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Marshmallow Whip Cheesecake

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.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
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.