Why You’ll Love This Recipe

• No-Bake Wonder: No need for an oven; this dessert comes together with simple mixing and chilling.
• Quick and Easy: Straightforward steps make it perfect for novice bakers and pros alike.
• Delightful Texture: Creamy, fluffy, and with a bit of crunch from the graham cracker crust.
• Customizable: Garnish with your favorite toppings to make it your own.
• Make-Ahead Friendly: Prepare it a day in advance for stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• graham cracker crumbs
• granulated sugar
• unsalted butter, melted

For the Cheesecake Filling:

• cream cheese, softened
• powdered sugar
• vanilla extract
• marshmallow fluff
• heavy cream, whipped

For the Topping:

• marshmallow fluff
• heavy cream, whipped

Optional Garnish:

• mini marshmallows
• crushed graham crackers

Directions

1. Prepare the Crust
   • Combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
   • Press the mixture firmly into a 9-inch springform pan or pie dish.
   • Chill in the refrigerator while preparing the filling.
2. Make the Cheesecake Filling
   • Beat the softened cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract.
   • Fold in marshmallow fluff until evenly combined.
   • Whip heavy cream to stiff peaks and gently fold it into the mixture.
   • Spread evenly over the prepared crust.
3. Prepare the Topping
   • Whip heavy cream to stiff peaks and gently fold it into the marshmallow fluff.
   • Spread this topping evenly over the cheesecake filling.
4. Chill and Garnish
   • Refrigerate for at least 4 hours, or overnight, to fully set.
   • Before serving, garnish with mini marshmallows or crushed graham crackers.

Servings and Timing

• Servings: 8–10 slices
• Prep Time: 20 minutes
• Chilling Time: 4 hours (or overnight)
• Total Time: ~4 hours 20 minutes

Variations

• Chocolate Lovers: Add a layer of melted chocolate between the crust and cheesecake filling.
• Fruity Twist: Fold fresh strawberries or raspberries into the filling or layer them on top.
• Gluten-Free: Use gluten-free graham crackers for the crust.
• Nutty Flavor: Add crushed nuts to the crust or sprinkle them on top as a garnish.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use store-bought whipped cream instead of making my own?

Yes, but freshly whipped cream gives a better texture and taste.

2. What can I substitute for marshmallow fluff?

Use melted marshmallows as a substitute. Cool them slightly before folding into the mixture.

3. Can I make this dessert ahead of time?

Absolutely! It’s best when chilled overnight, making it perfect for prepping ahead.

4. How can I prevent the crust from crumbling when slicing?

Press the crust firmly into the pan and ensure it chills properly before adding the filling.

5. Can I add fruit toppings?

Yes, fresh fruits like berries or sliced mango make a great addition.

6. What’s the best way to cut clean slices?

Dip a sharp knife in warm water and wipe it clean between cuts.

7. Can I use a different pan size?

Yes, adjust the crust and filling quantities for larger or smaller pans.

8. What if I don’t have a springform pan?

A deep pie dish or a square baking dish works as well.

9. Can I make it dairy-free?

Use dairy-free cream cheese and whipped topping alternatives.

10. How long can I leave this out at room temperature?

No more than 1–2 hours to prevent the filling from softening too much.

Conclusion

Marshmallow Whip Cheesecake Heaven is a show-stopping dessert that’s as easy to make as it is delicious. Its combination of creamy cheesecake, fluffy marshmallow topping, and buttery crust will leave everyone asking for seconds. Whether for a party or a quiet evening treat, this no-bake dessert is sure to become a favorite in your recipe collection!