This Easy Marshmallow Whip Cheesecake is a creamy, fluffy no-bake dessert with a buttery graham cracker crust, a sweet marshmallow cheesecake filling, and a cloud-like whipped topping. It is light, smooth, and perfect for holidays, parties, or any day you want a simple make-ahead dessert.

Why You’ll Love This Recipe

This cheesecake is no-bake, so there is no oven needed. The marshmallow fluff gives the filling a soft, airy sweetness, while the whipped cream keeps it light instead of heavy. It also sets beautifully in the refrigerator, making it a great dessert to prepare ahead of time. The graham cracker crust adds just the right buttery crunch to balance the creamy filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the filling:

16 oz cream cheese, softened to room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
1½ cups marshmallow fluff
1 cup heavy cream, whipped to stiff peaks

For the topping:

1 cup marshmallow fluff
1 cup heavy cream, whipped to stiff peaks

For garnish:

½ cup mini marshmallows, optional
¼ cup crushed graham crackers, optional

Directions

Prepare a 9-inch springform pan and set it aside. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix with a fork until the crumbs are evenly coated and look like damp sand.

Transfer the crumb mixture into the springform pan. Press it firmly into the bottom of the pan using the bottom of a measuring cup or flat glass. For a slightly thicker edge, press the crust about ½ inch up the sides. Place the crust in the refrigerator while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 1 minute, until completely smooth. Scrape down the sides of the bowl to make sure there are no lumps.

Add the powdered sugar and vanilla extract. Beat again for about 30 seconds, until the mixture is fluffy and well combined.

Add 1½ cups marshmallow fluff to the cream cheese mixture. Fold it in gently with a rubber spatula until just combined. Avoid overmixing so the filling stays soft and airy.

Fold in 1 cup of whipped heavy cream using slow, gentle motions. Continue folding only until no white streaks remain.

Remove the chilled crust from the refrigerator. Spoon the marshmallow cheesecake filling over the crust and spread it evenly with a spatula.

For the topping, gently fold 1 cup marshmallow fluff with 1 cup whipped heavy cream until smooth and fluffy. Spread the topping over the cheesecake filling.

Cover the cheesecake and refrigerate for at least 6 hours, or overnight for the best texture. Before serving, garnish with mini marshmallows and crushed graham crackers if desired.

Servings and timing

Servings: 10 slices
Prep time: 25 minutes
Chill time: 6 hours
Total time: 6 hours 25 minutes

Variations

For a chocolate version, add ¼ cup cocoa powder to the filling and use chocolate graham cracker crumbs for the crust. For a fruity version, spread ½ cup strawberry or raspberry jam over the crust before adding the filling. You can also add ½ cup mini chocolate chips to the filling for extra texture.

For a sweeter topping, sprinkle crushed cookies over the top before chilling. For a more classic cheesecake flavor, add 1 teaspoon lemon juice to the filling to balance the sweetness.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer slices to an airtight container.

This cheesecake does not need reheating because it is served chilled. For cleaner slices, chill it well and wipe the knife between cuts.

You can freeze the cheesecake for up to 1 month. Wrap it tightly, then thaw it overnight in the refrigerator before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Prepare it the night before and let it chill overnight.

Does this cheesecake need to be baked?

No, this is a completely no-bake cheesecake.

Can I use whipped topping instead of whipped cream?

Yes, you can use whipped topping, but fresh whipped cream gives a richer flavor.

How do I keep the filling fluffy?

Fold the marshmallow fluff and whipped cream gently. Do not beat them in aggressively.

Can I use a regular pie dish?

Yes, but a springform pan makes slicing and serving easier.

Why is my cheesecake too soft?

It may need more chilling time. Let it set for at least 6 hours.

Can I add fruit?

Yes, strawberries, raspberries, or blueberries work well as toppings.

Can I make this without garnish?

Yes, the garnish is optional.

Can I use homemade marshmallow fluff?

Yes, homemade marshmallow fluff can be used if it has a thick, spreadable texture.

How do I slice it neatly?

Use a sharp knife and wipe it clean between each slice.

Conclusion

Easy Marshmallow Whip Cheesecake is creamy, fluffy, and simple to prepare with no baking required. With its buttery graham cracker crust, smooth marshmallow filling, and whipped topping, it is a sweet and impressive dessert that is easy enough for any occasion.

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