Name: Marshmallow Whip Cheesecake Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 (9-inch) graham cracker crust; 1 (8 oz) package cream cheese, softened; 1 (7 oz) jar marshmallow creme; 1 (8 oz) tub whipped topping (Cool Whip), thawed; 1 tsp vanilla extract; Whipped cream or other desired topping

Introduction

This Marshmallow Whip Cheesecake is a light and fluffy dessert that’s perfect for any occasion. Combining creamy cheesecake with sweet marshmallow creme, it offers a delightful texture and sweetness without baking.

The image shows a creamy white pie with two clear layers: the bottom layer is a golden brown crumbly crust, and the thick top layer is smooth, pale white filling with soft, wavy swirls on top. Around the edge, there are large dollops of white whipped cream, neatly spaced and slightly ruffled. The pie is in a silver foil pie pan placed on a white marbled surface, with some crumbs scattered inside the pan where a slice is missing. The scene is in soft natural light, highlighting the textures and layers of the pie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (9-inch) graham cracker crust
1 (8 oz) package cream cheese, softened
1 (7 oz) jar marshmallow creme
1 (8 oz) tub whipped topping (Cool Whip), thawed
1 tsp vanilla extract
Optional whipped cream or topping for garnish

Instructions

Step 1: Beat the softened cream cheese until smooth and fluffy using a mixer or hand whisk.
Step 2: Add the marshmallow creme and vanilla extract to the cream cheese and mix until well combined.
Step 3: Gently fold in the thawed whipped topping until the mixture is fully blended and light.
Step 4: Spread the creamy mixture evenly into the graham cracker crust.
Step 5: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set.
Step 6: Before serving, garnish with additional whipped cream or your favorite topping if desired.

Tips & Variations

For a fruit twist, fold in chopped strawberries or raspberries before chilling.
Use a chocolate cookie crust instead of graham cracker for a richer base.
Ensure the cream cheese is fully softened to avoid lumps in the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. Leftovers can be reheated slightly by leaving at room temperature for 10-15 minutes, but it’s best enjoyed cold.

How to Serve

A slice of cream pie sits on a white plate, showing three layers clearly visible from the side. The bottom layer is a crumbly, golden-brown crust that looks crunchy. Above the crust is a thick, smooth layer of pale cream filling. The top layer is fluffy white whipped cream, shaped into soft peaks with a light, airy texture. The background is a white marbled texture, and the photo captures the pie close up, focusing on the creamy and soft details. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, homemade whipped cream can be used as a substitute but be sure it is well chilled and softly whipped to maintain the light texture.

Do I need to bake this cheesecake?

No baking is required. This recipe is a no-bake cheesecake that sets in the refrigerator.

Marshmallow Whip Cheesecake Recipe

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★★★★★

4.9 from 107 reviews

This Marshmallow Whip Cheesecake is a light and fluffy no-bake dessert featuring a creamy mixture of whipped cream cheese, marshmallow creme, and whipped topping set in a classic graham cracker crust. Perfectly sweet, smooth, and simple to make, it’s an ideal treat to prepare ahead for any occasion.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

1 (9-inch) graham cracker crust

Filling

1 (8 oz) package cream cheese, softened
1 (7 oz) jar marshmallow creme
1 (8 oz) tub whipped topping (Cool Whip), thawed
1 tsp vanilla extract

Garnish (Optional)

Whipped cream or other desired topping

Instructions

Prepare the cream cheese: Beat the softened cream cheese in a mixing bowl until it becomes smooth and fluffy, ensuring there are no lumps for a creamy texture.
Add marshmallow creme and vanilla: Mix in the marshmallow creme and vanilla extract thoroughly until fully blended with the cream cheese.
Fold in whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture until the filling is fully combined and light.
Assemble the cheesecake: Spread the prepared filling mixture evenly into the 9-inch graham cracker crust, smoothing the top with a spatula.
Chill the dessert: Place the assembled cheesecake in the refrigerator and chill for at least 4 hours or preferably overnight to allow it to set properly.
Garnish and serve: Before serving, garnish the cheesecake with whipped cream or a topping of your choice for added presentation and flavor.

Notes

This cheesecake is a no-bake recipe, making it quick and easy to prepare.
Ensure the cream cheese is softened to room temperature for easy mixing and a creamy texture.
Chilling time is essential for the cheesecake to firm up properly—a minimum of 4 hours is recommended.
Use thawed whipped topping for best consistency when folding into the filling.
Optional garnishes can include fresh fruit, chocolate shavings, or crushed nuts for added flavor and texture.

Keywords: marshmallow cheesecake, no-bake cheesecake, graham cracker crust, marshmallow creme dessert, whipped cream cheese dessert