If you’re craving a dessert that’s creamy, sweet, and irresistibly fluffy, this Marshmallow Whip Cheesecake Heaven is the perfect treat. Combining classic cheesecake richness with the airy sweetness of marshmallow fluff, it’s an easy, no-bake dessert that’s sure to impress at any gathering or just satisfy your sweet tooth at home.
What Makes This Cheesecake Special?
Unlike dense traditional cheesecakes, this recipe blends whipped cream and marshmallow fluff into the cream cheese filling, creating a light, cloud-like texture. The buttery graham cracker crust adds just the right amount of crunch, making every bite a perfect balance of creamy and crispy.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar (optional)
For the Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 jar (7 oz) marshmallow fluff or marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
Optional Toppings:
- Mini marshmallows
- Whipped cream
- Crumbled graham crackers or chocolate shavings
How to Make Marshmallow Whip Cheesecake Heaven
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture evenly into the bottom of a springform pan or pie dish. Bake for 10 minutes, then cool completely.
Step 2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add powdered sugar and mix until fluffy.
Add marshmallow fluff and vanilla extract, mixing well to combine.
In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, keeping the texture light and airy.
Step 3: Assemble and Chill
Spread the filling evenly over the cooled crust. Smooth the top with a spatula.
Refrigerate for at least 3 hours, or overnight, to let it set perfectly.
Step 4: Add the Finishing Touches
Before serving, top with mini marshmallows, whipped cream, and a sprinkle of crushed graham crackers or chocolate shavings for extra texture and flavor.
Tips for the Best Cheesecake
- Room Temperature Cream Cheese: Ensures a lump-free, smooth filling.
- Whip Cream Carefully: Don’t over-whip — aim for stiff peaks without turning it into butter.
- Chill Time: Patience pays off! Longer chilling means firmer, creamier cheesecake.
- Custom Touch: Add fresh berries or drizzle chocolate sauce to elevate the dessert.
Serving & Storage
- Serving: Slice with a warm knife for clean cuts. Let cheesecake sit at room temperature 10–15 minutes before serving to enhance flavor and texture.
- Storage: Keep leftovers covered in the fridge for up to 3–4 days.
- Freezing: Freeze without toppings for up to 1 month. Thaw overnight in the fridge before serving. Add toppings fresh after thawing.
FAQs
Can I use a different crust?
Yes! Try digestive biscuits, chocolate wafers, or shortbread cookies for a new twist. Adjust butter quantity as needed.
What if I don’t have marshmallow fluff?
Melt marshmallows and mix with powdered sugar, or use marshmallow creme as a substitute.
How can I boost the flavor?
Add almond extract, lemon zest, or fresh fruit on top for extra zing.
Can I use low-fat cream cheese?
Yes, but the cheesecake may be less creamy and rich.
Final Thoughts
This Marshmallow Whip Cheesecake Heaven is a dreamy dessert that balances lightness with rich sweetness. Perfect for celebrations or anytime you want a fuss-free, show-stopping treat. Once you try it, it’s bound to become a favorite!