Fluffy Marshmallow Whip Cheesecake Heaven Recipe

Creamy dreams dance on your plate with this decadent marshmallow whip cheesecake that promises pure bliss.

Soft, cloud-like marshmallow whips through a velvety cheesecake base, creating a dessert that melts effortlessly.

Rich cream cheese provides a luxurious foundation for the pillowy marshmallow layers.

Each delicate spoonful carries a symphony of sweet, tangy, and airy notes that tantalize the taste buds.

The texture glides across your palate with an irresistible smoothness that defies ordinary desserts.

Delicate yet indulgent, this recipe transforms simple ingredients into a heavenly masterpiece.

Prepare to be swept away by a dessert that turns ordinary moments into extraordinary memories.

Why You’ll Love Marshmallow Whip Cheesecake

• Craft a Crowd-Pleasing Treat: Perfect for holiday gatherings, this creamy hot chocolate delights everyone from kids to grandparents with its rich, smooth texture and irresistible chocolate flavor.
• Simplify Holiday Hosting: Using a crockpot means minimal preparation and hands-off cooking, allowing you to focus on enjoying time with loved ones while the drink slowly warms to perfection.
• Customize with Festive Toppings: Create a fun hot chocolate bar with marshmallows, whipped cream, and cocoa powder, letting guests personalize their mugs and add extra holiday cheer.
• Stress-Free Holiday Beverage: Minimal ingredients and simple preparation make this recipe a go-to solution for busy hosts wanting to serve a delicious, comforting drink without complicated steps.

What’s Needed for Marshmallow Whip Cheesecake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Sugar: Adds a touch of sweetness to the crust mixture.
• Melted Butter: Helps bind the crust ingredients together and creates a rich, compact base.

• Cream Cheese: The primary ingredient that gives the cheesecake its creamy and tangy flavor.
• Powdered Sugar: Provides sweetness and helps create a smooth, silky texture.
• Vanilla Extract: Adds a warm, classic flavor that complements the creamy cheesecake.
• Marshmallow Fluff: Introduces a light, sweet marshmallow flavor and helps create a fluffy texture.
• Heavy Cream: Whipped to provide a light and airy consistency to the filling.

• Marshmallow Fluff, Heavy Cream: Combine to create a soft, pillowy topping that adds extra sweetness and lightness.
• Mini Marshmallows, Crushed Graham Crackers: Optional garnishes that provide additional texture and visual appeal.

Steps to Make Marshmallow Whip Cheesecake

Step 1: Craft the Crumbly Base

Mix graham cracker crumbs with sugar in a medium bowl. Drizzle melted butter over the mixture and blend until it looks like damp sand.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Pop the pan in the refrigerator while you prepare the filling.

Step 2: Whip up the Creamy Filling

Grab a large mixing bowl and beat cream cheese with powdered sugar until silky smooth. Pour in vanilla extract and marshmallow fluff, blending until completely combined.

Tenderly fold in whipped heavy cream, keeping the mixture light as a cloud.

Step 3: Pour and Chill the Filling

Transfer the dreamy filling over the chilled crust, smoothing the top with a spatula.

Slide the pan into the refrigerator and let it set for at least 4 hours.

Step 4: Create the Marshmallow Cloud Topping

• Marshmallow fluff
• Whipped heavy cream

Fold the ingredients together until they become fluffy and perfectly blended.

Step 5: Finish and Decorate

Spread the marshmallow topping evenly over the set cheesecake. For extra pizzazz, sprinkle mini marshmallows or crushed graham crackers on top.

Return the cheesecake to the refrigerator and chill for another 1-2 hours before serving.

Tips Before Making Marshmallow Whip Cheesecake

• Refrigerate the cheesecake for at least 4 hours to ensure a firm, sliceable consistency that holds its shape beautifully.
• Use a light folding technique when incorporating whipped cream to maintain the delicate, fluffy texture of the cheesecake filling.
• Soften cream cheese at room temperature for 30-45 minutes before mixing to achieve a smoother, lump-free filling.
• Press the graham cracker crust firmly and evenly, chilling it before adding the filling helps maintain a crisp, stable base.

Fun Changes for Cheesecake Heaven Fans

• Gluten-Free Graham Cracker Alternative: Replace standard graham crackers with gluten-free graham-style crackers or almond flour cookies for a celiac-friendly crust option.
• Vegan Marshmallow Cheesecake: Substitute cream cheese with cashew-based cream cheese, use coconut whipped cream, and select vegan marshmallow fluff to create a plant-based version.
• No-Bake Chocolate Lover's Version: Add melted dark chocolate to the cheesecake filling and replace graham cracker crust with chocolate cookie crumbs for an intense chocolate experience.
• Low-Sugar Wellness Adaptation: Use monk fruit sweetener instead of powdered sugar, incorporate Greek yogurt with cream cheese, and select sugar-free marshmallow fluff for a reduced-calorie dessert.

