Marshmallow Whip Cheesecake is a light, creamy, and irresistibly fluffy dessert that blends the rich tang of cream cheese with the sweet, airy texture of marshmallow creme. Unlike dense baked cheesecakes, this version is typically no-bake, making it ideal for warm weather, holidays, and effortless entertaining. With its cloud-like consistency and nostalgic flavor, marshmallow whip cheesecake is a guaranteed crowd-pleaser.

Perfect for family gatherings, potlucks, and celebrations, this cheesecake delivers classic comfort with a modern, no-fuss twist.

What Is Marshmallow Whip Cheesecake?

Marshmallow Whip Cheesecake is a chilled cheesecake made by folding marshmallow creme (often called marshmallow fluff or whip) into a cream cheese base. The marshmallow acts as both a sweetener and a stabilizer, creating a soft, mousse-like texture without the need for baking or gelatin.

It is commonly set in a graham cracker crust and topped with fruit, chocolate, or whipped cream.

Why You’ll Love This Cheesecake

No-bake and oven-free
Light, fluffy, and creamy texture

Simple ingredients
Perfect for make-ahead desserts
Customizable with many flavors

Ideal for potlucks and holidays

Ingredients for Marshmallow Whip Cheesecake

Crust:

Graham cracker crumbs

Melted butter
Sugar (optional)

Filling:

Cream cheese, softened
Marshmallow creme (marshmallow whip)
Powdered sugar (optional, to taste)

Vanilla extract
Whipped topping or freshly whipped cream

Optional Toppings:

Fresh berries
Chocolate drizzle
Cherry pie filling

Caramel sauce
Crushed cookies

Ingredient Notes and Substitutions

Marshmallow Whip: Provides sweetness and structure. Avoid marshmallows, as they do not produce the same texture.

Cream Cheese: Full-fat cream cheese yields the creamiest result.

Whipped Topping: Adds lightness and volume. Homemade whipped cream works equally well.

How to Make Marshmallow Whip Cheesecake

Step 1: Prepare the Crust

Combine graham cracker crumbs and melted butter. Press firmly into the bottom of a springform pan or pie dish. Chill to set.

Step 2: Beat the Cream Cheese

Beat softened cream cheese until completely smooth and lump-free.

Step 3: Add Marshmallow Whip

Mix in marshmallow creme and vanilla until fully incorporated and silky.

Step 4: Fold in Whipped Topping

Gently fold in whipped topping to maintain a light, airy texture.

Step 5: Chill

Spread the filling over the crust and refrigerate until fully set.

Tips for Perfect Marshmallow Whip Cheesecake

Use fully softened cream cheese
Beat thoroughly before folding

Fold gently to avoid deflating the filling
Chill for several hours or overnight
Slice with a warm knife for clean cuts

Flavor Variations

Chocolate Marshmallow Cheesecake: Add melted chocolate
Strawberry Swirl: Fold in strawberry puree
Peanut Butter Version: Add creamy peanut butter

Lemon Marshmallow Cheesecake: Add lemon zest and juice
Cookies and Cream: Fold in crushed chocolate sandwich cookies

Topping Ideas

Fresh fruit or compote

Chocolate shavings
Toasted coconut
Mini marshmallows

Crushed graham crackers

Make-Ahead and Storage

Make-ahead: Prepare up to 2 days in advance and keep refrigerated.

Storage: Store covered in the refrigerator for up to 4 days.

Freezing: Freeze without toppings for up to 1 month. Thaw overnight in the refrigerator.

Frequently Asked Questions

Is this cheesecake baked?

No. Marshmallow Whip Cheesecake is typically a no-bake dessert.

Can I use marshmallow fluff instead of whip?

Yes. Marshmallow fluff and whip are interchangeable in this recipe.

Why is my cheesecake too soft?

It may need more chilling time or the whipped topping was overmixed.

Can I make this in individual cups?

Yes. This recipe works perfectly in jars or dessert cups.

Nutrition Overview (Approximate)

Rich and indulgent

Lower density than baked cheesecake
High in fats and sugars
Best enjoyed in moderate portions

Final Thoughts

Marshmallow Whip Cheesecake is the ultimate no-bake dessert for anyone who loves creamy textures and nostalgic sweetness. Light yet indulgent, easy yet impressive, it’s a dessert that fits effortlessly into any occasion—from casual family dinners to festive celebrations.

If you enjoy no-bake cheesecakes and fluffy desserts, explore more chilled dessert recipes that deliver maximum flavor with minimal effort.

Marshmallow Whip Cheesecake

Author: WAFA LI

Print Recipe

Ingredients

For the crust:
• 1½ cups (150g) graham cracker crumbs
• ¼ cup (55g) unsalted butter, melted
• 2 tbsp granulated sugar

For the filling:
• 8 oz (225g) cream cheese, softened
• ½ cup (120g) marshmallow fluff (or homemade marshmallow creme)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, whipped to stiff peaks (or 1 tub Cool Whip, thawed)

Optional toppings:
• Toasted mini marshmallows
• Chocolate sauce drizzle
• Whipped cream or torched meringue

Instructions

Crust: Mix graham crumbs, melted butter, and sugar. Press firmly into bottom of a 9″ springform pan or pie dish. Chill 15 min.
Filling: Beat cream cheese, marshmallow fluff, powdered sugar, and vanilla until smooth and fluffy (~2–3 min).

In a separate bowl, whip heavy cream to stiff peaks. Gently fold into marshmallow mixture until fully incorporated.
→ If using Cool Whip: Fold in gently until uniform.
Pour filling over chilled crust. Smooth top with spatula.
Refrigerate at least 4 hours (preferably overnight) to set.

Before serving, top with toasted marshmallows (use a kitchen torch or broiler for 1–2 min—watch closely!), chocolate drizzle, or extra whipped cream.