Marshmallow Whip Cheesecake HEAVEN!!


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup melted butter

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup marshmallow fluff
  • 1 cup heavy whipping cream

For the Topping:

  • 1 cup mini marshmallows
  • 1/2 cup chocolate chips, melted (optional)


  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Make the Crust:
    • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan. Bake for 10 minutes, then let cool.
  3. Make the Cheesecake Filling:
    • In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and marshmallow fluff, and mix until well combined.
    • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  4. Assemble the Cheesecake:
    • Pour the cheesecake filling over the cooled crust and smooth the top. Refrigerate for at least 4 hours, or until set.
  5. Add the Topping:
    • Once the cheesecake is set, sprinkle mini marshmallows evenly over the top.
    • Drizzle with melted chocolate chips, if desired.
  6. Serve chilled and enjoy the heavenly taste!

Prep Time: 20 minutes | Cooking Time: 10 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes

Servings: 12 servings

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