Marshmallow Whip Cheesecake

This marshmallow whip cheesecake is the no-bake dessert that always steals the show. It’s rich but light, silky but sturdy, and made with just a few pantry-friendly ingredients. It’s the kind of chilled pie you crave on warm days but is welcomed year-round. One bite in and you’ll see why this whipped cheesecake never lasts long at any gathering.

this Recipe

What is Marshmallow Whip Cheesecake?

Marshmallow whip cheesecake is a no-bake dessert made with cream cheese, whipped topping, and melted marshmallows, set in a graham cracker crust. There’s no oven time, no gelatin, and no fuss. It holds its shape beautifully once chilled and offers that perfect balance of sweetness and tang.

Why You’ll Love This Recipe

• No-bake and make-ahead friendly
• Just 6 ingredients
• Light, fluffy, mousse-like texture
• Easy enough for beginners
• A chilled dessert that’s perfect for any season

What It Tastes Like

Imagine a cross between a classic New York cheesecake and a creamy marshmallow fluff — that’s what this pie delivers. It’s sweet, slightly tangy from the cream cheese, and has a cloud-like melt-in-your-mouth texture. The graham crust gives it that needed buttery crunch.

Benefits of Making Marshmallow Whip Cheesecake

• Zero baking required
• Stores beautifully in the fridge
• Great for potlucks, BBQs, or holidays
• Kids and adults both love it
• Easy to customize with toppings like berries or chocolate drizzle

Ingredients

• 1 (9-inch) graham cracker crust
• 1 (8 oz) block cream cheese, softened
• 1 (7 oz) jar marshmallow creme (or fluff)
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 1 tsp vanilla extract
• Optional: extra whipped cream or topping for garnish

Tools You’ll Need

• Mixing bowl
• Hand mixer or stand mixer
• Rubber spatula
• Spoon or piping bag for topping
• Measuring spoons

Additions & Substitutions

• Swap graham crust for chocolate cookie crust for a twist
• Add lemon zest to the filling for a tangier version
• Top with fresh berries or chocolate syrup
• Use homemade whipped cream in place of Cool Whip if preferred

How to Make Marshmallow Whip Cheesecake

1. In a large bowl, beat the softened cream cheese until smooth and fluffy.
2. Add in the marshmallow creme and vanilla extract. Beat until combined.
3. Fold in the whipped topping gently until fully incorporated.
4. Spoon the mixture into the graham cracker crust and smooth out the top.
5. Cover and refrigerate for at least 4 hours (or overnight) until set.
6. Garnish with piped whipped cream or toppings just before serving.

What to Serve With It

• Fresh strawberries or raspberries
• Drizzle of caramel or chocolate sauce
• Iced coffee or milkshakes on a hot day
• Crushed nuts or mini chocolate chips on top

Tips for the Best Marshmallow Whip Cheesecake

• Make sure the cream cheese is fully softened before mixing
• Don’t overmix once whipped topping is added — fold gently
• Chill for a full 4+ hours for best slicing texture
• A hot knife helps get clean, smooth slices

Storage Instructions

• Store covered in the refrigerator for up to 5 days
• Can be frozen (wrapped tightly) for up to 1 month — thaw in fridge before serving
• Don’t add fresh fruit toppings until ready to serve (to avoid moisture)

General Info

• Prep time: 10 minutes
• Chill time: 4+ hours
• Total time: 4 hours 10 minutes
• Servings: 8

FAQ

Can I make this ahead of time?
Yes! It’s actually best made the day before to allow full chilling.

Can I use real whipped cream instead of Cool Whip?
Yes just make sure it’s whipped to stiff peaks and gently folded in.

Can I use mini marshmallows instead of marshmallow fluff?
Technically yes, but you’ll need to melt them with a bit of butter and let it cool slightly before mixing with the cream cheese.

Can this be made gluten-free?
Use a gluten-free graham cracker crust and check your marshmallow fluff brand to ensure it’s certified GF.

Conclusion

This Marshmallow Whip Cheesecake is proof that simple ingredients can create something magical. It’s the easiest no-bake pie you’ll ever make and one you’ll keep coming back to for birthdays, barbecues, or just because.

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July 27, 2025 by Melissa