Introduction

This Marshmallow Whip Cheesecake is a light, fluffy, and creamy dessert that’s perfect for any occasion. With a no-bake graham cracker crust and a sweet marshmallow filling, it’s easy to make and sure to impress your guests.

The image shows a slice of cream pie on a white plate, placed on a white marbled surface. The pie has three main layers: the bottom layer is a crumbly, light brown graham cracker crust; the middle layer is a smooth, thick, pale yellow filling; the top layer is a thick, fluffy white whipped cream with large, soft peaks evenly spread across the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (9-inch) graham cracker crust
1 (8 oz) package cream cheese, softened
1 (7 oz) jar marshmallow creme
1 (8 oz) tub whipped topping (Cool Whip), thawed
1 tsp vanilla extract
Optional whipped cream or topping for garnish

Instructions

Step 1: Beat the softened cream cheese until smooth and fluffy using a mixer or a whisk.
Step 2: Add the marshmallow creme and vanilla extract to the cream cheese, mixing until fully combined.
Step 3: Gently fold in the whipped topping until the mixture is uniform and light.
Step 4: Spread the cheesecake mixture evenly into the graham cracker crust.
Step 5: Chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight to set.
Step 6: Before serving, garnish with additional whipped cream or your choice of topping.

Tips & Variations

For extra flavor, add a teaspoon of lemon juice to the cream cheese mixture for a subtle tang.
Try mixing in chocolate chips or crushed cookies for added texture.
If you cannot find marshmallow creme, substitute with an equal amount of mini marshmallows melted gently on low heat, then cooled.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To serve, you can enjoy it cold straight from the fridge or let it sit at room temperature for 10 minutes to soften slightly. Avoid freezing as this may alter the texture.

How to Serve

A slice of pie with three layers sits on a white plate; the bottom layer is a crumbly light brown crust, the middle layer is a pale yellow smooth filling, and the top layer is thick white whipped cream with large soft peaks piped all over. The plate is placed on a white marbled surface, with a blurred kitchen background behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a graham cracker crust?

Yes, you can use a cookie crust or even a brownie base if you prefer. Just ensure it’s fully cooled before adding the filling.

Is this cheesecake fully set after 4 hours?

Yes, chilling for 4 hours is usually enough to set the filling, but overnight chilling gives the best firmness and flavor.

Marshmallow Whip Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

This Marshmallow Whip Cheesecake is a delightful no-bake dessert featuring a creamy, fluffy filling made with cream cheese, marshmallow creme, and whipped topping set in a classic graham cracker crust. Perfectly sweet and light, it’s chilled until firm and garnished with whipped cream for an irresistible treat.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

1 (9-inch) graham cracker crust

Filling

1 (8 oz) package cream cheese, softened
1 (7 oz) jar marshmallow creme
1 (8 oz) tub whipped topping (Cool Whip), thawed
1 tsp vanilla extract

Garnish (optional)

Whipped cream or topping of choice

Instructions

Prepare the cream cheese: Beat the softened cream cheese in a large bowl using an electric mixer until it becomes smooth and fluffy, ensuring there are no lumps.
Add marshmallow creme and vanilla: Mix in the marshmallow creme and vanilla extract thoroughly until fully combined with the cream cheese.
Fold in whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture until well incorporated and light.
Assemble the cheesecake: Spread the whipped filling evenly into the pre-made graham cracker crust, smoothing the top with a spatula.
Chill: Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.
Garnish and serve: Before serving, add whipped cream or your choice of garnish on top for an attractive and tasty finish.

Notes

For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
You can use a homemade graham cracker crust if preferred.
This recipe requires no baking, making it quick and easy to prepare.
Optional toppings such as chocolate shavings or fruit can be added for extra flavor and decoration.
Keep the dessert refrigerated and consume within 3-4 days for freshness.

Keywords: Marshmallow whip cheesecake, no bake cheesecake, quick dessert, graham cracker crust dessert, creamy cheesecake