fluffy, and fun. It’s got that classic cheesecake tang from cream cheese, but the texture is lighter—almost mousse-like—
thanks to marshmallow creme (also called marshmallow fluff). The flavor lands somewhere between cheesecake, vanilla cloud,
and a gentle marshmallow sweetness that feels nostalgic and comforting.
The best part? This version is no-bake. That means no water baths, no cracked tops, and no stress.
You get a smooth filling that sets up beautifully in the fridge, sliced over a buttery graham cracker crust.
It’s the kind of dessert that looks like you worked hard, even though the hardest step is waiting for it to chill.
Marshmallow Whip Cheesecake is also incredibly customizable. You can keep it classic vanilla, swirl in fruit,
add chocolate on top, or make it holiday-themed with peppermint or pumpkin spice. Below is a reliable base recipe,
plus tips and variations so you can make it your own.
Ingredients:
Crust
- 2 cups graham cracker crumbs (about 14–16 full sheets)
- 2 tbsp granulated sugar
- 1/2 cup (115 g) unsalted butter, melted
- Pinch of salt
Marshmallow Whip Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- 1 jar (7–8 oz / 200–225 g) marshmallow creme (marshmallow fluff)
- 1/2 cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, brightens and balances sweetness)
- Pinch of salt
- 1 1/2 cups heavy whipping cream, cold
Optional Toppings
- Whipped cream
- Chocolate ganache or chocolate drizzle
- Fruit topping (strawberry, cherry, blueberry)
- Crushed cookies (Oreos, vanilla wafers)
- Toasted mini marshmallows (quick broil or kitchen torch)
