Marshmallow Whip Cheesecake Heaven

Marshmallow Whip Cheesecake Heaven is a fluffy, no-bake dessert that’s perfect for marshmallow lovers. This cheesecake features a classic graham cracker crust, a creamy filling infused with marshmallow fluff, and a fluffy marshmallow topping. It’s a dessert that’s simple to make and ideal for warm weather or whenever you’re craving something sweet and creamy. The addition of mini marshmallows or crushed graham crackers on top makes it extra special, adding a touch of fun to this delicious treat.

INGREDIENTS

• Graham cracker crumbs: 1 ½ cups, for the crust base
• Granulated sugar (for crust): ¼ cup, to sweeten the crust
• Unsalted butter: ½ cup, melted, to bind the crust
• Cream cheese: 16 oz, softened, for the cheesecake filling
• Powdered sugar: 1 cup, to sweeten the filling
• Vanilla extract: 1 tsp, for flavor
• Marshmallow fluff (for filling): 1 ½ cups, for a marshmallow flavor
• Heavy cream (whipped): 1 cup, for a fluffy texture
• Marshmallow fluff (for topping): 1 cup, for a marshmallowy top layer
• Heavy cream (whipped, for topping): 1 cup, to make the topping fluffy
• Mini marshmallows or crushed graham crackers (optional): for garnish

INSTRUCTIONS

Step 1:

Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into a 9-inch springform pan and chill in the refrigerator.

Step 2:

Beat softened cream cheese and powdered sugar until creamy. Add vanilla extract and marshmallow fluff, then fold in whipped cream.

Step 3:

Pour the filling over the crust and refrigerate for at least 4 hours or until set.

Step 4:

For the topping, combine marshmallow fluff and whipped cream, then spread over the set cheesecake.

Step 5:

Garnish with mini marshmallows or crushed graham crackers, and chill for another 1-2 hours before serving.

Serving and Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For best results, serve chilled to maintain the fluffy texture.

Helpful Notes

• Ensure the cream cheese is softened before mixing to achieve a smooth filling.
• To make the fluffiest whipped cream, keep the cream and mixing bowl cold before whipping.

Tips from Well-Known Chefs

• Chef Anna recommends adding a splash of almond extract to the filling for an extra layer of flavor.

Why You’ll Love Marshmallow Whip Cheesecake Heaven

This cheesecake is the ultimate no-bake treat, offering a dreamy combination of marshmallow flavor, creamy filling, and crunchy crust. It’s a fun and easy dessert that’s perfect for any occasion, whether you’re serving it at a party or enjoying it at home. The marshmallow topping adds a touch of sweetness and makes each bite irresistibly fluffy.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance. Keep it covered and chilled until serving.

Can I use whipped topping instead of whipped cream?

Yes, you can use whipped topping as a substitute for whipped cream.

Can I use a different crust?

Yes, you can use an Oreo crust or a shortbread crust for a different flavor.

How can I make this cheesecake gluten-free?

Use gluten-free graham crackers for the crust to make it gluten-free.

Pin it

Conclusion

This Marshmallow Whip Cheesecake Heaven is a fluffy, creamy, and no-bake dessert with a graham cracker crust, marshmallow-infused filling, and a light marshmallow topping. It’s easy to make and perfect for any occasion. With its sweet marshmallow flavor and soft, creamy texture, this cheesecake is sure to be a hit with anyone who loves marshmallows. Serve it chilled for a delightful and refreshing dessert that’s both fun and satisfying!