Introduction

This Marshmallow Whip Cheesecake is a light and fluffy dessert that combines creamy cheesecake with the sweet fluffiness of marshmallow creme. It’s perfect for a quick no-bake treat that’s sure to impress your guests.

A slice of pie with three layers sits on a white plate on a white marbled surface. The bottom layer is a crumbly golden brown crust. Above it, there is a creamy off-white filling, smooth and thick. The top layer is a fluffy white whipped cream, decorated with large soft peaks all over, creating a light and airy texture. The edges of the pie slice show off the clearly defined layers and textures. 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 in a large bowl until smooth and fluffy.
Step 2: Mix in the marshmallow creme and vanilla extract until well combined.
Step 3: Gently fold in the thawed whipped topping until the mixture is fully combined and smooth.
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 optional whipped cream or your favorite toppings.

Tips & Variations

For extra flavor, try adding a tablespoon of lemon juice or zest to the mixture for a subtle citrus twist.
Replace the graham cracker crust with a chocolate cookie crust for a richer base.
If you prefer a firmer texture, let the cheesecake chill overnight rather than just four hours.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. When ready to serve, let it sit at room temperature for about 10 minutes for easier slicing. Avoid freezing as it may affect the texture of the whipped topping.

How to Serve

A creamy white pie with two visible layers sits in an aluminum pie tray on a white marbled surface. The bottom layer is a crumbly, light brown crust that holds a thick, smooth, white filling forming the second layer. The top of the pie is decorated with swirls of white whipped cream piped evenly around the edge. One slice is missing, showing the clean cut through the crust and filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, homemade whipped cream can be used as a substitute, but it should be whipped to stiff peaks and folded in gently to maintain the light texture.

Is this cheesecake suitable for a gluten-free diet?

The graham cracker crust typically contains gluten, but you can use a gluten-free crust to make the recipe gluten-free.

Marshmallow Whip Cheesecake Recipe

Print Recipe

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4.7 from 353 reviews

This Marshmallow Whip Cheesecake is a light, fluffy, no-bake dessert featuring a creamy cheesecake filling blended with marshmallow creme and whipped topping, all set in a classic graham cracker crust. Perfect for an easy yet indulgent treat that requires minimal prep and chilling time.

Author: Marco
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

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 preferred topping

Instructions

Beat Cream Cheese: Beat the softened cream cheese in a mixing bowl until it becomes smooth and fluffy, ensuring there are no lumps.
Add Marshmallow Creme and Vanilla: Mix in the marshmallow creme and vanilla extract thoroughly until the mixture is well combined.
Fold in Whipped Topping: Gently fold in the thawed whipped topping to maintain a light and airy texture while fully incorporating all ingredients.
Fill Crust: Spread the creamy mixture evenly over the graham cracker crust, smoothing the top with a spatula.
Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 4 hours or overnight to allow it to set properly.
Garnish and Serve: Prior to serving, garnish the cheesecake with additional whipped cream or your favorite topping for extra decoration and flavor.

Notes

Ensure the cream cheese is softened to room temperature for easy mixing and a smooth texture.
Do not overmix when folding in whipped topping to keep the cheesecake light and fluffy.
The graham cracker crust can be store-bought or homemade according to preference.
This no-bake cheesecake should be kept refrigerated until serving to maintain its structure.
Optional toppings might include chocolate shavings, fresh berries, or a drizzle of caramel sauce for variety.

Keywords: Marshmallow Whip Cheesecake, No-Bake Cheesecake, Easy Cheesecake, Dessert, Graham Cracker Crust, Cream Cheese Dessert