I whip up this Marshmallow Whip Cheesecake when I want something dreamy and effortless—no oven required. It features a fluffy, airy marshmallow-cheesecake filling sitting on a buttery graham cracker crust, with optional toppings that elevate it into pure indulgence.

Marshmallow Whip Cheesecake – No‑Bake Dream Dessert

Why I’ll Love This Recipe

I love how simple yet show-stopping this dessert is. It’s light, creamy, and nostalgic—like marshmallow clouds transformed into cheesecake. It needs minimal effort and prep, yet delivers maximum wow, whether for a casual family gathering or a dessert-first dinner party.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather these for my Marshmallow Whip Cheesecake:

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 (about one 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

directions

I mix the graham cracker crumbs and sugar, then stir in melted butter until combined. I press this mixture firmly into the bottom of a 9‑inch springform pan and chill it while I work on the filling.
I beat the cream cheese until smooth, then mix in the marshmallow fluff and vanilla until creamy. Afterward, I gently fold in the whipped topping to give it a light, airy texture.
I spread the cheesecake mixture evenly over the chilled crust, smooth the top, cover, and refrigerate for at least 4 hours—though overnight chilling works best.
When I’m ready to serve, I remove the springform ring and top it with berries, mini marshmallows, chocolate drizzle, or extra crumbs—whatever fits my mood.

Servings and timing

Servings: About 10 slices
Prep time: ~15 minutes
Chill time: 4 hours (or overnight)
Total time: Around 4 hours 15 minutes
Calories: ~310 kcal per slice

Variations

I sometimes mix in lemon zest or gently swirl raspberry jam into the filling before chilling to add brightness. For the crust, I’ve swapped graham crackers with chocolate wafers or Oreos for a richer base.

storage/reheating

I keep leftovers covered in the fridge; the cheesecake slices stay vibrant and dreamy for up to 4 days. There’s no reheating—this dessert is perfect chilled.

FAQs

Can I freeze Marshmallow Whip Cheesecake?

Yes! I wrap it tightly in plastic and freeze it for up to one month. I always thaw it in the refrigerator overnight before serving.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. I just use about 2½ cups of freshly whipped cream—that way it feels lighter and fresher.

Is it overly sweet?

Interestingly, no. The tang from the cream cheese balances the sweetness of the marshmallow fluff, making it pleasantly sweet but not cloying.

Conclusion

This Marshmallow Whip Cheesecake is my go-to when I want a dessert that impresses without the stress. Its balance of airy marshmallow sweetness and smooth cheesecake makes every slice feel like a cloud. Whether I’m hosting or just treating myself, it never lets me down. If you’d like ideas on seasonal toppings or flaky crust alternatives, I’d love to help!