Sips and Sweets With Marshmallow Whip Cheesecake

• Pair Sweet Marshmallow Delight with Crisp Beverages: Chilled milk or light-bodied white wine cuts through the rich, creamy cheesecake and balances its sweetness perfectly.
• Match Dessert with Complementary Flavors: Dark roast coffee brings out the vanilla notes and provides a robust contrast to the marshmallow's soft texture.
• Enhance Dessert Experience with Fruit Accompaniments: Fresh strawberries or raspberry coulis add a tangy brightness that elevates the cheesecake's smooth, sweet profile.
• Create Textural Contrast with Crunch: Toasted almond slivers or caramelized pecans introduce a delightful crispy element alongside the creamy dessert.

How to Store Marshmallow Whip Cheesecake Heaven

• Store the cheesecake in an airtight container with a tight-fitting lid for up to 5 days. Cover the top with plastic wrap to prevent moisture from affecting the texture.
• Wrap the entire cheesecake or individual slices tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut cheesecake into slices and store in separate sealed containers for easy grab-and-go treats. Keep refrigerated and consume within 3-4 days.
• Let chilled cheesecake sit at room temperature for 15-20 minutes before serving to soften slightly. Avoid microwaving, as it can make the texture soggy and compromise the creamy consistency.

FAQs

• Can I use regular marshmallows instead of marshmallow fluff?

No, marshmallow fluff provides a smoother texture and easier mixing. Regular marshmallows won’t blend as seamlessly into the cheesecake filling.

• Is a springform pan absolutely necessary?

Yes, a springform pan makes removing the cheesecake much easier without damaging its delicate structure. If you don’t have one, use a deep cake pan with removable bottom.

• How do I prevent my cheesecake from cracking?

Always use room temperature cream cheese, mix ingredients gently, and avoid overmixing. Baking isn’t required for this no-bake cheesecake, which reduces cracking risks.

Marshmallow Whip Cheesecake Heaven Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

• Total Time: 30 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Sweet dreams merge with creamy marshmallow whip cheesecake heaven in this irresistible dessert that whispers pure indulgence. Silky layers of cloud-like marshmallow and rich cheesecake promise you a blissful escape from ordinary culinary experiences.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 24 ounces (680 grams) cream cheese
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Crust Ingredients:

• 1.5 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Topping Ingredients:

• 2 cups marshmallow fluff
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a textural foundation by blending graham cracker crumbs with sugar, then thoroughly incorporate melted butter until the mixture mimics damp sand-like consistency.
2. Transfer the crumbly base into a 9-inch springform pan, pressing firmly to create an uniform bottom layer, then chill in refrigerator while preparing subsequent components.
3. Using an electric mixer, whip cream cheese and powdered sugar until achieving a silky, velvety texture without lumps.
4. Infuse the mixture with vanilla extract and marshmallow fluff, blending until completely harmonized.
5. Delicately integrate whipped heavy cream, maintaining an airy and voluminous consistency through gentle folding techniques.
6. Elegantly pour the luminous filling over the chilled crust, smoothing the surface with a spatula for a pristine finish.
7. Refrigerate approximately 4 hours or until the cheesecake sets completely and achieves a firm structure.
8. Prepare a cloud-like topping by merging marshmallow fluff and whipped heavy cream, folding gently to preserve maximum airiness.
9. Lavishly spread the marshmallow cream across the set cheesecake, creating an even, glossy layer.
10. Embellish with scattered mini marshmallows or crushed graham cracker fragments for enhanced visual appeal and textural contrast.
11. Return to refrigerator for an additional 1-2 hours to ensure optimal serving temperature and consistency.

Notes

• Use room temperature cream cheese to prevent lumps and ensure a silky smooth filling.
• Carefully fold whipped cream to maintain the airy texture and prevent deflating the mixture.
• Freeze the crust for 15 minutes before adding filling to create a firmer base that prevents sogginess.
• Swap graham crackers with gluten-free alternatives for a celiac-friendly version of the dessert.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: Refrigerating
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 116
• Sugar: 2 g
• Sodium: 34 mg
• Fat: 6 g
• Saturated Fat: 3.7 g
• Unsaturated Fat: 2.3 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 0.5 g
• Protein: 1.1 g
• Cholesterol: 19 mg