Imagine sinking your fork into a slice of the softest, fluffiest cheesecake ever — light as air, rich with cream cheese and sweetened with the magic of marshmallow fluff. That’s Marshmallow Whip Cheesecake. It’s the kind of dessert that makes people close their eyes in bliss at the first bite.
This no-bake wonder is more than just a pretty face. It’s ridiculously easy, gloriously creamy, and so versatile you’ll want to make it for every celebration — or just because it’s Tuesday. With a golden, buttery graham cracker crust and a sky-high marshmallow cream topping, this cheesecake is like floating on a vanilla-flavored cloud.
Let’s get right into this whipped heaven.
💖 Why You’ll Fall in Love With This Cheesecake
This isn’t your typical dense, bake-in-the-oven, crack-on-top cheesecake. Nope — this one is all about fluffiness. Here’s why this recipe earns a top spot on any dessert list:
- No baking required – meaning no stress over water baths or cracks.
- Creamy but light texture thanks to the combo of cream cheese, marshmallow fluff, and whipped cream.
- Minimal ingredients, max flavor – it’s simple, sweet, and unforgettable.
- Perfect for any occasion – from birthdays and baby showers to Sunday cravings.
It’s almost like a mash-up between a mousse and a cheesecake, with a texture so dreamy you might forget it’s dessert and think you’re eating a cloud (but sweeter!).
🍰 What the Final Cheesecake Looks & Tastes Like
Picture this: a thick, golden graham cracker crust with just the right crunch. A generous layer of marshmallow cream cheese filling that holds its shape but melts on your tongue. On top? A luscious pile of whipped cream — fluffed, swirled, and just asking to be devoured.
The look is rustic yet stunning — tall, fluffy, and picture-perfect, just like in the image. No glaze or fruit needed. Just whipped heaven.
🛒 Ingredient Breakdown (And Why They Matter)
Let’s take a look at the lineup:
- Graham cracker crumbs (1½ cups): Forms the crunchy, buttery base.
- Granulated sugar (¼ cup): Sweetens the crust slightly.
- Melted unsalted butter (½ cup): Binds the crust and adds richness.
- Cream cheese (16 oz): The creamy core. Always use full-fat, and make sure it’s softened.
- Marshmallow fluff (7 oz): The secret to that light, fluffy texture.
- Vanilla extract (1 tsp): Adds warmth and depth.
- Heavy whipping cream (1 cup): Whipped to stiff peaks for ultimate fluff.
- Powdered sugar (¼ cup): Adds sweetness and helps stabilize the whipped cream.
Optional toppings: Whipped cream (extra!), mini marshmallows, white chocolate curls — go crazy.
🍯 Making the Buttery Graham Crust
This crust is the perfect contrast to the airy filling — solid, a little crunchy, and buttery.
How to make it:
- In a bowl, stir together graham cracker crumbs, sugar, and melted butter until the texture feels like wet sand.
- Press it firmly into the base of a 9-inch springform pan — use the bottom of a glass to get a smooth, even surface.
- Chill it in the fridge for 10–15 minutes. This helps it set before you add the filling.
Pro Tip: Want it thicker like in the image? Add ¼ more graham crumbs and an extra tablespoon of butter.
🧁 Cream Cheese + Marshmallow: The Silky Base
Softened cream cheese is the base. If it’s too cold, it’ll clump. Let it sit at room temp for at least 30 minutes.
Steps:
- Beat cream cheese on medium speed until completely smooth — no lumps.
- Add in marshmallow fluff and vanilla extract.
- Beat again until the mixture is silky, light, and luscious.
The fluff works like magic here. It lightens the cream cheese without making it runny — exactly what gives that cloud-like texture.
🥄 Whipping Cream Like a Pro
Now for the airiness.
In a separate bowl:
- Pour in the heavy cream and powdered sugar.
- Using an electric mixer (preferably chilled), beat until stiff peaks form — this takes 3 to 5 minutes.
Make sure you don’t over-whip or you’ll make butter. When you lift the beaters, the peaks should stand straight up without drooping.
🍥 Fold Don’t Mix! Preserve That Fluff
Now, take your cream cheese-mallow mix and gently fold in the whipped cream using a spatula. Don’t stir vigorously — you’ll deflate it.
