1) Make the crust
- Mix graham cracker crumbs, sugar, salt, and melted butter until the crumbs look evenly moistened.
- Press firmly into the bottom (and slightly up the sides) of a 9-inch springform pan or pie dish.
- Chill the crust in the refrigerator while you prepare the filling.
2) Whip the cream
- In a cold bowl, whip heavy cream until stiff peaks form.
- Set aside in the refrigerator (cold whipped cream holds structure better).
3) Make the marshmallow cheesecake base
- Beat softened cream cheese until completely smooth.
- Add marshmallow creme, powdered sugar, vanilla, lemon juice (optional), and salt.
- Beat until fluffy and well combined (scrape the bowl so there are no lumps).
4) Fold and fill
- Gently fold whipped cream into the marshmallow-cream cheese mixture in 2–3 additions.
- Fold just until no streaks remain (overmixing can deflate the fluffiness).
- Spoon the filling into the chilled crust and smooth the top.
5) Chill to set
- Cover and refrigerate at least 6 hours (overnight is best) until fully set.
- For cleaner slices, freeze 20–30 minutes right before slicing.
6) Top and serve
- Add your favorite toppings.
- Slice with a sharp knife wiped clean between cuts.
Serving and Storage:
Serve chilled for the best texture—light, creamy, and sliceable. This cheesecake is especially good with fruit topping
(strawberry or cherry) or a drizzle of chocolate.
Storage: Keep covered in the refrigerator for up to 4 days.
Freezing: Freeze (well wrapped) up to 2 months. Thaw overnight in the fridge. For best texture,
add fresh toppings after thawing.
Tips:
- Softened cream cheese matters: It prevents lumps and creates a smooth filling.
- Use cold heavy cream: Cold cream whips faster and holds structure better.
- Fold gently: Folding keeps the filling airy instead of dense.
- Chill long enough: Overnight is best for a clean slice and stable set.
- Balance sweetness: Lemon juice and a pinch of salt keep it from tasting “flat.”
Variations:
- S’mores style: Use a chocolate cookie crust and top with toasted mini marshmallows + chocolate drizzle.
- Strawberry swirl: Swirl strawberry jam into the filling before chilling.
- Oreo fluff: Fold crushed Oreos into the filling and use an Oreo crust.
- Peppermint holiday: Add 1/2 tsp peppermint extract and top with crushed candy canes.
- Lemon cloud: Add lemon zest and a little extra lemon juice, then top with lemon curd.
Tips:
If you want a firmer cheesecake (especially for warm rooms or long serving times), you can add a stabilizer:
bloom 1 tsp unflavored gelatin in 2 tbsp water, melt it gently, cool slightly, then beat it into the cream cheese mixture
before folding in whipped cream. It’s optional, but it gives extra structure for picture-perfect slices.
For the smoothest finish on top, dip your spatula in warm water and gently smooth the surface before chilling.
Then add toppings right before serving so everything looks fresh and crisp.
Conclusion:
Marshmallow Whip Cheesecake is the easiest way to get a dessert that feels fancy without baking. It’s fluffy, creamy,
lightly tangy, and sweet in a soft marshmallow way—perfect for parties, holidays, or anytime you want a chilled slice of comfort.
Make it once, try a new variation next time, and you’ll always have a go-to cheesecake that people request again and again.
FAQ:
Is marshmallow creme the same as marshmallow fluff?
Yes—most people use the terms interchangeably. Either works for this recipe.
Can I use Cool Whip instead of whipping cream?
Yes. Substitute 1 tub (8 oz) whipped topping for the whipped cream. The texture will be slightly sweeter and very stable.
How do I know it’s set?
The center should feel firm when gently touched and the cheesecake should slice cleanly. Overnight chilling gives the best set.
Can I make this in a pie dish instead of a springform pan?
Absolutely. A deep-dish pie plate works well. You’ll serve it as slices or scoops, depending on firmness.
What’s the best topping for this cheesecake?
Fruit topping (strawberry or cherry) is classic, but chocolate drizzle and toasted marshmallows make it taste like a fun dessert bar.
