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Creamy Marshmallow Whip Cheesecake Recipe Easy No-Bake Delight

creamy marshmallow whip cheesecake - featured image
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A silky, cloud-like no-bake cheesecake featuring marshmallow fluff folded into a creamy cream cheese filling, perfect for quick and easy desserts that delight both kids and adults.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 full sheets, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1 cup marshmallow fluff or marshmallow creme
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream, cold

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until all crumbs are evenly coated and look like wet sand. Press this mixture firmly into the bottom of your 9-inch springform pan or pie dish. Use the back of a spoon or a flat-bottomed glass to compact it evenly. Chill in the fridge for about 10 minutes.
  2. Whip the heavy cream: In a cold bowl, beat the heavy cream with an electric mixer until soft peaks form, about 3-4 minutes.
  3. Mix the cream cheese and sugar: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add vanilla extract and mix until combined.
  4. Fold in the marshmallow fluff: Gently fold the marshmallow fluff into the cream cheese mixture using a spatula, taking care not to deflate the mixture.
  5. Combine whipped cream and cream cheese mixture: Carefully fold the whipped cream into the cream cheese and marshmallow mixture until fully incorporated and uniform in color.
  6. Assemble and chill: Spoon the filling over the prepared crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Serve: Remove the sides of the springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Garnish with fresh berries, chocolate shavings, or a drizzle of caramel if desired.

Notes

Chill bowl and beaters before whipping cream for best volume. Fold marshmallow fluff and whipped cream gently to maintain airiness. Press crust firmly and evenly. If filling is too soft after chilling, add more powdered sugar or chill longer. Overnight chilling improves flavor and texture. Use gluten-free graham crackers for gluten-free version. Dairy-free substitutions include plant-based cream cheese and coconut cream.

Nutrition

Keywords: no-bake cheesecake, marshmallow whip, easy dessert, creamy cheesecake, quick dessert, crowd-pleaser, marshmallow fluff, graham cracker crust

Find it online: https://emacrave.com/creamy-marshmallow-whip-cheesecake-recipe-easy-no-bake-delight/