If you’re looking for the ultimate no-bake dessert that’s equal parts fluffy, creamy, and irresistible, this Marshmallow Whip Cheesecake is it. With a cloud-like filling of cream cheese, marshmallow fluff, and whipped topping nestled on a buttery graham cracker crust, it’s a dream come true for busy bakers and sweet tooths alike.
Whether it’s summer, a birthday bash, or you’re just craving something sweet without heating up the kitchen, this easy cheesecake hits the mark every time. Ready in just 15 minutes of prep time, it’s also perfect to make ahead and impress guests with minimal effort.
Learn more about our no-bake obsession in this Fluffy Japanese Cheesecake that’s just as light and satisfying!
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 7 oz marshmallow fluff (1 jar)
- 1 tsp vanilla extract
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
Optional Toppings:
- Fresh berries
- Mini marshmallows
- Chocolate drizzle
- Crushed graham crackers
Time & Servings
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Chill Time | 4 hours (or overnight) |
| Total Time | ~4 hours 15 minutes |
| Servings | Approx. 10 slices |
| Calories | ~310 kcal/slice |
Instructions
1. Make the Crust
In a medium bowl, mix the graham cracker crumbs and sugar. Add melted butter and stir until combined. Press mixture into a 9-inch springform pan and chill in the fridge.
2. Prepare the Filling
Beat cream cheese until smooth. Add marshmallow fluff and vanilla extract, blending until creamy. Gently fold in whipped topping until mixture is light and airy.
3. Assemble the Cheesecake
Spread the filling over the crust evenly. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
4. Decorate and Serve
Top with berries, marshmallows, or chocolate drizzle before serving. Carefully remove from the pan, slice, and enjoy!
Tips & Variations
- Crust Alternatives: Try crushed Oreos, chocolate wafers, or Biscoff cookies for a flavor twist.
- Filling Enhancements: Add lemon zest, swirl in raspberry jam, or fold in crushed cookies.
- Mini Versions: Use cupcake liners in a muffin pan to make personal-sized servings.
Looking for inspiration? Try our Pistachio Gelato for another frozen treat that impresses.
Perfect Pairings
- Iced coffee or a caramel cold brew
- Mint lemonade or peach iced tea
- Fruit salad or a tangy lemon tart
Don’t miss our Sticky Coconut Cake for a dense, tropical pairing option.
❓ Frequently Asked Questions
Can I freeze Marshmallow Whip Cheesecake?
Yes! Wrap tightly in plastic wrap and freeze for up to a month. Thaw in the fridge overnight.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely. Substitute with 2½ cups of homemade whipped cream.
Is this overly sweet?
Not at all. The tang from cream cheese balances the sweetness of the fluff, giving it a smooth and pleasant finish.
Can I add toppings before chilling?
It’s better to decorate right before serving to preserve texture and freshness.
Discover great ideas like our Raspberry Fool with Whipped Mascarpone that also pairs wonderfully with this cheesecake.
Final Thoughts
Marshmallow Whip Cheesecake is proof that you don’t need to bake to blow minds. With only a handful of ingredients, no oven, and a prep time under 20 minutes, it’s the dessert every busy cook needs in their back pocket.
It’s light, fluffy, and perfect for all occasions—especially when you want to impress with minimal effort.
Check out our Mounds Poke Cake if you’re craving more no-bake goodness!