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Marshmallow Whip Cheesecake

Marshmallow Whip Cheesecake

Marshmallow Whip Cheesecake is a no-bake, creamy dessert that combines rich cream cheese with fluffy marshmallow for a light yet indulgent treat. Perfect for all skill levels, it's endlessly customizable and ideal for holidays, gatherings, or any sweet craving.
Prep Time 15 minutes
Total Time 4 hours 15 minutes

Ingredients
  

Crust

  • 1 ½ cups 126 g graham cracker crumbs, made from approximately 10–12 crushed graham cracker sheets
  • ½ cup 1 stick / 113 g unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 2 packages 8 oz each cream cheese, softened to room temperature
  • 1 cup 125 g confectioners’ sugar
  • 1 ½ cups 144 g marshmallow fluff
  • 1 teaspoon vanilla extract
  • 1 cup 238 g heavy whipping cream

Toppings

  • 1 batch of marshmallow whipped cream
  • Mini marshmallows for optional garnish
  • Crushed graham crackers for optional garnish

Instructions
 

Crust

  • In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until all the crumbs are evenly coated with the butter.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan, using the bottom of a measuring cup to create a smooth, even layer. Set aside.
  • Cheesecake Filling
  • In a large mixing bowl, use a hand mixer to beat the softened cream cheese and confectioners’ sugar together until the mixture is completely smooth.
  • Add the marshmallow fluff and vanilla extract, then mix again until fully incorporated.
  • In a separate bowl, pour in the heavy cream and begin whipping at low speed. Gradually increase to high speed as the cream thickens and forms stiff peaks. Keep a close eye on it to avoid over-whipping.
  • Carefully fold the whipped cream into the cream cheese mixture using a spatula, keeping the texture light and airy.
  • Pour the cheesecake filling over the prepared crust and spread it into an even layer. Smooth the top with a spatula. Place the cheesecake in the refrigerator to chill for at least 4 hours, or until completely set.
  • Once chilled, top the cheesecake with a layer of marshmallow whipped cream.
  • Finish by garnishing with mini marshmallows and crushed graham crackers just before serving.