Marshmallow Whip Cheesecake – Easy No-Bake Dessert

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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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

• Always use real vanilla extract, not imitation.

• Allow the cheesecake to set fully before slicing.

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