recipe.
  • 4 tablespoons Unsalted Butter (melted) Feel free to use margarine as a non-dairy alternative.
For the Filling
  • 8 ounces Cream Cheese (softened) Ensure it’s soft for easy mixing; low-fat option available.
  • 2 cups Marshmallow Fluff Can be substituted with homemade meringue for less sweetness.
  • 1 teaspoon Vanilla Extract Almond extract is a lovely nutty alternative.
  • 2 cups Whipped Topping Fresh whipped cream works wonderfully as a substitute.
Optional Toppings
  • 1 cup Fresh Fruit Strawberries, raspberries, or blueberries work wonderfully.
  • 1 cup Mini Marshmallows Great addition for extra marshmallowy goodness.
  • 1/2 cup Chocolate Sauce Drizzle for a decadent finish.

Equipment

  • 9-inch springform pan
  • medium bowl
  • Large mixing bowl
  • electric mixer
  • spatula

Method
 

Prepare the Crust
  1. In a medium bowl, combine the graham cracker crumbs and granulated sugar, then pour in the melted unsalted butter. Mix until the crumbs are evenly coated, resembling wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan and chill for about 15 minutes.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the marshmallow fluff and vanilla extract, mixing until fully combined. Gently fold in the whipped topping until light and airy.
Assemble the Cheesecake
  1. Spoon the creamy filling over the chilled crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Serve the Cheesecake
  1. Remove the springform ring and top with fresh strawberries, mini marshmallows, or chocolate sauce. Slice into wedges and refrigerate leftovers.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for easy mixing. Chill cheesecake properly for best texture and flavor.

Tried this recipe?

Let us know how it was!