The goal is a uniform, fluffy, pale filling with no streaks. Once you see that? Stop. Overmixing kills the air and makes it dense.
🍽 Assembling the Cheesecake: Building the Cloud
Pour the filling into your chilled crust and spread it out evenly. Use an offset spatula or the back of a spoon to smooth the top.
You can give it a few soft swirls on top for a rustic look — just like the photo. No need to aim for perfection — the charm is in the fluff.
🕰 Chill Time: The Waiting Game
This is where the cheesecake firms up without losing its airiness.
- Minimum: 4 hours
- Best: Overnight
Cover it loosely with plastic wrap and let it sit undisturbed in the fridge.
You’ll know it’s ready when the center is set but still jiggles slightly.
🍧 Topping Time: Get Creative!
Now the fun part — dressing it up.
Some fab topping ideas:
- Whipped cream – piped or dolloped generously (like in the image)
- Mini marshmallows – adorable and fun
- White chocolate curls – adds elegance
Optional: a tiny sprinkle of sea salt or crushed graham crumbs on top for contrast.
🔪 Slicing Like a Pro
Tips to get those perfect photo-worthy slices:
- Use a hot knife (dip in hot water and wipe dry before each cut)
- Wipe the blade clean after every slice
- Serve cold for the cleanest edges
Want it ultra-clean? Freeze the cheesecake for 20 minutes before slicing.
🎨 Flavor Twists and Creative Variations
Once you’ve nailed the classic version (and you will), it’s time to have fun with flavor. The base recipe is like a blank canvas — and you’re the artist.
1. Chocolate Marshmallow Cheesecake
- Swap out half of the marshmallow fluff with chocolate marshmallow spread.
- Drizzle chocolate syrup between the layers.
- Top with chocolate curls or mini chocolate chips.
2. Strawberry Swirl Cloud Cheesecake
- Swirl in ¼ cup of strawberry jam before chilling.
- Add fresh strawberries or strawberry sauce on top for a fruity contrast.
3. Cookies & Cream Version
- Use crushed Oreos instead of graham crackers for the crust.
- Mix crushed cookies into the filling for texture and flavor.
- Top with whipped cream and Oreo crumbs.
4. S’mores Cheesecake
- Add a thin layer of chocolate ganache over the crust before the filling.
- Top with mini toasted marshmallows and crushed graham crackers.
5. Peppermint Cloud Cheesecake (Holiday Twist)
- Add ¼ tsp peppermint extract to the filling.
- Sprinkle crushed peppermint candies on top.
- A festive red-and-white swirl makes it a December favorite!
With just a few tweaks, this cheesecake becomes a seasonal sensation or a custom dessert for any occasion.
Print
Marshmallow Whip Cheesecake
- Prep Time: 15 minutes
- Total Time: 4 hours 15 minutes
- Category: No-Bake Desserts | Cheesecakes | Easy Entertaining Treats
Description
💖 Light, creamy, and delightfully fluffy — this Marshmallow Whip Cheesecake feels like a cloud of sweetness melting right on your tongue. With its buttery graham crust and marshmallow-kissed filling, it’s the kind of dessert that brings back warm memories and starts new ones with every slice. ✨🍬
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
16 oz (450g) cream cheese, softened
1 jar (7 oz) marshmallow creme (marshmallow fluff)
1 teaspoon vanilla extract
1 cup heavy whipping cream
¼ cup powdered sugar
Optional toppings: whipped cream, mini marshmallows, or white chocolate curls
Instructions
Prepare the crust: Mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press firmly into the bottom of a 9-inch springform pan and chill. (⏱️ 10 minutes)
Beat the cream cheese: Using an electric mixer, beat softened cream cheese until smooth and lump-free. (⏱️ 3 minutes)
Add marshmallow fluff and vanilla: Blend in the marshmallow creme and vanilla extract until silky. (⏱️ 2 minutes)
Whip the cream: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. (⏱️ 4 minutes)
Combine and fold: Gently fold the whipped cream into the cream cheese mixture until airy and fluffy. (⏱️ 3 minutes)
Assemble: Spoon the filling over the chilled crust, smoothing the surface. (⏱️ 2 minutes)
Chill to set: Refrigerate for at least 4 hours or overnight for the best texture. (⏱️ 4 hours chilling time)
Serve and decorate: Before serving, finish with whipped cream, mini marshmallows, or white chocolate curls. (⏱️ 5 minutes)
Notes
For the fluffiest texture, make sure the cream cheese is fully softened before mixing — it blends so much smoother this way.
