Introduction
If you’re craving a cheesecake that’s light, fluffy, and irresistibly creamy, this Marshmallow Whip Cheesecake is the perfect choice. Unlike traditional dense cheesecakes, this version uses marshmallow crème (a.k.a. marshmallow fluff) to create a melt-in-your-mouth texture with just the right amount of sweetness.
It’s a no-bake dessert that comes together in minutes and chills to perfection, making it ideal for holidays, birthdays, or anytime you want an easy crowd-pleaser.
Ingredients (serves 8–10)
For the Crust
- 2 cups graham cracker crumbs (or digestive biscuits)
- ½ cup unsalted butter, melted
- 2 tbsp sugar (optional)
For the Filling
- 16 oz (450g) cream cheese, softened
- 1 jar (7 oz / 200g) marshmallow fluff
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- ¼ cup powdered sugar (optional, for extra sweetness)
For Topping (optional)
- Whipped cream swirls
- Mini marshmallows
- Chocolate drizzle or shaved chocolate
- Fresh berries for contrast
Timing
- Prep time: 20 minutes
- Chill time: 4–6 hours (overnight is best)
- Total time: ~6 hours
Step-by-Step Instructions
Step 1: Make the crust
In a bowl, mix graham cracker crumbs with melted butter (and sugar if using). Press into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
Step 2: Whip the cream
In a mixing bowl, beat heavy cream until soft peaks form. Set aside.
Step 3: Make the filling
In another large bowl, beat cream cheese until smooth. Add marshmallow fluff and vanilla, mixing until creamy. Gently fold in the whipped cream until fully combined. Adjust sweetness with powdered sugar if desired.
Step 4: Assemble
Pour filling into the prepared crust. Smooth the top with a spatula.
Step 5: Chill & serve
Refrigerate at least 4–6 hours (overnight for best results). Garnish with whipped cream, mini marshmallows, chocolate drizzle, or berries before serving.
Tips for Success
- Use room-temperature cream cheese for a smooth, lump-free filling.
- Chill thoroughly for the perfect firm-yet-creamy texture.
- Experiment with toppings — s’mores-style with chocolate + graham crumbs, or fruity with raspberries and blueberries.
- Make it mini! Divide into cupcake liners for individual no-bake cheesecakes.
Nutrition (per slice, 1/10 of cheesecake)
- Calories: ~320
- Protein: 5g
- Fat: 22g
- Carbs: 28g
- Sugar: 21g
(Lighter than baked cheesecakes since no eggs or extra sugar are added beyond the fluff.)
Healthier Alternatives
- Use low-fat cream cheese to reduce calories.
- Swap graham crackers with almond flour + coconut oil for gluten-free crust.
- Replace marshmallow fluff with Greek yogurt + honey for a lighter version (though less fluffy).
Serving Suggestions
- Serve chilled with hot coffee or tea.
- Add a drizzle of caramel for extra decadence.
- Layer with fruit preserves for a cheesecake parfait.
Common Mistakes to Avoid
❌ Skipping chill time — cheesecake won’t set.
❌ Overbeating whipped cream — can make filling grainy.
❌ Using warm butter in crust — it won’t hold together properly.
Storage Tips
- Refrigerate covered for up to 4 days.
- Freeze slices for up to 2 months; thaw in fridge before serving.
- Store toppings separately to keep them fresh.
Conclusion
This Marshmallow Whip Cheesecake is creamy, dreamy, and delightfully simple. With its no-bake preparation and nostalgic marshmallow sweetness, it’s the perfect dessert to wow guests or enjoy as a family treat.
👉 Would you serve this with classic s’mores toppings or keep it elegant with fruit?
FAQs
Q1: Can I make this ahead of time?
Yes, it actually tastes better after chilling overnight.
Q2: Is marshmallow fluff the same as melted marshmallows?
Not exactly. Fluff is smoother and creamier, giving the best texture.
Q3: Can I bake this cheesecake instead?
This is designed as no-bake. If you want a baked version, use eggs and reduce the fluff.
Q4: Can I make it vegan?
Yes — use vegan cream cheese, coconut cream, and vegan marshmallow fluff.
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