Marshmallow Whip Cheesecake : No-Bake Dessert

If you’re craving a rich and creamy dessert that doesn’t require an oven, this Marshmallow Whip Cheesecake is about to become your new favorite. Light, airy, and satisfyingly sweet, it’s the perfect fusion of two classic treats — fluffy marshmallows and velvety cheesecake — all nestled in a buttery graham cracker crust.

I first came across this recipe at a summer potluck hosted by my neighbor, where it disappeared faster than any other dessert on the table. Since then, it’s been my go-to for effortless elegance. Whether you’re hosting a party or need a sweet finale for Sunday dinner, this cheesecake is always a hit.

Let’s dive into this easy, no-bake delight.

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Why You’ll Love This Recipe

No oven required — perfect for summer or anytime you need a low-effort dessert
Make-ahead friendly — great for prepping in advance for parties
Creamy, dreamy texture from marshmallow fluff and whipped topping
Customizable toppings — berries, chocolate drizzle, or crushed cookies

🛒 Ingredients

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 7 oz marshmallow fluff (1 jar)
• 1 tsp vanilla extract
• 1 container (8 oz) whipped topping (like Cool Whip), thawed

Optional Toppings:

• Fresh berries
• Mini marshmallows
• Chocolate shavings or drizzle
• Crushed graham crackers

⏱️ Time & Servings

Prep Time: 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: About 4 hours 15 minutes
Servings: Approximately 10 slices
Calories per Serving: ~310 kcal

👩‍🍳 Instructions

1. Make the Crust

In a medium bowl, mix graham cracker crumbs and sugar. Stir in the melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.

2. Prepare the Filling

In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add marshmallow fluff and vanilla extract, mixing until well combined and creamy. Gently fold in the whipped topping until the mixture is light and airy.

3. Assemble the Cheesecake

Spread the cheesecake mixture over the chilled crust. Use a spatula to smooth the top evenly. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

4. Decorate and Serve

Before serving, add your choice of toppings — fresh strawberries, mini marshmallows, or a drizzle of chocolate sauce. Carefully remove the springform ring, slice, and serve chilled.

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💡 Tips & Variations

Crust swaps: Try chocolate wafer cookies or crushed Oreos for a different base
Flavor twists: Add lemon zest to the filling for a citrusy note, or swirl in raspberry jam before chilling
Make it mini: Use a muffin tin and cupcake liners to create individual cheesecakes

🍽️ Perfect Pairings

This cheesecake pairs beautifully with:

• Iced coffee or cold brew
• Lemonade or sparkling water with mint
• Light fruit salad for contrast

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❓ FAQs

Can I freeze Marshmallow Whip Cheesecake?

Yes! Wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. Use about 2½ cups of homemade whipped cream for a fresher alternative.

Is this overly sweet?

Surprisingly, no. The tanginess of cream cheese balances out the marshmallow fluff, creating a pleasantly sweet yet balanced dessert.

🍰 Final Thoughts

This Marshmallow Whip Cheesecake proves that you don’t need complicated ingredients or hours in the kitchen to create a show-stopping dessert. It’s fluffy, creamy, and irresistibly nostalgic — like a slice of sweet, marshmallow-cloud heaven. Whether you’re a seasoned baker or just starting out, this recipe is practically foolproof.

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