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No-bake marshmallow whip cheesecake topped with golden mini marshmallows, whipped cream swirls, and a buttery graham cracker crust.

Marshmallow Whip Cheesecake – No‑Bake Dream Dessert

This no‑bake Marshmallow Whip Cheesecake combines a buttery graham cracker crust with a fluffy, marshmallow‑infused cheesecake filling and a cloud‑like topping—perfect for hot days and easy entertaining.
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
Filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar or confectioners’ sugar
  • 1 ½ cups marshmallow fluff
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, whipped to stiff peaks
Topping (optional)
  • additional marshmallow fluff + whipped cream for marshmallow whipped topping
  • mini marshmallows for garnish
  • crushed graham crackers for garnish

Equipment

  • 9‑inch pie pan or springform pan
  • Mixing bowls
  • Hand mixer or stand mixer

Method
 

  1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom (and slightly up sides) of a 9‑inch pan. Chill while preparing filling.
  2. In a large bowl, beat softened cream cheese and powdered sugar until smooth.
  3. Add marshmallow fluff and vanilla extract; mix until well combined.
  4. In a separate bowl, whip heavy cream to stiff peaks; gently fold into cream cheese mixture until light and airy.
  5. Spread filling over chilled crust. Cover and refrigerate for at least 4 hours or overnight to set.
  6. For topping: blend additional marshmallow fluff with whipped cream to create a marshmallow whipped topping. Spread over set cheesecake and garnish with mini marshmallows and crushed graham crackers.
  7. Chill an additional 1‑2 hours, slice, and serve chilled.

Notes

This no‑bake cheesecake is light, fluffy, and perfect for warm‑weather gatherings. You can swap crust ingredients (e.g. pretzels for a sweet‑and‑salty twist) or use Cool Whip as a substitute for whipped cream. Variations and storage tips: make ahead, freeze without topping, etc.