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Marshmallow Whip Cheesecake

A dreamy no bake cheesecake that tastes like a cloud dipped in vanilla.

There’s something about a creamy, cold dessert that instantly pulls you back into your happiest memories. For me, it’s those small moments in the kitchen when you sneak a taste of whipped cream from the bowl or dip a spoon into softened cream cheese before it makes its way into a batter. There’s a childlike joy in that, and this Marshmallow Whip Cheesecake brings that feeling right back to the surface.

Imagine a cheesecake that doesn’t weigh you down. It’s light but rich, fluffy yet velvety, and sweet in a gentle way that never overwhelms. The smell alone feels like comfort: vanilla, cream, buttery graham crumbs. The texture is unreal. The marshmallow whip gives the filling this cloudlike lift, almost like cheesecake met the softest mousse and they decided to become best friends forever.

This is the dessert you make when you want something fuss free but crowd pleasing. Something that feels effortless but tastes like you spent hours perfecting it. This marshmallow whip cheesecake recipe leans into that nostalgic, dreamy sweetness, and the best part is that you don’t even need to turn on the oven.

So if you’re craving a dessert that feels creamy, cozy, and straight up magical, you’re in the right place. Let’s get started because you’re about to fall in love with this Marshmallow Whip Cheesecake.

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Why You’ll Love This Marshmallow Whip Cheesecake

You know I love giving you a recipe that works hard for you. This one checks all the boxes.

1. It’s no bake.
If you’re obsessed with easy desserts or no bake comfort food recipes, this is one of the simplest cheesecake experiences you’ll ever have.

2. Light, pillowy texture.
Thanks to the marshmallow whip and the cream cheese, this filling hits that perfect balance between fluffy and creamy.

3. Make ahead friendly.
This recipe chills beautifully. It’s ideal for holidays, potlucks, and nights when you want dessert ready before the guests even show up.

4. Kid and adult approved.
It’s like giving everyone their favorite nostalgia treat but in elevated cheesecake form.

5. Crowd pleasing flavor.
The vanilla, cream cheese, marshmallow, and buttery graham crust work together so smoothly that it’s basically impossible not to love.

6. Works with so many toppings.
Strawberries, fudge drizzle, caramel sauce, toasted coconut, crushed cookies. You can dress this up or down however you want.

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Ingredients You’ll Need

For the Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar
  Sweetens the crust and helps bind it.

For the Marshmallow Whip Cheesecake Filling

• 16 ounces cream cheese, softened
  Let it sit at room temperature for super smooth blending.
• 2 cups marshmallow fluff or marshmallow creme
  This is the star. Brings that soft, pillowy sweetness.
• 1 cup heavy whipping cream
  Adds stability and dreamy texture.
• 1/2 cup powdered sugar
  Light sweetness without graininess.
• 2 teaspoons vanilla extract
  Gives depth and warmth.
• Pinch of salt
  Balances the sweetness like magic.

Optional Toppings

• Whipped cream
• Fresh berries
• Chocolate shavings
• Caramel drizzle
• Crushed graham crackers

Use whatever fits your dessert mood.

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How to Make Marshmallow Whip Cheesecake

Step 1: Make the Crust

Combine the graham crumbs, melted butter, and granulated sugar in a bowl. Mix until every crumb is evenly coated. Press firmly into the base of a springform pan.

Pro tip: Use the bottom of a measuring cup to press the crust tightly. This keeps it from crumbling when you slice the cheesecake.

Step 2: Beat the Cream Cheese

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. You want zero lumps here.

Pro tip: Always soften cream cheese on the counter for 30 minutes before using it. Cold cream cheese gives grainy filling.

Step 3: Add the Marshmallow Whip

Fold in the marshmallow fluff. Do it gently so you don’t knock out too much air.

Pro tip: Spray the inside of your measuring cup with a little oil before scooping the marshmallow fluff. It slides right out.

