Marshmallow Whip Cheesecake No-Bake Dream Dessert Recipe

This Marshmallow Whip Cheesecake is the kind of dreamy, cloud-like dessert that makes you close your eyes on the first bite. No oven required, no complicated steps — just a silky, marshmallow-infused cheesecake filling piled high on a buttery graham cracker crust. Trust me, you’re going to love how fluffy, sweet, and irresistibly creamy this one turns out. It’s a no-bake beauty that’s perfect for birthdays, holidays, or when you just need something extra special (without breaking a sweat).

Why You’ll Love This Recipe

• No-Bake Magic: Forget the oven! This dessert sets beautifully in the fridge.
• Light & Fluffy: Marshmallow fluff and whipped cream make it airy yet indulgent.
• Crowd-Pleaser: Sweet, creamy, and just the right amount of richness.
• Easy Elegance: Looks fancy but is secretly simple — your new go-to make-ahead treat.

Ingredients

Here’s what you’ll need to whip up this dreamy cheesecake:

• Graham Cracker Crumbs: Forms that buttery, crunchy base.
• Unsalted Butter: Helps bind the crust and adds rich flavor.
• Cream Cheese: The creamy foundation of the filling.
• Vanilla Extract: Brings warm, aromatic sweetness.
• Powdered Sugar: Adds sweetness while keeping the texture smooth.
• Marshmallow Fluff: The star — makes the filling light, fluffy, and unique.
• Heavy Whipping Cream: Whipped to soft peaks for airy volume.
• Optional Garnish: Fresh berries or cocoa powder to dress it up.

👉 Note: Full ingredient list with measurements is in the recipe card below.

How to Make the Marshmallow Whip Cheesecake

Step 1: Build the Crust

Mix graham cracker crumbs with melted butter until the texture resembles wet sand. Press firmly into a springform pan to create the base, then chill.

Step 2: Make the Creamy Filling

Beat cream cheese and vanilla until silky smooth. Add powdered sugar gradually, then blend in marshmallow fluff until everything is light and dreamy.

Step 3: Whip It Up

Whip heavy cream in a separate bowl until stiff peaks form. Gently fold into the cream cheese mixture to keep it airy and fluffy.

Step 4: Assemble & Chill

Spread the filling evenly over the crust. Refrigerate for at least 4 hours (overnight if you can wait!) until the cheesecake is set.

Step 5: Garnish & Serve

Before serving, release from the pan and finish with fresh berries or a sprinkle of cocoa powder. Slice, serve, and swoon.

Pro Tips for Making the Recipe

• Chill the Bowl: For perfect whipped cream, use a cold bowl and whisk.
• Don’t Rush the Chill: Overnight chilling gives the best texture.
• Smooth Finish: Run a hot knife around the cheesecake before releasing from the pan for clean edges.
• Switch the Base: Try chocolate cookies or digestive biscuits for a fun twist.

How to Serve

• Classic Style: With a handful of fresh berries on top.
• Extra Indulgent: Drizzle with chocolate or caramel sauce.
• Mini Versions: Serve in cups or jars for party-perfect portions.

Make Ahead and Storage

Storing Leftovers

Keep in an airtight container in the fridge for up to 4 days.

Freezing

Freeze slices individually (wrapped tightly) for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

No reheating needed — this beauty is best served chilled!

FAQs

1. Can I make this cheesecake without marshmallow fluff?
Yes, but it won’t have the same light, fluffy texture. You can swap in extra whipped cream, though the flavor will be slightly different.

2. Can I use a store-bought crust?
Absolutely! A premade graham cracker crust saves even more time.

3. How do I prevent the filling from being too soft?
Make sure to whip the cream until stiff peaks form and chill the cheesecake long enough (overnight is best).

4. Can I add flavors to the filling?
Definitely! A splash of lemon juice, melted chocolate, or almond extract can give this cheesecake a fun twist.