Marshmallow Whip Cheesecake: A No-Bake Dessert Worth Every Bite

If there’s one dessert that feels like summer picnics, birthday potlucks, and “just one more bite” moments, it’s Marshmallow Whip Cheesecake. No oven, no stress, just creamy, dreamy perfection in a pan.

I first met this cheesecake at a neighborhood potluck. It was sitting there on the dessert table, looking simple—almost too simple. But one bite in, I was hooked. Light as a cloud, sweet but not cloying, with that tangy cream cheese bite hiding under the marshmallow fluff. I took home a second slice wrapped in a napkin (don’t judge) and knew I had to crack the recipe.

Why You’ll Love Marshmallow Whip Cheesecake

• No oven required – No heatwave in your kitchen, no problem.
• Make-ahead friendly – Chill it while you get on with your day.
• Creamy texture – Soft, airy, and melt-in-your-mouth.
• Customizable toppings – Dress it up or keep it classic.

Marshmallow Whip Cheesecake Filling Ingredients

Graham Cracker Crust

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup (1 stick) melted butter

Cheesecake Filling

• 16 oz cream cheese, softened
• 7 oz marshmallow fluff (1 jar)
• 1 tsp vanilla extract
• 8 oz whipped topping (like Cool Whip), thawed

Optional Toppings

• Fresh berries
• Mini marshmallows
• Chocolate shavings or drizzle
• Crushed graham crackers

How to Make Marshmallow Whip Cheesecake (Step-by-Step)

1. Make the Crust

Grab a medium bowl and combine your graham crumbs, sugar, and melted butter. Stir until it looks like damp sand—you want every crumb coated, no dry patches.
Press this mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to really pack it down; loose crust equals crumbly slices. Pop it in the fridge while you move on. Cold crust = better set.

2. Prepare the Filling

In a large mixing bowl, beat the cream cheese until it’s smooth. Don’t rush this—lumps are the enemy. Scrape the bowl often.
Add the marshmallow fluff and vanilla extract. Beat again until it’s one happy, creamy mixture.
Now, fold in the whipped topping gently. Think “lift and turn” with your spatula. If you stir like you’re mixing cement, you’ll knock out all the air and lose that cloud-like texture.

3. Assemble the Cheesecake

Pour the filling over the chilled crust. Spread it out with an offset spatula, getting into the edges so no crust peeks through. Smooth the top like you’re icing a cake—this is your presentation layer.

4. Chill, Decorate & Serve

Cover with plastic wrap and refrigerate for at least 4 hours. Overnight is better—flavors mingle, texture sets.
Right before serving, top with your choice of berries, marshmallows, chocolate drizzle, or all three if you’re feeling bold.
Slice with a hot, dry knife for picture-perfect wedges. (Dip in hot water, wipe, slice, repeat.)

Tips & Variations for Marshmallow Whip Cheesecake

• Crust swap – Chocolate wafers or crushed Oreos for a richer base.
• Flavor twist – Add lemon zest for brightness or swirl in raspberry puree.
• Mini versions – Use muffin tins with liners for individual cheesecakes.

Perfect Pairings for Marshmallow Whip Cheesecake

• Iced coffee or cold brew
• Minty lemonade
• Light fruit salad for a refreshing balance

Related & More No-Bake Desserts

• No-bake banana dessert – Creamy banana layers with caramel goodness.
• Banana split no-bake cake – All the fun of a banana split in cake form.
• Dulce de leche cheesecake bars – Rich, sweet, and impossible to resist.
• Grandma’s pineapple dream dessert – A nostalgic tropical treat.
• Xango cheesecake chimichangas – Crispy, creamy, cinnamon-sugar perfection.
• Easy no-bake patriotic desserts – Festive sweets for any celebration.

Benefits of Marshmallow Whip Cheesecake

Marshmallow Whip Cheesecake FAQs

Final Thoughts on Marshmallow Whip Cheesecake

This Marshmallow Whip Cheesecake is foolproof. No baking drama, no cracked tops, no worrying about oven temps. Just a light, airy, nostalgic dessert you can pull off even if you’ve never made cheesecake before.

Make it once and it’ll be your go-to for picnics, holidays, or “just because.”

This is the cheesecake I want to eat—one forkful after another.

If you enjoyed this recipe, invite visit my page on Pinterest for more no-bake treats, clever kitchen tips, and dessert inspiration.

Marshmallow Whip Cheesecake: A No-Bake Dessert Worth Every Bite

Print Recipe

A light, airy, no-bake cheesecake made with cream cheese, marshmallow fluff, and whipped topping over a buttery graham cracker crust, perfect for summer gatherings.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup (1 stick) melted butter
• 16 oz cream cheese, softened
• 7 oz marshmallow fluff (1 jar)
• 1 tsp vanilla extract
• 8 oz whipped topping (like Cool Whip), thawed
• Optional: Fresh berries, mini marshmallows, chocolate shavings or drizzle, crushed graham crackers

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl until evenly coated. Press firmly into a 9-inch springform pan and refrigerate.
2. Beat cream cheese until smooth, scraping the bowl often.
3. Add marshmallow fluff and vanilla extract, beating until well combined.
4. Gently fold in whipped topping using a lift-and-turn motion to maintain airiness.
5. Spread filling evenly over the chilled crust and smooth the top.
6. Cover and refrigerate at least 4 hours or overnight.
7. Before serving, top with berries, marshmallows, chocolate, or graham crackers as desired.
8. Slice with a hot, dry knife for clean cuts.

Notes

For variation, swap the crust for Oreos or chocolate wafers, add lemon zest, or swirl in raspberry puree. Can also be made in muffin tins for mini cheesecakes.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 40mg

Keywords: marshmallow whip cheesecake, no-bake cheesecake, summer dessert, easy cheesecake recipe