This Marshmallow Whip Cheesecake is a no-bake dream come true. With its ultra-creamy filling made from fluffy marshmallow fluff and rich cream cheese, this chilled dessert delivers a cloud-like texture with a sweet vanilla finish. Layered over a classic graham cracker crust and topped with your favorite berries or chocolate, it’s the kind of dessert that disappears in minutes.
Whether you’re planning a summer party, need a last-minute treat for guests, or just want a crowd-pleasing no-bake option, this marshmallow cheesecake is a foolproof choice. It’s indulgent, refreshing, and takes minimal effort to prepare—making it one of the best easy dessert ideas out there.
Why You’ll Love This Recipe
No oven needed — perfect for summer or hot kitchens
Ultra-creamy texture thanks to whipped topping and fluff
Just a handful of ingredients for a stress-free prep
Make-ahead friendly for parties and holidays
Versatile with toppings — fruit, chocolate, or marshmallows
Kid-approved and ideal for sweet cravings
Ingredient Breakdown
Graham Cracker Crumbs: Classic base for a buttery, crunchy crust.
Granulated Sugar: Adds a touch of sweetness to the crust.
Unsalted Butter: Binds the crust and adds rich flavor.
Cream Cheese: The creamy, tangy base of the filling.
Marshmallow Fluff: Adds sweetness and a light, airy texture.
Vanilla Extract: Enhances all the flavors with a warm, sweet depth.
Whipped Topping (Cool Whip): Makes the cheesecake silky and fluffy without needing gelatin.
Optional Toppings: Customize with fruit, chocolate, or extra marshmallows.
Ingredients
1½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
16 oz cream cheese, softened
1 jar (7 oz) marshmallow fluff
1 tsp vanilla extract
1 container (8 oz) whipped topping, thawed
Fresh berries
Mini marshmallows
Chocolate drizzle or curls
Crushed graham crackers
Step-by-Step Instructions
Prepare the Crust In a medium bowl, stir together graham cracker crumbs and sugar. Add melted butter and mix until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while you prepare the filling.
Make the Filling In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the marshmallow fluff and vanilla extract. Beat again until well combined and no lumps remain.
Fold in Whipped Topping Gently fold the thawed whipped topping into the cream cheese mixture. Mix until the filling is light, airy, and uniform in texture.
Assemble the Cheesecake Pour the filling over the chilled crust. Smooth the top with a spatula. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Decorate and Serve Once chilled and firm, remove the cheesecake from the springform pan. Garnish with toppings like fresh strawberries, marshmallows, or a drizzle of chocolate before slicing and serving.
Pro Tips
Use room-temperature cream cheese for the smoothest filling.
Chill overnight for the best texture and flavor.
Line your pan with parchment for easy removal.
Don’t skip folding — overmixing whipped topping can deflate the filling.
Add toppings just before serving to keep them fresh.
Ingredient Swaps or Variations
Make it chocolatey: Add ¼ cup cocoa powder to the filling or a chocolate crust.
Fruit swirl: Fold in raspberry or blueberry preserves for added flavor and color.
Gluten-free option: Use gluten-free graham crackers.
Lemon twist: Add 1 tbsp lemon zest to the filling.
Mini cheesecakes: Portion the filling into muffin cups for individual servings.
Serving Suggestions
Serve chilled with a drizzle of chocolate sauce and crushed graham crackers.
Top with seasonal berries or citrus zest for a refreshing touch.
Add whipped cream for extra indulgence.
Make Ahead + Storage Tips
Make ahead: This cheesecake is best made the day before.
Store leftovers: Keep covered in the fridge for up to 5 days.
Freezing: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
No need to reheat — it’s best served cold!
Cultural or Historical Notes
Marshmallow fluff became a nostalgic American staple in the early 20th century, famously used in fluffernutter sandwiches. This cheesecake blends that retro charm with the elegance of a classic no-bake dessert.
Frequently Asked Questions (FAQ)
Can I use homemade whipped cream instead of Cool Whip? Yes! Use about 2 cups of stabilized whipped cream to ensure it holds its shape.
Is marshmallow fluff the same as melted marshmallows? No. Fluff is smoother and easier to blend into the cheesecake filling, whereas melted marshmallows can harden and change the texture.
Can I make this in a pie dish? You can, but it’s best in a springform pan for easy removal and presentation.
How long should it chill before serving? At least 4 hours, but overnight chilling yields the best results.
Can I reduce the sugar in the crust? Yes, you can reduce or even omit the sugar if using a sweet topping.
Notes
Avoid using low-fat cream cheese for best results.
