Marshmallow Whip Cheesecake

This Marshmallow Whip Cheesecake is a light, creamy, and indulgent no-bake dessert with a buttery graham cracker crust, a fluffy marshmallow-infused filling, and a fun marshmallow and chocolate topping. Perfect for any occasion, this easy-to-make cheesecake is sure to be a crowd-pleaser!

Why You’ll Love This Recipe

• No-Bake (Mostly!) – Only the crust requires baking, making this a simple and stress-free dessert.
• Light and Fluffy Texture – The combination of cream cheese, marshmallow fluff, and whipped cream creates an airy and dreamy filling.
• Perfect for Any Occasion – Great for birthdays, holidays, or any time you need a sweet treat.
• Customizable – Add different toppings, mix-ins, or drizzle with extra chocolate for a unique twist.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup melted butter

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 cup marshmallow fluff
• 1 cup heavy whipping cream

For the Topping:

• 1 cup mini marshmallows
• ½ cup melted chocolate chips (optional)

Directions

Step 1: Make the Crust

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of the pan.
4. Bake for 10 minutes, then set aside to cool completely.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and sugar until smooth.
2. Add vanilla extract and marshmallow fluff, mixing until fully combined.
3. In a separate bowl, whip heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture to maintain a light texture.

Step 3: Assemble the Cheesecake

1. Pour the filling over the cooled crust and spread evenly.
2. Smooth the top and refrigerate for at least 4 hours, or until fully set.

Step 4: Add the Topping

1. Sprinkle mini marshmallows evenly over the cheesecake.
2. Drizzle melted chocolate chips over the top (optional).

Step 5: Serve and Enjoy

1. Once fully chilled, remove the sides of the springform pan.
2. Slice and serve this fluffy, indulgent Marshmallow Whip Cheesecake!

Servings and Timing

• Servings: 8-10
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 25 minutes

Variations

• Chocolate Crust – Use crushed chocolate graham crackers or Oreo crumbs instead of plain graham crackers.
• Berry Topping – Add fresh strawberries, raspberries, or blueberry sauce for a fruity touch.
• S’mores Style – Add crushed graham crackers and extra chocolate drizzle on top for a fun s’mores twist.
• Nutty Crunch – Sprinkle chopped almonds, pecans, or hazelnuts for extra texture.
• Lemon Marshmallow Cheesecake – Add 1 teaspoon of lemon zest to the filling for a refreshing citrus flavor.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezing: Wrap the cheesecake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Serving Tip: For best texture, let the cheesecake sit at room temperature for 10 minutes before slicing.

FAQs

1. Can I use store-bought whipped topping instead of heavy whipping cream?

Yes, but fresh whipped cream provides a better texture and flavor.

2. How do I prevent my cheesecake from cracking?

Since this is a no-bake cheesecake, cracking isn’t a concern! Just make sure to mix gently and avoid overwhipping.

3. Can I make this cheesecake ahead of time?

Yes! It’s best made a day in advance to allow the flavors to develop fully.

4. Do I need a springform pan?

A springform pan is recommended, but you can use a regular pie dish and serve it directly from the dish.

5. How can I make this cheesecake even fluffier?

Whipping the cream to stiff peaks and gently folding it in will create the fluffiest texture.

6. Can I use a different type of crust?

Yes! Try an Oreo crust, shortbread crust, or even a pretzel crust for a sweet-salty contrast.

7. What’s the best way to melt chocolate chips for drizzling?

Melt them in the microwave in 30-second intervals, stirring between each, until smooth.

8. Can I use marshmallows instead of marshmallow fluff?

No, marshmallow fluff provides the best smooth and creamy consistency for the filling.

9. Can I add gelatin to make it firmer?

Yes! Dissolve 1 teaspoon of unflavored gelatin in 2 tablespoons of hot water and mix it into the cheesecake filling before refrigerating.

10. Is this cheesecake overly sweet?

It’s perfectly balanced! The tangy cream cheese complements the sweetness of the marshmallow fluff.

Conclusion

This Marshmallow Whip Cheesecake is a fun, creamy, and effortless dessert that’s perfect for any occasion. With its light and fluffy texture, rich flavor, and easy preparation, it’s sure to become a favorite. Try it today and enjoy a slice of marshmallow heaven!

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