Introduction

Marshmallow Whip Cheesecake is a light and fluffy dessert that combines the creamy richness of cheesecake with the sweet fluffiness of marshmallow creme. It’s quick to prepare and perfect for a crowd-pleasing treat that requires no baking.

A slice of pie is shown on a white plate with a crumbly light brown crust at the bottom and sides. Above the crust, there is a smooth, dense white cream layer that takes up most of the slice. The top is decorated with large, fluffy dollops of whipped cream, creating a soft, textured look. The plate rests on a white marbled surface with a blurred background. 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 hand mixer or stand mixer.
Step 2: Add the marshmallow creme and vanilla extract to the cream cheese, then mix until well combined.
Step 3: Gently fold in the thawed whipped topping until the mixture is fully blended and light.
Step 4: Spread the mixture evenly into the graham cracker crust.
Step 5: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set.
Step 6: Before serving, garnish with whipped cream or your favorite topping if desired.

Tips & Variations

For extra flavor, fold in a handful of mini chocolate chips or crushed peppermint candies before chilling.
Use a deep-dish graham cracker crust if you prefer a thicker cheesecake layer.
Make sure the cream cheese is fully softened to avoid lumps and ensure a smooth texture.
Try swapping the vanilla extract for almond or lemon extract for a different twist.

Storage

Store the cheesecake covered loosely with plastic wrap or in an airtight container in the refrigerator. It keeps well for up to 3 days. For best texture, avoid freezing, but if you do, thaw it in the fridge overnight before serving. Re-chill after stirring gently to restore fluffiness if needed.

How to Serve

This image shows a creamy pie with three layers. The bottom layer is a thick, crumbly light brown crust. Above it is a thick, smooth white filling that is about three times the thickness of the crust. The top layer is a spread of white cream with a smooth, slightly wavy texture and a ring of piped dollops of cream around the edges. The pie is inside a shiny silver foil pie pan, sitting on a white marbled surface that reflects some light. The front part of the pie has a slice taken out, showing the inside layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade whipped topping instead of Cool Whip?

Yes, homemade whipped cream can be a great substitute. Just ensure it is whipped to soft peaks before folding into the cream cheese mixture.

Do I need to bake this cheesecake?

No baking is required since this is a no-bake cheesecake that sets in the fridge, making it quick and easy to prepare.

Marshmallow Whip Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

A light and fluffy Marshmallow Whip Cheesecake that requires no baking, combining smooth cream cheese with sweet marshmallow creme and airy whipped topping, set in a classic graham cracker crust for a delightful, creamy dessert perfect for any occasion.

Author: Stella
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
Diet: Vegetarian

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

Optional Garnish

Whipped cream or topping for garnish

Instructions

Prepare the cream cheese: Beat the softened cream cheese until it becomes smooth and fluffy, ensuring there are no lumps for a creamy base.
Incorporate marshmallow creme and vanilla: Mix in the marshmallow creme and vanilla extract thoroughly to combine the sweet flavors evenly throughout the mixture.
Fold in whipped topping: Gently fold in the thawed whipped topping until fully combined to maintain the light airy texture of the filling.
Assemble the cheesecake: Spread the mixture evenly into the prepared 9-inch graham cracker crust, creating a smooth surface.
Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly and develop its texture.
Garnish and serve: Before serving, optionally garnish with whipped cream or your choice of toppings to enhance presentation and flavor.

Notes

For best results, ensure the cream cheese is fully softened before beating.
Do not overmix after adding whipped topping to keep the filling light and airy.
Chilling overnight improves the texture and flavor development.
Graham cracker crust can be homemade or store-bought.
Feel free to add fresh fruit or chocolate shavings as additional garnish for variety.

Keywords: marshmallow whip cheesecake, no-bake cheesecake, fluffy cheesecake, graham cracker crust, creamy dessert