This marshmallow whip cheesecake is a delightful treat that brings smiles to faces young and old. It’s creamy, sweet, and topped with fluffy goodness. Perfect for celebrations or just a cozy family night, this dessert is sure to impress without being too complicated to make. Let’s dive into why this creamy slice of heaven should be on your table!

Why You Will Love This Marshmallow Whip Cheesecake

This cheesecake is a crowd-pleaser for good reason. It’s incredibly easy to prepare, making it perfect for busy weeknights or special occasions. The flavors are light and airy, with hints of sweetness from the marshmallow fluff. Plus, it uses simple ingredients you likely already have at home. You’ll have a rich and creamy dessert ready in no time!

How to Make Marshmallow Whip Cheesecake

Making this cheesecake is straightforward and beginner-friendly. You’ll start by preparing a delightful graham cracker crust, then whip together the creamy filling. Finally, the best part—topping it with a light and fluffy whipped cream. Just follow the steps, and you’ll be enjoying a slice in no time!

What You Need

Ingredients for Marshmallow Whip Cheesecake

1 ½ cups (126 g) graham cracker crumbs, about 10–12 crushed graham cracker sheets
½ cup (1 stick / 113 g) unsalted butter, melted
2 tablespoons granulated sugar
2 packages (8 ounces each) cream cheese, softened
1 cup (125 g) confectioners’ sugar
1 ½ cups (144 g) marshmallow fluff
1 teaspoon vanilla extract
1 cup (238 g) heavy whipping cream
1 recipe marshmallow whipped cream
Mini marshmallows, for garnish
Crushed graham crackers, for garnish

Step-by-Step

Directions

Make the Crust: In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar. Press this mix into the bottom of a springform pan. Bake at 350°F (175°C) for about 10 minutes and let it cool.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and confectioners’ sugar until creamy. Add the marshmallow fluff and vanilla extract, mixing until completely smooth.
Add Whipped Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cheesecake mixture until combined.
Assemble: Pour the filling onto the crust and spread it evenly. Chill in the refrigerator for at least 4 hours or until set.
Add Toppings: Once set, top with marshmallow whipped cream, mini marshmallows, and crushed graham crackers for a fun decoration.

How to Serve Marshmallow Whip Cheesecake

This cheesecake is best enjoyed chilled. It’s perfect for birthday parties, family gatherings, or a sweet end to a weeknight dinner. Pair it with fresh berries or a drizzle of chocolate syrup for an extra special touch!

How to Store Marshmallow Whip Cheesecake

Keep your cheesecake fresh by covering it with plastic wrap or keeping it in an airtight container in the fridge. It will stay good for about 3–4 days. For longer storage, you can slice and freeze it for up to a month. Just make sure to thaw it in the fridge before serving.

Recipe Tips

Use room temperature cream cheese for a smoother texture.
Don’t overmix once you add the whipped cream; fold gently for lightness.
Let the cake set for at least 4 hours or overnight for best results.
Try different flavored whipped creams for a unique twist.
Keep mini marshmallows to garnish only right before serving to prevent them from getting soggy.

Variations & Swaps

Chocolate Version: Replace some of the marshmallow fluff with chocolate fudge for a chocolatey treat.
Fruit Swirl: Add pureed strawberries or raspberries into the filling for a fruity flavor.
Gluten-Free Option: Use gluten-free graham crackers for the crust.

FAQs

Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for make-ahead. You can prepare it a day in advance and let it chill in the fridge overnight. This allows the flavors to meld beautifully.

Can I freeze the cheesecake?
Absolutely! You can freeze the cheesecake. Just cover it well with plastic wrap and foil. It can last up to one month in the freezer. Thaw it in the refrigerator before serving.

How do I reheat leftover cheesecake?
There’s no need to reheat the cheesecake. It’s best served cold. Just let it sit out for about 10-15 minutes to soften slightly before enjoying.

What can I substitute for cream cheese?
You can use mascarpone cheese or a dairy-free cream cheese alternative if you’re looking for a different option.

What’s the best way to prevent cracks in the cheesecake?
To prevent cracks, avoid overbeating the mixture. Also, make sure to bake it in a water bath if desired, and don’t open the oven door while it’s cooking.