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Marshmallow Whip Cheesecake: No-Bake Dream Dessert Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 136 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Marshmallow Whip Cheesecake is a light, fluffy, and no-bake dessert that’s perfect for any occasion. Featuring a crunchy graham cracker crust paired with a creamy, airy filling made of cream cheese, marshmallow fluff, and whipped topping, this cheesecake offers a dreamy texture with a hint of sweetness. It’s easy to assemble, requires no oven time, and can be customized with various toppings like fresh berries, mini marshmallows, or chocolate drizzle.

Ingredients

Units Scale

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 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

Instructions

  1. Make the Crust: In a medium bowl, mix graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
  2. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy using a hand mixer or stand mixer. Add the marshmallow fluff and vanilla extract, mixing until fully combined and creamy. Gently fold in the thawed whipped topping with a spatula until the mixture becomes light and airy, taking care not to deflate the whipped topping.
  3. Assemble the Cheesecake: Spread the cheesecake filling evenly over the chilled crust using a spatula. Smooth the top to create a uniform layer. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set properly.
  4. Decorate and Serve: Before serving, add your choice of optional toppings such as fresh strawberries, mini marshmallows, chocolate drizzle, or crushed graham crackers to enhance flavor and presentation. Carefully remove the springform ring, slice the cheesecake into approximately 10 servings, and serve chilled for the best texture and taste.

Notes

  • Crust swaps: Try chocolate wafer cookies or crushed Oreos as an alternative base for a different flavor profile.
  • Flavor twists: Add lemon zest to the cheesecake filling for a fresh citrus note, or swirl in raspberry jam before chilling for a fruity twist.
  • Make it mini: Use a muffin tin lined with cupcake liners to create individual mini cheesecakes, perfect for parties or portion control.

Nutrition

  • Serving Size: 1 slice (1/10th of cheesecake)
  • Calories: 310 kcal
  • Sugar: 14 g
  • Sodium: 210 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 10 g
  • Fiber: 0.5 g
  • Protein: 4 g
  • Cholesterol: 65 mg

Find it online: https://lazydayrecipes.com/marshmallow-whip-cheesecake-no-bake-dream-dessert-recipe/