Step 4: Whip the Cream

In a separate bowl, whip the heavy cream, powdered sugar, vanilla, and salt until medium stiff peaks form.

Pro tip: Chill the bowl and beaters for 10 minutes. Whipped cream forms faster and keeps more structure.

Step 5: Combine the Fillings

Fold the whipped cream into the cream cheese mixture in three additions. Be gentle.

Pro tip: Overmixing deflates the airiness. You want streaks disappearing, not a workout.

Step 6: Fill and Chill

Spread the filling into the crust, smooth the top, cover, and refrigerate for at least 6 hours or overnight.

Pro tip: Overnight chilling gives the cheesecake its best sliceable texture.

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Tips for Success

• Use full fat cream cheese for the creamiest result. Low fat versions get watery.
• Don’t skip the chilling time. This is what lets the marshmallow whip cheesecake set properly.
• If the crust feels crumbly, add 1 extra tablespoon of melted butter.
• Whip the cream to medium stiff peaks, not stiff stiff. Too stiff equals grainy texture.
• Add toppings right before serving so they stay fresh and pretty.
• For clean slices, dip your knife in hot water between cuts.

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Variations and Substitutions

You can make this your own in so many fun ways.

Strawberry Swirl

Add 1 cup pureed strawberries to the filling.

Chocolate Marshmallow

Mix 1/2 cup melted chocolate into the cream cheese before folding in whipped cream.

Low Carb Version

Use a low carb cookie crust and sugar free marshmallow creme and sweetener.

High Protein Dessert

Swap half the marshmallow fluff for vanilla Greek yogurt and reduce powdered sugar.

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What to Serve With This Cheesecake

• Fresh berries for a clean, bright contrast
• Hot coffee or vanilla latte
• A drizzle of hot fudge or warm caramel
• Fruit salad for a refreshing side

Perfect for cozy nights, birthdays, brunches, or any moment when you want something sweet but not heavy.

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Storage and Freezing Instructions

Refrigerator

Cover tightly and store for up to 4 days. The texture stays creamy and smooth.

Freezer

Freeze whole or sliced for up to 2 months. Wrap in plastic and then foil to avoid freezer taste.

Thawing

Let thaw in the fridge for several hours until creamy again.

Texture Tip

If you freeze it, the marshmallow whip filling becomes slightly firmer but still delicious.

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Nutrition Facts (per serving, approx.)

• Calories: 365
• Protein: 4 g
• Carbohydrates: 34 g
• Fat: 24 g
• Fiber: 0.5 g
• Sugar: 27 g
• Sodium: 180 mg

Not keto. Not low sugar. But absolutely worth every bite.

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Common Mistakes to Avoid

• Using cold cream cheese which creates lumps.
• Overwhipping the heavy cream.
• Not pressing the crust firmly enough.
• Chilling for less than 6 hours.
• Adding fruit toppings too early which causes moisture pooling.

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FAQ

Can I make this ahead?

Yes. It’s actually better made ahead since it needs time to chill.

Can I use homemade marshmallow fluff?

Absolutely. Just keep the texture thick.

Can I make mini cheesecakes?

Yes. Use a muffin pan and reduce chilling time slightly.

Can I use Cool Whip instead of fresh whipped cream?

Yes, but the flavor and texture will be slightly sweeter and softer.

Can I swap the graham crust for Oreo crust?

For sure. It turns this into a cookies and cream marshmallow dream.

Can I freeze slices individually?

Yes. Wrap them well and freeze for up to 2 months.

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Conclusion

If you’re craving a dessert that feels creamy, light, nostalgic, and joyfully sweet, this Marshmallow Whip Cheesecake is going to be your new go to treat. It’s simple, charming, and absolutely irresistible from the very first bite. Make it for holidays, parties, or just because you want to treat yourself to something delicious.

If you loved this recipe, try my Sticky Garlic Chicken Noodles or my Hearty Stuffed Bell Pepper Soup with Ground Turkey next.