Go Back
–+ servings
Marshmallow Whip Cheesecake

Delightful Marshmallow Whip Cheesecake for Effortless Bliss

This no-bake Marshmallow Whip Cheesecake offers a light and fluffy dessert experience, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs Substitute with chocolate wafer cookies for richer flavor.
  • 1/4 cup sugar Reduce for a less sweet base.
  • 1/2 cup butter Use coconut oil for a dairy-free option.
For the Filling
  • 8 oz cream cheese Opt for a low-fat version for a lighter cheesecake.
  • 7 oz marshmallow fluff Homemade whipped cream can replace for a fresher taste.
  • 1 tsp vanilla extract Optional but recommended for depth.
  • 8 oz whipped topping Substitute with homemade whipped cream for a fresher taste.
Optional Toppings
  • 1 cup fresh fruits Strawberries or blueberries work wonderfully.
  • 1 cup mini marshmallows Add a whimsical touch.
  • 1/4 cup chocolate drizzle For an extra indulgent finish.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine graham cracker crumbs and sugar, mixing well to ensure even distribution. Melt your butter and stir it into the crumb mixture until fully combined. Firmly press into the bottom of a 9-inch springform pan and chill for at least 30 minutes until set.
  2. Beat the cream cheese in a separate bowl using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add marshmallow fluff and vanilla extract, continuing to beat until fluffy.
  3. Gently fold in the whipped topping using a spatula. Be careful not to overmix.
  4. Spread the marshmallow filling evenly over the chilled crust and smooth the top with a spatula.
  5. Cover the cheesecake with plastic wrap and chill for a minimum of 4 hours, or overnight for best results.
  6. Remove the cheesecake from the refrigerator, detach the springform ring, and decorate with fresh fruits, mini marshmallows, or chocolate drizzle before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 10IUCalcium: 6mgIron: 4mg

Notes

Ensure cream cheese is at room temperature for smoother blending. Customize sweetness by reducing sugar if desired. Chill for at least 4 hours, preferably overnight.

Tried this recipe?

Let us know how it was!