Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Marshmallow Whip Cheesecake HEAVEN

Marshmallow Whip Cheesecake HEAVEN

Marshmallow Whip Cheesecake HEAVEN is a light and fluffy dessert that combines a crunchy graham cracker crust with a creamy marshmallow-infused cheesecake filling. Topped with mini marshmallows and optional chocolate drizzle, this no-bake cheesecake is an indulgent treat perfect for any occasion.

  • Total Time: 4 hours 25 minutes (includes chilling time)
  • Yield: 8 servings 1x

Ingredients

Scale

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

  1. Prepare the Crust: First things first, preheat your oven to 350°F (175°C). In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are well-coated. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Pop it into the oven for about 10 minutes. This step gives the crust a delightful crunch. Once it’s golden and fragrant, let it cool completely.
  2. Make the Filling: Now, let’s dive into the luscious filling. In a large bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy. Add the vanilla extract and marshmallow fluff, continuing to mix until everything is well combined. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy.
  3. Assemble the Cheesecake: Once the crust is cool, pour the cheesecake filling over it. Spread it evenly using a spatula, making sure the top is smooth. Refrigerate the cheesecake for at least 4 hours. Patience is key here! This chilling time allows the cheesecake to set properly and gives you that perfect slice.
  4. Add Toppings: After the cheesecake has set, sprinkle the mini marshmallows on top. If you’re feeling a bit indulgent, drizzle some melted chocolate over the marshmallows. The chocolate adds a rich contrast to the fluffy filling, making this dessert truly heavenly.
  5. Serve & Enjoy: Carefully remove the cheesecake from the springform pan. Slice into generous pieces, serve, and watch as your guests swoon over each bite of this marshmallowy delight!

Notes

  • Make Ahead: This cheesecake can be made a day in advance, making it perfect for parties and gatherings.
  • Mixing: Be gentle when folding the whipped cream into the filling. This ensures a light and fluffy texture.
  • Variations: Feel free to get creative with the toppings! Crushed graham crackers, fruit, or caramel sauce can add an extra layer of flavor.
  • Storage: Store any leftovers (if there are any!) in the refrigerator for up to 3 days.
  • Author: Ashely
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-bake, Oven (for crust)
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 28g
  • Sodium: 250mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 90mg

Keywords: No-bake cheesecake, Marshmallow dessert, Creamy cheesecake recipe, Easy cheesecake recipe