Marshmallow Whip Cheesecake
This no-bake cheesecake blends creamy richness with the sweet magic of Marshmallow Fluff, creating a light, fluffy dessert perfect for any occasion.
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.
Notes
Expert Tips: Use full-fat cream cheese for better structure, chill long enough for clean slices, and don’t overmix the whipped cream for a fluffy texture.