Dreamy Marshmallow Whip Cheesecake! A No-Bake Crowd-Pleaser

There’s something undeniably nostalgic about a Marshmallow Whip Cheesecake. It tastes like childhood sleepovers, holiday potlucks, and handwritten recipe cards passed down through generations. Light as a cloud yet decadently creamy, this no-bake cheesecake blends tangy cream cheese with fluffy marshmallow whip for a dessert that feels indulgent without being heavy.

Whether you’re planning a summer gathering, a festive holiday spread, or just craving an easy make-ahead dessert, this marshmallow whip cheesecake delivers big flavor with minimal effort. Best of all, no oven required.

Marshmallow Whip Cheesecake Recipe

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 10 slices
Calories: ~380 per slice

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 ounces full-fat cream cheese, softened
• 1 cup marshmallow whip (such as Marshmallow Fluff)
• ¾ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream, cold
• Optional topping: mini marshmallows, chocolate drizzle, or fresh berries

Instructions

1. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
3. In a large mixing bowl, beat softened cream cheese until smooth and lump-free.
4. Add powdered sugar and vanilla extract. Beat again until fully incorporated.
5. Gently fold in the marshmallow whip until the mixture is light and uniform.
6. In a separate bowl, whip the heavy cream to stiff peaks.
7. Carefully fold the whipped cream into the cheesecake mixture, working slowly to preserve the airy texture.
8. Spoon the filling over the chilled crust and smooth the top.
9. Cover and refrigerate for at least 4 hours, or until fully set.
10. Garnish as desired, slice, and serve chilled.

Substitutions & Dietary Swaps

This marshmallow whip cheesecake is flexible and forgiving. For a lighter option, use reduced-fat cream cheese, though the texture will be slightly softer. Gluten-free graham crackers work perfectly for a gluten-free crust. For a chocolate variation, swap graham crackers for chocolate cookie crumbs.

Chef’s Pro Tips

• Ensure cream cheese is fully softened to avoid lumps.
• Fold gently overmixing will deflate the filling.
• Chill overnight for the cleanest slices.
• Use a hot knife for bakery-style presentation.

Make Ahead, Storage & Reheating

This marshmallow whip cheesecake is an ideal make-ahead dessert. Prepare it up to 24 hours in advance and keep refrigerated. Store leftovers covered in the fridge for up to 4 days. Freezing is possible, though the texture may soften slightly when thawed.

Troubleshooting & Common Mistakes

If your cheesecake doesn’t set, it likely needs more chill time or the whipped cream was under-whipped. A grainy texture usually means the cream cheese was too cold. Always allow ingredients to come to room temperature before mixing.

Flavor Pairings & Serving Suggestions

Serve marshmallow whip cheesecake with fresh strawberries, hot fudge sauce, or alongside Tomato Soup with Cheddar Bay Dumplings.

Marshmallow Whip Cheesecake

This Marshmallow Whip Cheesecake is light, fluffy, and ultra-creamy with a sweet marshmallow finish. It’s an easy no-bake dessert that sets up beautifully for clean slices and happy crowds.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 0 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter melted
• 2 tbsp granulated sugar

Marshmallow Whip Cheesecake Filling

• 16 oz cream cheese full-fat, softened
• 1 cup marshmallow whip such as Marshmallow Fluff
• 3/4 cup powdered sugar
• 1 tsp vanilla extract pure
• 1 cup heavy whipping cream cold

Optional Toppings

• mini marshmallows
• chocolate drizzle
• fresh berries

Equipment

• 9-inch Springform Pan
• Mixing Bowls
• Hand Mixer or Stand Mixer
• Rubber spatula

Method

 

1. In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
2. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Chill while you make the filling.
3. Beat softened cream cheese in a large bowl until smooth and lump-free.
4. Add powdered sugar and vanilla extract; beat again until creamy and well combined.
5. Fold in the marshmallow whip until the mixture is light and uniform.
6. In a separate bowl, whip the cold heavy cream to stiff peaks.
7. Gently fold the whipped cream into the cheesecake mixture in two additions, keeping as much air in the batter as possible.
8. Spoon the filling over the chilled crust and smooth the top.
9. Cover and refrigerate for at least 4 hours (or overnight) until set. Add optional toppings, slice, and serve chilled.

Notes

For the cleanest slices, chill overnight and cut with a hot, dry knife. If your cheesecake is too soft, it likely needs more chill time or the whipped cream wasn’t whipped to stiff peaks.

Frequently Asked Questions

Is marshmallow whip cheesecake baked?

No, this is a completely no-bake cheesecake.

Can I use homemade marshmallow cream?

Yes, as long as it’s thick and stable.

How long does it need to chill?

At least 4 hours, preferably overnight.

Can I freeze marshmallow whip cheesecake?

Yes, freeze up to 1 month and thaw overnight in the fridge.

What pan works best?

A springform pan ensures easy release and clean slices.

Conclusion

This Marshmallow Whip Cheesecake is proof that simple ingredients can create extraordinary desserts. Light, fluffy, and endlessly customizable, it’s a guaranteed hit for any occasion. Try it once, and it just might become your signature no-bake dessert.

For food safety guidance on dairy-based desserts, visit the USDA Food Safety and Inspection Service.