Marshmallow Whip Cheesecake Heaven ☁️
This no-bake Marshmallow Whip Cheesecake is pure dessert bliss! With a buttery graham cracker crust, a fluffy marshmallow-infused cheesecake filling, and a topping of mini marshmallows (plus optional melted chocolate), it’s a crowd-pleaser that’s as easy to make as it is delicious.
Equipment
- 9-inch springform pan
- Electric mixer or hand mixer
- Mixing bowls
- Spatula
- Measuring cups and spoons
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup marshmallow fluff
- 1 cup heavy whipping cream
- For the Topping:
- 1 cup mini marshmallows
- 1/2 cup melted chocolate chips optional
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then allow it to cool completely.
- Make the Filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract and marshmallow fluff, mixing until fully combined. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Assemble the Cheesecake: Pour the filling over the cooled crust and smooth the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or until set.
- Add Toppings: Once the cheesecake is fully set, top with mini marshmallows. Optionally, drizzle melted chocolate over the marshmallows.
- Serve & Enjoy: Carefully remove the cheesecake from the springform pan, slice, and enjoy!
Notes
You can substitute graham cracker crumbs with crushed chocolate cookies for a richer base.
Add lemon zest to the filling for a citrusy twist.
For a s’mores effect, briefly toast the mini marshmallows before serving.
Store leftovers in the fridge for up to 5 days, or freeze individual slices for up to 2 months.
Add lemon zest to the filling for a citrusy twist.
For a s’mores effect, briefly toast the mini marshmallows before serving.
Store leftovers in the fridge for up to 5 days, or freeze individual slices for up to 2 months.