Marshmallow Whip Cheesecake is the dreamy, creamy dessert you never knew you desperately needed—until now. With its impossibly light texture, tangy-sweet flavor, and fluffy as-a-cloud appeal, this no-bake wonder completely transforms the cheesecake experience. The secret combination of marshmallow creme and whipped topping creates a silkiness that practically floats on your fork, while a buttery graham cracker crust anchors every bite. Whether you’re baking for a holiday, picnic, or spontaneous late-night treat, this recipe delivers happiness in every heavenly slice.

Marshmallow Whip Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Marshmallow Whip Cheesecake works its magic to bring out the best combination of flavor and texture. You’ll find nothing fancy or complicated here—just a handful of simple essentials coming together to create a truly irresistible dessert.

Graham cracker crust: The classic, slightly sweet crunch makes the perfect foundation for the creamy filling.
Cream cheese (softened): This gives our cheesecake its signature tang and irresistible richness.
Marshmallow creme: Adds body, sweetness, and that unique fluffy, airy lightness that sets this cheesecake apart.
Whipped topping (Cool Whip), thawed: Ensures a smooth, pillowy cloud-like texture, blending beautifully with the marshmallow and cream cheese.
Vanilla extract: Just a splash turns up the warm, aromatic sweetness and rounds out every bite.
Optional whipped cream or topping for garnish: The cherry (or swirl) on top that turns your cheesecake into a showstopper!

How to Make Marshmallow Whip Cheesecake

Step 1: Whip the Cream Cheese

Start by placing your softened cream cheese in a medium mixing bowl. Using a hand mixer or stand mixer, beat the cream cheese for 2-3 minutes until it’s ultra smooth and fluffy. This step ensures your Marshmallow Whip Cheesecake has a velvety base with no lumps—so don’t rush it!

Step 2: Add Marshmallow Creme and Vanilla

Next, scoop in the marshmallow creme and pour in the vanilla extract. Beat again until everything is fully unified. The marshmallow adds that dreamy sweetness and delicate lift; you’ll see the mixture become glossy and smooth.

Step 3: Fold in Whipped Topping

Switch to a spatula and gently fold in the thawed whipped topping. Take your time—be careful not to deflate the mixture. The goal is a perfectly fluffy, airy filling that holds together yet melts away on your tongue.

Step 4: Fill the Crust

Spoon the cheesecake mixture into your ready-made graham cracker crust. Spread it evenly all the way to the edges, using the back of a spoon to smooth the top for a polished finish. Right now, it’s all about patience; the beauty is in the details!

Step 5: Chill Thoroughly

Transfer your cheesecake to the fridge and let it chill for at least 4 hours—overnight is even better if you can resist. This step lets the flavors meld and the filling set to sliceable perfection.

Step 6: Garnish and Serve

When you’re ready to serve, crown your Marshmallow Whip Cheesecake with dollops of whipped cream or a flourish of your favorite topping. Each slice looks bakery-worthy and tastes even better than it looks!

How to Serve Marshmallow Whip Cheesecake

Garnishes

Dress up your cheesecake with clouds of whipped cream, chocolate shavings, fresh berries, or a caramel drizzle. The fluffy topping pairs perfectly with bursts of fruit or a sprinkle of toasted coconut—get creative and let your personality shine.

Side Dishes

Pair a slice of Marshmallow Whip Cheesecake with a steaming cup of coffee, a cold glass of milk, or a bright, juicy fruit salad on the side. Its light, sweet flavor complements almost anything, making it a welcome guest at brunch, picnics, or as a sweet finale after dinner.

Creative Ways to Present

Try transforming your cheesecake into parfaits by layering the filling with crushed graham crackers and fruit in glasses. Or cut it into bite-sized squares for a party tray. You can even swirl in a ribbon of raspberry puree before chilling for a marbled effect—Marshmallow Whip Cheesecake is just as adventurous as you are!

Make Ahead and Storage

Storing Leftovers

Store any extra cheesecake in the refrigerator, covered loosely with plastic wrap or foil to prevent it from drying out. It stays fresh and delicious for up to five days—if it lasts that long!

Freezing

You can freeze Marshmallow Whip Cheesecake either whole or sliced. Wrap it tightly in plastic wrap, then in foil, and freeze for up to one month. Thaw overnight in the fridge before enjoying for the best creamy texture.

Reheating

There’s no need to reheat this treat—it’s best served chilled! In fact, a little extra time in the fridge only enhances the dreamy, mousse-like texture.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, you can substitute freshly whipped cream (sweetened and whipped to soft peaks) for the store-bought whipped topping. Just be sure to use the same quantity (about 3 cups) and gently fold it in to retain the fluffy texture of your Marshmallow Whip Cheesecake.

Is it possible to make this cheesecake gluten-free?

Absolutely! Simply use a gluten-free graham cracker crust, which can be found at most grocery stores or made at home. All other ingredients in Marshmallow Whip Cheesecake are naturally gluten-free.

How can I add different flavors?

Try adding lemon zest, swapping in almond extract, or folding in mini chocolate chips for a creative spin. You can also swirl in fruit purees or top with your favorite pie filling to personalize your Marshmallow Whip Cheesecake.

Does this cheesecake need to be baked?

No baking required! This is one of the absolute joys of Marshmallow Whip Cheesecake—it’s completely no-bake, making it a perfect stress-free dessert for any occasion.

What’s the best way to slice and serve?

For clean, elegant slices, use a sharp knife dipped in hot water and wiped dry between cuts. Serve chilled, and remember to dress it up with your favorite toppings for that extra wow factor!

Final Thoughts

If you’re searching for a luscious, crowd-pleasing dessert with minimal effort and maximum delight, Marshmallow Whip Cheesecake is truly a must-try. It’s pure comfort in every forkful—so gather your ingredients, give it a whirl, and share the joy with your favorite people!

Marshmallow Whip Cheesecake Recipe

★★★★★

5 from 22 reviews

Author: anna
Total Time: 4 hours 15 minutes
Yield: 1 (9-inch) cheesecake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the light and fluffy goodness of this Marshmallow Whip Cheesecake. A delightful twist on the classic cheesecake, this recipe combines the richness of cream cheese with the sweetness of marshmallow creme, topped with a cloud of whipped cream.

Ingredients

Scale

Graham Cracker Crust:

1 (9-inch) graham cracker crust

Cheesecake Filling:

1 (8 oz) package cream cheese, softened
1 (7 oz) jar marshmallow creme
1 (8 oz) tub whipped topping (Cool Whip), thawed
1 tsp vanilla extract

Garnish:

Optional whipped cream or topping for garnish

Instructions

Beat Cream Cheese: Beat softened cream cheese until smooth and fluffy.
Mix in Marshmallow Creme: Mix in marshmallow creme and vanilla extract.
Fold in Whipped Topping: Fold in whipped topping until fully combined.
Spread Mixture: Spread mixture evenly into pie crust.
Chill: Chill in the fridge for at least 4 hours or overnight.
Garnish and Serve: Garnish with whipped cream before serving.

Prep Time: 15 minutes
Category: Dessert
Method: Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 240mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 3g
Cholesterol: 40mg

Keywords: Marshmallow Whip Cheesecake, Cheesecake Recipe, No-Bake Cheesecake, Marshmallow Creme Dessert