If you’ve ever craved something light as air yet rich enough to feel indulgent, this is your dessert. Marshmallow Whip Cheesecake is that dreamy middle ground between cheesecake and mousse silky, cloud-like, and irresistibly easy. No oven, no gelatin, no stress just pure, spoonable joy.

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This no-bake cheesecake is perfect for warm days when you’d rather chill than bake, yet it fits right in at every holiday table or birthday spread. It’s simple enough for beginners but pretty enough to steal the spotlight at any gathering.

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Ingredients

1 (9-inch) graham cracker crust
1 (8 oz) block cream cheese, softened
1 (7 oz) jar marshmallow crème (or marshmallow fluff)
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 teaspoon vanilla extract
Optional: extra whipped cream, chocolate drizzle, or fresh fruit for garnish

Ingredient Notes:

For a deeper flavor, try a chocolate cookie crust instead of graham.
If you prefer homemade whipped cream, whip 1 ½ cups of cold heavy cream with 3 tablespoons of powdered sugar to stiff peaks.

Instructions

Beat the Cream Cheese
In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese until smooth, creamy, and lump-free.
Add the Marshmallow Crème & Vanilla
Spoon in the marshmallow fluff and vanilla extract. Beat again until the mixture looks glossy and fully combined.
Fold in the Whipped Topping
Using a rubber spatula, gently fold in the whipped topping. Don’t overmix — the goal is to keep it airy and light.
Fill the Crust
Spoon the mixture into the graham cracker crust, smoothing out the top with the back of a spoon.
Chill Until Set
Cover and refrigerate for at least 4 hours, preferably overnight, until firm and sliceable.
Garnish & Serve
Just before serving, add dollops of whipped cream, shaved chocolate, or fresh berries on top.

Pro Tip: Dip your knife in hot water before slicing for those picture-perfect, clean cuts.

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Tips & Tricks for the Best Marshmallow Whip Cheesecake

Always start with softened cream cheese — it ensures a silky texture.
Fold gently to keep the filling light and mousse-like.
Chill it long enough; 4+ hours is ideal for clean slices.
For an extra flavor pop, add a squeeze of lemon juice or a bit of zest to the filling.
Planning a party? Make it a day ahead — it gets even better after resting overnight.

Substitutions & Variations

Gluten-Free: Use a certified gluten-free graham crust.
Chocolate Lovers: Swap the crust for Oreos and drizzle with fudge sauce.
Citrus Twist: Add lemon or orange zest for a tangy version.
Berry Dream: Top with fresh strawberries or a mixed berry compote.
Homemade Upgrade: Substitute Cool Whip with freshly whipped cream for a richer, natural taste.

Frequently Asked Questions

Can I make this ahead of time?

Yes — in fact, it’s best made a day ahead so it can chill fully and set beautifully.

Can I use mini marshmallows instead of marshmallow crème?

You can, but melt them first with a tablespoon of butter, let cool slightly, and then mix with the cream cheese.

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Can I freeze Marshmallow Whip Cheesecake?

Absolutely. Wrap tightly in plastic and freeze for up to 1 month. Thaw overnight in the fridge before serving.

How long will it last in the fridge?

Stored covered, it keeps up to 5 days — though it rarely lasts that long!

Nutrition Information (per slice)

Calories: ~320
Fat: 18g
Carbohydrates: 34g
Sugar: 24g
Protein: 4g
(Values are approximate and vary by brand.)

This Marshmallow Whip Cheesecake is proof that simple can be spectacular. It’s the kind of dessert that feels like a reward after a long day silky, fluffy, and just sweet enough. Serve it once, and you’ll find it disappearing faster than you expect.

So, go ahead, grab that cream cheese, a jar of fluff, and a pre-made crust. In ten minutes, you’ll have the makings of a no-bake masterpiece that feels like sunshine in a slice.

Did you make this recipe?

Share it with us — we’d love to see your creamy creation!