I’m excited to share this dreamy, no-bake cheesecake that I whipped up: it combines a buttery graham cracker crust, a fluffy cream cheese filling, and a sweet marshmallow-flavored topping. It’s perfect for when I want dessert without turning on the oven.
Why You’ll Love This Recipe
I love this cheesecake because it comes together fairly easily and gives amazing results — the crust adds crunch, the filling is creamy, and the marshmallow swirl makes it feel light and indulgent at the same time. It’s ideal for gatherings or a special treat when I’m craving something sweet but refreshing.
Also, because it doesn’t require baking (or minimal if you prefer), it’s a great go-to for when I want something impressive but don’t have hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups graham cracker crumbs
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 jar (≈7 oz) marshmallow fluff
1 teaspoon vanilla extract
1 cup whipped topping (or heavy cream whipped)
Directions
Prepare the crust: In a bowl I mix the graham cracker crumbs with the melted butter until each crumb is coated. Then I press the mixture into the bottom of a 9-inch springform pan or pie dish, smoothing it out firmly.
Chill the crust: I refrigerate the crust for about 15-20 minutes to help it set.
Make the filling: In a large bowl I beat the softened cream cheese and powdered sugar until smooth. Then I add the marshmallow fluff and vanilla extract, mixing until fully incorporated.
Fold in whipped topping: In a separate bowl I whip the topping (or whipping cream) until firm peaks form, then gently fold it into the marshmallow-cream cheese mixture so it stays light and airy.
Assemble: I pour the filling over the chilled crust and smooth the top. Then I cover and refrigerate the cheesecake for at least 4 hours (or better overnight) so it sets properly.
Garnish & serve: Just before serving I may top with mini marshmallows, crushed graham crackers, or even fresh berries or chocolate shavings for added flair. Then I slice and serve chilled.
Servings and timing
This cheesecake yields about 8–10 servings.
Prep time: ~25 minutes
Chill time: Minimum 4 hours (for best texture, overnight)
Total time: ~4 ½ hours (or more if you chill overnight)
Variations
To make a gluten-free version, I use gluten-free graham crackers (or other gluten-free cookie crumbs) for the crust.
For a different flavour twist, I might add a splash of almond extract or lemon zest to the filling.
I could switch out the crust to an Oreo-based crust (using Oreo crumbs + melted butter) for a richer flavor.
I can make individual servings by layering crust and filling in small jars or cups instead of one big pan.
For a lighter version, I might use reduced-fat cream cheese or whipped topping instead of heavy cream, though texture may vary slightly.
Storage/Reheating
Since this is a no-bake chilled dessert, reheating isn’t applicable. For storage:
I keep leftover cheesecake covered in the refrigerator in an airtight container for up to 3 days for best quality.
If I added toppings like mini marshmallows or chocolate shavings, I may leave those off until serving so they retain texture.
Freezing is possible in some cases: wrap the cheesecake tightly (without delicate toppings) and freeze for up to 1-2 months; thaw in refrigerator overnight before serving.
FAQs
Will this cheesecake hold its shape when I slice it?
Yes — as long as the filling has chilled for at least 4 hours (preferably overnight), it will firm up and slice cleanly. I make sure the cream cheese was fully softened and the whipped topping properly folded in to ensure smooth texture.
Can I use store-bought whipped topping instead of whipping heavy cream myself?
Absolutely — store-bought whipped topping (like Cool Whip) can be used in place of homemade whipped cream. It may shift the texture slightly (a bit sweeter, lighter), but it works well.
What happens if I don’t have a springform pan?
No problem — you can use a 9-inch pie dish or other round baking dish. The cheesecake will still set; just serve it directly from the dish or carefully lift it out with a spatula.
Can I freeze the cheesecake after it’s made?
Yes — you can freeze it, but I recommend removing delicate toppings first. Wrap the cheesecake tightly in plastic wrap or aluminum foil and freeze for up to 1–2 months. To serve, thaw overnight in the refrigerator and then add toppings just before serving.
Is the marshmallow flavor going to make it overly sweet?
In my experience, though the marshmallow fluff adds sweetness, it balances beautifully with the tangy cream cheese and the crunchy crust. The result isn’t cloyingly sweet — more fluffy, light and dessert-worthy. If you prefer less sweetness, you could slightly reduce the powdered sugar or choose a less sweet whipped topping.
Conclusion
I hope you’ll enjoy making and savoring this Marshmallow Whip Cheesecake Heaven as much as I do. It’s one of those desserts that looks elegant, tastes indulgent, yet comes together with surprising ease. Whether for a gathering, a special occasion, or just because I feel like treating myself, this cheesecake delivers fun, flavor, and creamy satisfaction.
Marshmallow Whip Cheesecake Heaven is a dreamy, no-bake dessert with a buttery graham cracker crust, a fluffy cream cheese and marshmallow filling, and a light whipped topping. Perfect for gatherings or a sweet treat without turning on the oven.
Total Time:4 hours 30 minutes (includes chill time)
Yield:8–10 servings
Ingredients
2 cups graham cracker crumbs
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 jar (≈7 oz) marshmallow fluff
1 teaspoon vanilla extract
1 cup whipped topping (or whipped heavy cream)
Instructions
In a bowl, mix graham cracker crumbs with melted butter until well coated. Press into the bottom of a 9-inch springform pan or pie dish to form a crust.
Refrigerate crust for 15–20 minutes to set.
In a large bowl, beat softened cream cheese and powdered sugar until smooth. Add marshmallow fluff and vanilla extract, mixing until fully combined.
In a separate bowl, whip heavy cream (if using) until stiff peaks form. Gently fold the whipped topping into the marshmallow-cream cheese mixture.
Pour the filling into the chilled crust and smooth the top evenly.
Cover and refrigerate for at least 4 hours, or overnight, until set.
Before serving, garnish with mini marshmallows, crushed graham crackers, berries, or chocolate shavings if desired. Serve chilled.
Notes
Use gluten-free graham crackers for a GF version.
Try almond extract or lemon zest for a flavor twist.
Swap crust for Oreo crumbs for a richer taste.
Layer into jars or cups for individual servings.
Use reduced-fat cream cheese or whipped topping for a lighter version (texture may vary).
