Welcome to a dessert lover’s dream—Marshmallow Whip Cheesecake HEAVEN!! This indulgent cheesecake is as fluffy as a cloud and as sweet as a day at the fair. If you’re looking for a dessert that’s easy to make, requires no baking (apart from a brief crust bake), and tastes absolutely divine, you’re in the right place. This cheesecake is perfect for special occasions, weekend treats, or whenever you’re in the mood for something heavenly.
Who Is This Recipe For?
This recipe is perfect for anyone who loves the rich, creamy texture of cheesecake but wants a twist with the addition of marshmallow fluff. It’s an excellent choice for those who prefer no-bake desserts, making it especially great for beginners or anyone who wants a stress-free, crowd-pleasing sweet. Whether you’re hosting a party, celebrating a birthday, or simply treating yourself, this Marshmallow Whip Cheesecake will quickly become your go-to dessert.
Kitchen Equipment Needed
- 9-inch springform pan
- Medium mixing bowl
- Large mixing bowl
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
The Star Ingredients
Graham Cracker Crust
The base of this cheesecake is a classic graham cracker crust, made with buttery, sweet crumbs that provide a perfect contrast to the creamy filling.
Cream Cheese
The foundation of any great cheesecake, cream cheese brings that signature tangy richness that balances the sweetness of the other ingredients.
Marshmallow Fluff
The star of the show, marshmallow fluff, adds a light, airy sweetness to the cheesecake filling, making it extra fluffy and irresistible.
Heavy Whipping Cream
Whipping the heavy cream to stiff peaks and folding it into the filling adds an incredible lightness and creaminess to the cheesecake.
Mini Marshmallows and Melted Chocolate Chips
These toppings take the cheesecake to the next level. The mini marshmallows add a fun texture, while the optional drizzle of melted chocolate chips adds a rich, decadent touch.
Recipe Directions
Step 1: Make the Crust
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter. Mix until the crumbs are evenly coated with the butter. Press the mixture firmly into the bottom of the springform pan to create an even layer. Bake for 10 minutes, then set aside to cool completely.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat 16 oz of softened cream cheese with 1/2 cup of sugar until the mixture is smooth and creamy. Add 1 teaspoon of vanilla extract and 1 cup of marshmallow fluff, mixing until well combined.
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. This step is crucial for achieving the light, airy texture of the cheesecake.
Step 3: Assemble the Cheesecake
Once the crust has cooled, pour the cheesecake filling over it, spreading it out evenly with a spatula. Smooth the top and then refrigerate the cheesecake for at least 4 hours, or until it’s fully set. This chilling time allows the flavors to meld together and the cheesecake to firm up.
Step 4: Add the Topping
After the cheesecake is set, it’s time to add the finishing touches. Sprinkle 1 cup of mini marshmallows evenly over the top of the cheesecake. If you’re feeling extra indulgent, drizzle 1/2 cup of melted chocolate chips over the marshmallows for an added layer of sweetness. This step is optional, but it adds a wonderful richness and visual appeal.
Step 5: Serve and Enjoy
Once your cheesecake is fully chilled and topped, it’s ready to serve. Carefully remove the springform pan’s sides, slice into generous pieces, and enjoy the heavenly taste of this marshmallow whip cheesecake!
Could you just use whipped cream instead of whipping the heavy cream? Could that work?
Hello, I would like to make this but don’t have a springform pan….any suggestions please.