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Marshmallow Whip Cheesecake Recipe

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★★★★

3.9 from 42 reviews

This Marshmallow Whip Cheesecake is a delightful no-bake dessert featuring a crunchy graham cracker crust, a creamy cheesecake filling blended with marshmallow fluff, and topped with marshmallow whipped cream and mini marshmallows for an extra sweet touch. Perfect for gatherings or a special treat, this cheesecake is light, fluffy, and indulgently smooth.

Ingredients

Scale

Crust

  • 1 ½ cups (126 g) graham cracker crumbs, about 10–12 crushed graham cracker sheets
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup (125 g) confectioners’ sugar
  • 1 ½ cups (144 g) marshmallow fluff
  • 1 teaspoon vanilla extract
  • 1 cup (238 g) heavy whipping cream

Toppings

  • 1 recipe marshmallow whipped cream
  • Mini marshmallows, for garnish
  • Crushed graham crackers, for garnish

Instructions

  1. Make the Crust: In a small bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until the crumbs are evenly coated and the texture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan. Use the back of a measuring cup to flatten it evenly. Set aside.
  2. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and confectioners’ sugar with a hand mixer until smooth and creamy. Add the marshmallow fluff and vanilla extract, then mix again until well combined.
  3. Whip the Cream: In a separate bowl, whip the heavy cream starting on low speed and gradually increase to high speed. Beat until stiff peaks form, watching carefully as this happens quickly.
  4. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix just until combined to maintain the fluffy texture without overmixing.
  5. Assemble the Cheesecake: Spoon the cheesecake filling into the prepared graham cracker crust and smooth the top with an offset spatula.
  6. Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 4 hours, or until fully set.
  7. Add Toppings: Once the cheesecake is chilled, spread marshmallow whipped cream evenly over the top. Garnish with mini marshmallows and a light sprinkle of crushed graham crackers for extra texture and visual appeal.
  8. Serve: Slice the cheesecake, serve, and enjoy this light and fluffy dessert.

Notes

  • Ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
  • Do not overmix when folding in whipped cream to maintain a light texture.
  • Refrigeration time is crucial for the cheesecake to set properly; avoid rushing this step.
  • For a firmer crust, you can chill the crust in the refrigerator for 15 minutes before adding the filling.
  • Use a clean spatula to gently fold to avoid deflating the mixture.

Keywords: marshmallow cheesecake, no-bake cheesecake, marshmallow fluff dessert, graham cracker crust, light cheesecake

Find it online: https://foodiecara.com/marshmallow-whip-cheesecake-recipe/