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Marshmallow Whip Cheesecake

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  • Author: Asma
  • Prep Time: 20 minutes
  • chill time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 servings 1x
  • Category: Desserts
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

This Marshmallow Whip Cheesecake is a dreamy, no-bake dessert with a light and fluffy texture! A buttery graham cracker crust is topped with a sweet marshmallow-infused cheesecake filling, then finished with mini marshmallows and an optional chocolate drizzle. Perfect for holidays, parties, or whenever you crave a fun, indulgent treat!

Ingredients

Units Scale

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup melted butter

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup marshmallow fluff
  • 1 cup heavy whipping cream

For the Topping:

  • 1 cup mini marshmallows

Instructions

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 well 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 incorporated.
  3. In a separate bowl, whip heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture to keep the texture light and fluffy.

Step 3: Assemble the Cheesecake

  1. Pour the filling over the cooled crust, spreading it 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 with melted chocolate chips for an extra indulgent touch (optional).

Step 5: Serve & Enjoy

  1. Once fully chilled, remove the sides of the springform pan.
  2. Slice and serve this fluffy, marshmallow-filled cheesecake!

Notes

  • Make-Ahead: This cheesecake can be prepared a day in advance for even better flavor and texture.
  • No-Bake Option: Skip baking the crust and chill it for 30 minutes before adding the filling.
  • Flavor Twist: Add ½ teaspoon of almond extract for extra depth of flavor.
  • Storage: Store in the refrigerator for up to 5 days or freeze for up to 2 months.

Find it online: https://homelandflavors.com/marshmallow-whip-cheesecake/