Welcome to a world of dreamy desserts where indulgence meets cloud-like sweetness — marshmallow whip cheesecake heaven is more than just a treat, it’s an experience. Imagine the perfect marriage of fluffy marshmallow cream and rich, velvety cheesecake layered into a slice of pure bliss. Ready to discover what makes this heavenly dessert unforgettable? Keep reading — your taste buds are in for something divine.
| Servings: | 10 |
| Prep Time: | 20 minutes |
| Cook Time: | 0 minutes |
| Total Time: | 6 hours 20 minutes |
| Serving Size: | 1 slice |
Description
Marshmallow Whip Cheesecake Heaven is the dessert dreams are made of — an airy cloud of sweet marshmallow folds seamlessly into a creamy cheesecake filling, all nestled within a buttery graham cracker crust. With each chilled slice, you get a perfect balance of light and luscious, the whipped texture melting on your tongue while the rich flavors linger comfortingly. It’s like a hug from your favorite childhood memory, reimagined for grown-up dessert lovers.
Imagine the playful sweetness of marshmallows meeting the silky sophistication of cheesecake. The result is a no-bake confection that floats somewhere between mousse and pie, perfect for warm-weather celebrations or any special evening when turning on the oven just feels like too much. Served cold with a little drizzle of chocolate sauce or a sprinkle of crushed graham crackers on top, this is a dessert that captivates with every spoonful.
Why You’ll Love This Recipe
Whether you’re hosting a party or looking for a weeknight indulgence, Marshmallow Whip Cheesecake Heaven is surprisingly simple to make and stores beautifully. The no-bake method makes it both time-saving and stress-free. Plus, this recipe is incredibly flexible — you can customize it with flavored extracts or top it with fresh berries or caramel drizzle for a personal touch.
Its light-as-air texture and crowd-pleasing flavor make it as suitable for holidays as it is for a summer BBQ. Best of all, you can make this cheesecake ahead of time and keep it chilled until you’re ready to serve. It’s that perfect blend of comforting and wow-worthy.
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container marshmallow creme 7 ounces
- 1 container frozen whipped topping 8 ounces thawed
- Crushed graham crackers for garnish
- Chocolate syrup for drizzle
Equipment
- 9 inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups
- Measuring spoons
- Plastic wrap or aluminum foil
- Refrigerator
Instructions
- Make the crust: In a medium mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. I like to use the back of a measuring cup to press it down flat and even inside the pan.
- Press the mixture firmly into the bottom of a 9 inch springform pan to form a crust. Place in the refrigerator to chill while you prepare the filling. Cold crust helps the filling hold together better.
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. The key here is to make sure the cream cheese is fully softened. Cold cream cheese can lead to lumps.
- Add the marshmallow creme to the cream cheese mixture and beat until evenly combined. Don’t rush this step — give it time to blend into a perfectly sweet cloud.
- Gently fold in the thawed whipped topping using a rubber spatula until fully incorporated. Be careful not to deflate the mixture. It should feel airy and silky — this is what gives the cheesecake its dreamy texture.
- Pour the filling over the chilled crust and smooth the top with a spatula. I like to give the pan a gentle tap on the counter to eliminate air bubbles.
- Cover with plastic wrap or foil and refrigerate for at least 6 hours or overnight until fully set. Overnight gives the best results because it firms up beautifully and slices cleanly.
- Before serving, garnish with crushed graham crackers and drizzle with chocolate syrup if desired. You can also finish with dollops of extra whipped topping or sliced strawberries.
- Remove the sides of the springform pan, slice with a warm knife, and serve cold. Store any leftovers in the fridge — if there’s any left at all.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Serving and Storage Tips
Keep this cheesecake refrigerated for up to five days, either in a sealed container or wrapped tightly with plastic wrap. For the cleanest slices, use a very sharp knife dipped in warm water, and wipe the blade between slices.
This cheesecake also freezes well. Wrap it tightly in plastic and then foil for up to one month. When you’re ready to serve, transfer it to the fridge the night before to let it thaw slowly.
Hold off on adding any toppings like whipped cream or chocolate drizzle until just before serving to ensure the presentation stays fresh and beautiful.
For extra flavor, try adding a hint of almond extract along with the vanilla or zesting a bit of lemon into the filling. This light touch balances the sweetness perfectly.
FAQ
Can I make individual servings of this cheesecake?
Yes. You can press the crust into small parfait glasses or cupcake liners in a muffin pan, then pipe or spoon in the filling. Chill as usual and top just before serving. It makes a cute and fun party dessert.
Does the marshmallow flavor overpower the cheesecake?
Not at all. It adds a gentle sweetness and texture without overwhelming the tanginess of the cream cheese. It’s a balanced and smooth blend that wins over even traditional cheesecake purists.
Can I use a different crust besides graham crackers?
Absolutely. Crushed vanilla wafers, shortbread cookies, or even chocolate sandwich cookies make delicious alternative bases. Just keep the butter ratio the same and adjust the quantity as needed for coverage.
We hope you enjoyed this article about Marshmallow Whip Cheesecake Heaven! Let us know what you think in the comments — we love hearing from you. And if you found the recipe inspiring, please pin the article or any image to Pinterest and like the pin — it only takes a second, but it helps more people discover our content and motivates us to keep creating even more delicious ideas!