If you prefer a firmer cheesecake, add an extra ½ cup of whipped cream or chill overnight for best results.
You can switch the crust to crushed Oreos or vanilla wafers for a fun twist.
This dessert keeps beautifully in the fridge for up to 3 days, making it perfect for prepping ahead of gatherings.
Nutrition
- Serving Size: 10 slices
- Calories: 410 kcal
🥶 Storage Tips: Make It Last (If It Survives That Long!)
This cheesecake holds up beautifully in the fridge and freezer — perfect for making ahead or enjoying leftovers (if that’s even possible).
Refrigerator:
- Keep covered in the springform pan or transfer to an airtight container.
- Stays fresh for 3–4 days.
- Don’t stack anything on top — it’ll squash the fluff!
Freezer:
- Freeze uncovered until firm, then wrap in plastic and foil.
- Good for up to 2 months.
- Thaw in the fridge overnight — don’t microwave!
Want single servings? Freeze slices individually for late-night sweet cravings. You’ll thank yourself later.
Similar recipes :
Cookie Butter Cheesecake Cup: The Ultimate No-Bake Indulgent Dessert
Rice Krispy Treat No-Bake Cheesecake 🍚
Ultimate Strawberry Cheesecake Dump Cake Recipe
😬 Common Mistakes to Avoid
Even easy recipes have pitfalls. Avoid these so your cheesecake comes out perfect:
- Using cold cream cheese: It won’t blend smoothly and leaves lumps.
- Overmixing the whipped cream: You’ll lose all the fluff.
- Not chilling long enough: The texture won’t set and slices won’t hold.
- Pressing the crust too loosely: It’ll crumble when sliced.
- Skipping the folding step: Whipping cream needs gentle handling!
Take your time, and this dessert will come out as dreamy as it looks.
🌟 Why Marshmallow Whip Cheesecake Is a True Showstopper
This isn’t just a dessert. It’s a moment. A slice of marshmallow whip cheesecake has this way of making people stop mid-sentence and say, “Wait — WHAT is this?!”
It’s everything:
- Visually stunning — tall, fluffy, and cloud-like.
- Texturally perfect — light but creamy.
- Incredibly easy — no baking, no stress.
- Adaptable — flavor it your way.
And let’s be real: it’s just FUN. It feels special. It makes Tuesdays feel like parties. One bite, and you’ll be hooked.
👩🍳 Final Thoughts
Marshmallow Whip Cheesecake is that magical dessert you didn’t know you needed — until you taste it. The light, creamy texture feels indulgent but never heavy. It’s like the best parts of cheesecake, mousse, and marshmallow fluff rolled into one unforgettable treat.
Whether you serve it for the holidays, family dinners, or just to brighten your day, one thing’s for sure: this cheesecake will disappear faster than you can say “no-bake.”
So grab your fluff, chill your crust, and get ready to wow everyone — including yourself.
❓FAQs About Marshmallow Whip Cheesecake
1. Can I use Cool Whip instead of whipping cream?
Yes! If you’re in a hurry, you can fold in 2 cups of Cool Whip in place of the whipped cream. Just note: real whipped cream gives a richer, more homemade taste.
2. What’s the best way to cut clean slices?
Use a hot, sharp knife. Dip in hot water and wipe between each cut. You’ll get bakery-worthy slices every time.
3. Can I make this cheesecake ahead of time?
Absolutely! In fact, it’s best to chill overnight. You can even make it 2 days ahead — just hold off on toppings until right before serving.
4. Is there a vegan or dairy-free version of this?
Yes — use dairy-free cream cheese, coconut whipped cream, and vegan graham crackers. There’s even vegan marshmallow fluff available in health food stores.
5. My crust is too crumbly. What happened?
You probably didn’t add enough butter or press it in firmly enough. Add an extra tablespoon of melted butter and use a flat-bottomed glass to compact it well next time.
