If you love light, fluffy, cloud-like desserts, this Marshmallow Whip Cheesecake is about to become your new obsession. Creamy, airy, and unbelievably easy to make, this no-bake cheesecake blends classic cream cheese richness with the sweet magic of Marshmallow Fluff. It’s the perfect dessert for parties, family gatherings, or anytime you want a slice of heaven—without turning on the oven.
This recipe is simple, beginner-friendly, and guaranteed to impress every dessert lover at the table. Let’s dive into this dreamy creation!
Table of Contents
Why You’ll Love This Marshmallow Whip Cheesecake
This cheesecake is:
- Completely no-bake—no oven needed!
- Silky, fluffy, and light as a cloud
- Perfect for summer or hot days
- Easy to prepare ahead of time
- Sweet, creamy, and melt-in-your-mouth delicious
- Beautiful for serving at parties or celebrations
🧾 Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 1/2 cups Marshmallow Fluff
- 1 cup heavy cream, whipped to stiff peaks
For the Topping
- 1 cup Marshmallow Fluff
- 1 cup heavy cream, whipped to soft peaks
- Mini marshmallows or extra graham crumbs (optional)
How to Make Marshmallow Whip Cheesecake (Step-by-Step)
Step 1 – Make the Crust
Mix graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand.
Press tightly into the bottom of a 9-inch springform pan.
Chill for 15 minutes.
Step 2 – Prepare the Filling
H3: Beat the Cream Cheese
Beat softened cream cheese and powdered sugar until completely smooth and creamy.
Add Vanilla + Marshmallow Fluff
Mix in vanilla extract and 1 1/2 cups of Marshmallow Fluff. Blend until fully incorporated and silky.
Fold in Whipped Cream
Gently fold the whipped cream into the mixture using a spatula.
Do NOT overmix—this keeps the cheesecake extra airy and cloud-like.
Step 3 – Assemble the Base Layer
Pour the marshmallow cheesecake filling over the chilled crust.
Smooth the top with an offset spatula.
Cover and refrigerate for at least 4 hours, or until the base is set.
Step 4 – Make the Marshmallow Cloud Topping
In a separate bowl, fold 1 cup Marshmallow Fluff into the bowl of whipped cream (soft peaks).
This creates the perfect light topping.
Step 5 – Add the Topping
Spread the fluffy marshmallow topping over the chilled cheesecake.
Use a spoon to swirl the top for a cute, cloud-like effect.
Step 6 – Garnish & Chill
Sprinkle with:
- mini marshmallows
- graham crumbs
- or both!
Chill for 1–2 more hours to help the topping set.
Step 7 – Serve
Use a warm knife for neat slices.
Wipe the knife between cuts for picture-perfect servings.
This cheesecake is soft, dreamy, and absolutely unforgettable. 🌈💕
Recipe Summary
- Prep Time: 20 minutes
- Chill Time: 5–6 hours
- Cook Time: 0 minutes
- Total Time: 5–6 hours
- Servings: 10
Expert Tips for the Perfect No-Bake Cheesecake
H3: Use Full-Fat Cream Cheese
Light versions won’t hold the structure as well.
H3: Chill Long Enough
The longer it chills, the cleaner the slices.
H3: Use a Springform Pan
This makes releasing the cheesecake much easier.
H3: Don’t Overmix the Whipped Cream
Keep the airiness for a fluffy texture.
How to Serve Marshmallow Whip Cheesecake
Serve with:
- Fresh berries
- Chocolate drizzle
- Extra whipped cream
- Crushed graham crackers
It’s a dessert that fits any occasion.
Storage Instructions
- Fridge: 3–4 days, covered
- Freezer: Up to 2 months (without topping for best results)
Thaw in the fridge before serving.
FAQ
H3: Can I make this a day ahead?
Yes! In fact, it’s even better the next day.
H3: Can I skip the Marshmallow Fluff?
It’s essential to the flavor, but you can reduce it for a less-sweet version.
H3: Can I use a different crust?
Yes—try Oreos or vanilla cookies.
Marshmallow Whip Cheesecake
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the Cheesecake Filling
- 16 oz full-fat cream cheese, softened
- 1 cups powdered sugar
- 1 tsp pure vanilla extract
- 1.5 cups Marshmallow Fluff
- 1 cups heavy cream, whipped to stiff peaks
For the Topping
- 1 cups Marshmallow Fluff
- 1 cups heavy cream, whipped to soft peaks
- Mini marshmallows or extra graham crumbs (optional)
Instructions
Preparation
- Mix graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand. Press tightly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- Beat softened cream cheese and powdered sugar until completely smooth and creamy.
- Mix in vanilla extract and 1 1/2 cups of Marshmallow Fluff. Blend until fully incorporated and silky.
- Gently fold the whipped cream into the mixture using a spatula. Do NOT overmix—this keeps the cheesecake extra airy and cloud-like.
- Pour the marshmallow cheesecake filling over the chilled crust. Smooth the top with an offset spatula. Cover and refrigerate for at least 4 hours, or until the base is set.
- In a separate bowl, fold 1 cup Marshmallow Fluff into the bowl of whipped cream (soft peaks) to create the topping.
- Spread the fluffy marshmallow topping over the chilled cheesecake. Use a spoon to swirl the top for a cute, cloud-like effect.
- Sprinkle with mini marshmallows and graham crumbs if desired. Chill for 1–2 more hours to help the topping set.
- Use a warm knife for neat slices. Wipe the knife between cuts for picture-perfect servings.
