Fluffy, creamy, and irresistibly sweet—this no-bake marshmallow whip cheesecake is a dessert lover’s dream come true! Imagine a buttery graham cracker crust topped with a cloud-like marshmallow cream filling, finished with gooey marshmallows and a drizzle of chocolate. This heavenly treat is as simple to make as it is delightful to eat. Whether you’re hosting a party or craving something sweet, this dessert is guaranteed to impress.
Why This Recipe Works:
This recipe combines a few simple elements into one show-stopping dessert. The graham cracker crust provides a crisp, buttery base that perfectly complements the fluffy filling. The cream cheese and marshmallow fluff create a creamy and tangy-sweet filling, while whipped cream adds lightness to the texture. The mini marshmallows and optional chocolate topping give this cheesecake a playful and decadent finish. Best of all, it’s a no-bake recipe (apart from the quick crust prep), which means minimal effort for maximum flavor!
What You’ll Need For This Recipe:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1 cup marshmallow fluff
1 cup heavy whipping cream
For the Topping:
1 cup mini marshmallows
1/2 cup melted chocolate chips (optional)
How To Make This Recipe:
- Prepare the Crust:
Start by preheating your oven to 350°F (optional, for a firmer crust). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press it firmly into the bottom of a greased 9-inch springform pan, making sure it’s evenly distributed. Bake for 10 minutes to help it set, then let it cool completely. If you prefer a no-bake crust, skip the oven and chill the crust in the refrigerator for 30 minutes instead.
- Make the Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and marshmallow fluff, mixing until well combined.
In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer. Gently fold the whipped cream into the cream cheese mixture in batches, being careful not to deflate the whipped cream. This step ensures the filling stays light and fluffy.
- Assemble the Cheesecake:
Pour the filling over the cooled crust, spreading it evenly with a spatula. Smooth the top for a clean finish. Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight for best results. The filling will firm up as it chills, making it easy to slice and serve.
- Add the Toppings:
Once the cheesecake is fully set, remove it from the refrigerator. Top with mini marshmallows, covering the surface generously. For an extra indulgent touch, drizzle melted chocolate over the marshmallows. This step adds a rich flavor contrast and makes the dessert even more irresistible.
- Serve & Enjoy:
Carefully release the cheesecake from the springform pan and transfer it to a serving plate. Slice into portions and serve chilled. Each bite is a creamy, marshmallow-filled piece of heaven!
Tips + Tricks & More for Recipe Success:
Softening Cream Cheese: Ensure the cream cheese is at room temperature before beating to avoid lumps in your filling.
Whipping Cream: For best results, chill your bowl and beaters before whipping the heavy cream. Cold tools help the cream whip faster and more evenly.
Topping Variations: Add crushed graham crackers, sprinkles, or toasted marshmallows for a unique twist on the classic topping.
No-Bake Option for Crust: If you want to avoid the oven entirely, skip baking the crust and chill it in the fridge for at least 30 minutes. It will still hold together well when slicing.
Serving Suggestions:
This cheesecake is perfect for any occasion! Serve it as a centerpiece dessert at parties, potlucks, or family dinners. Pair it with coffee, tea, or a cold glass of milk for a comforting treat. For a summer twist, enjoy it with a side of fresh berries or a dollop of whipped cream.
Timing:
Preparation Time: 20 minutes
Chilling Time: 4 hours (or overnight)
Total Time: About 4 hours and 20 minutes
Why You’ll Love This Recipe:
This marshmallow whip cheesecake is a dessert that’s as easy to make as it is impressive to serve. The light and fluffy filling paired with the crunchy graham cracker crust is pure perfection. And the mini marshmallows on top add a fun, nostalgic touch that’s sure to delight kids and adults alike. Plus, it’s a no-bake dessert (apart from the optional crust bake), so you don’t need to spend hours in the kitchen.
Whether you’re celebrating a special occasion or just indulging your sweet tooth, this Marshmallow Whip Cheesecake is guaranteed to hit the spot. Try it today, and get ready to be transported to cheesecake heaven with every bite!
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