If you’ve been craving something sweet, dreamy, and so easy it practically makes itself, this Marshmallow Whip Cheesecake is about to become your new dessert bestie. I mean it — this no-bake wonder tastes like a fluffy cloud that somehow learned how to be dessert. And if you’re anything like me (constantly juggling grocery bags, kids’ schedules, work life, and the occasional attempt to drink your coffee before it goes cold), a simple treat like this feels like a tiny miracle.
What makes this recipe so special? It uses everyday ingredients, comes together in minutes, and requires zero baking. Yep — not even a “just 10 minutes.” None. Nada. The fridge does all the work while you go back to living your fabulous, chaotic, beautiful life.
And because this recipe features plenty of marshmallow creme and whipped topping, your Marshmallow Whip Cheesecake turns out light, airy, and perfectly sweet — the type of dessert that makes you close your eyes after the first bite like you’re in a cozy commercial.
Let’s talk about why this no-bake dessert deserves a permanent spot in your fridge.
Table of Contents
Why You’ll Love This Marshmallow Whip Cheesecake
Think of this No-Bake Marshmallow Cheesecake as the dessert equivalent of slipping into your favorite fluffy socks — comforting, effortless, and impossible to resist.
Here’s why it wins every time:
- It’s no-bake. Your oven gets the night off. So do you.
- It’s unbelievably quick. Ten minutes of prep, max, before it chills.
- It’s budget-friendly. No fancy ingredients, no complicated steps.
- It works for every occasion. Birthdays, potlucks, holidays, weeknights when you “just need something sweet.” (We’ve all been there.)
- It tastes like a marshmallow cloud meets cheesecake heaven.
As someone who built SlowCookersRecipes.com around joy, simplicity, and letting appliances do the work for you, this recipe speaks directly to my soul. I love a treat that looks impressive but barely asks anything of us — this one delivers in every bite.
Ingredients You’ll Need
Here’s all you need to whip up this dreamy Marshmallow Whip Cheesecake — nothing complicated, no wild grocery store scavenger hunts:
- 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 berries for garnish
If you love desserts that require almost zero effort but still wow the crowd, you’re in the right kitchen.
How to Make Marshmallow Whip Cheesecake (Step-by-Step)
This recipe comes together faster than your kids can ask, “Is dessert ready yet?” Here’s how to build this cloud-like masterpiece:
1. Beat the Cream Cheese
Grab a mixing bowl and beat the softened cream cheese until smooth and fluffy. The smoother it is, the creamier your cheesecake will be — no lumps allowed!
2. Add the Marshmallow Creme and Vanilla
Mix in the marshmallow creme and vanilla extract. The mixture will become silky, sweet, and almost mousse-like. Try not to eat it straight off the spoon (although I fully support taste-testing).
3. Fold in the Whipped Topping
Gently fold in the thawed Cool Whip. Don’t stir aggressively — folding keeps the mixture light and airy, giving your Marshmallow Whip Cheesecake its signature cloud-like texture.
4. Fill the Crust
Spread the dreamy filling evenly into the graham cracker crust. A rubber spatula works great for smoothing the top.
5. Chill Time
Refrigerate for at least 4 hours, or overnight if you want the best sliceable texture. This is the hardest part… waiting.
6. Garnish & Serve
Before serving, add whipped cream, berries, chocolate drizzle, or anything your sweet tooth desires. You can go fancy or keep it simple — both work.
Tips for the Best No-Bake Marshmallow Cheesecake
Because you deserve dessert success every time:
- Soft cream cheese = smooth cheesecake. If it’s still firm, microwave it for 10–15 seconds.
- Want a slight tang? Add a tiny squeeze of lemon juice to the filling. It brightens the sweetness.
- Craving more crunch? Add crushed pretzels or toasted coconut on top. It’s like a party for your cheesecake.
- If the filling looks too thick: That’s not a problem — that’s extra comfort waiting to happen.
Real talk: this recipe once saved me on a week when everything felt like a race (and I was losing). I made it at 10 p.m., parked it in the fridge, and the next day it was the hero of my family dinner — and the quiet moment I needed. Sometimes dessert really does make things better.
Customizing Your Marshmallow Whip Cheesecake
This dessert is endlessly adaptable. Here are fun ways to switch it up:
- Chocolate Marshmallow Version: Add 2 tbsp cocoa powder before folding in the Cool Whip.
- Strawberry Fluff Cheesecake: Fold in chopped fresh strawberries or strawberry preserves.
- S’mores Style: Add mini marshmallows, chocolate chunks, and a little crushed graham on top.
- Peanut Butter Twist: Mix ¼ cup peanut butter into the cream cheese before adding the marshmallow creme.
Treat it like a blank canvas — delicious no matter what.
FAQs About Marshmallow Whip Cheesecake
Can I make this Marshmallow Whip Cheesecake ahead of time?
Absolutely! This dessert actually gets better as it chills. Make it up to 24 hours in advance.
Can I freeze it?
Yes! Freeze uncovered for 1 hour, then wrap tightly. It tastes like a cross between cheesecake and frozen mousse — perfect for summer.
Can I use homemade whipped cream instead of Cool Whip?
You can, but make sure it’s whipped to stiff peaks. The texture will be slightly softer but still delicious.
What other toppings go well with this cheesecake?
Fresh berries, shaved chocolate, caramel drizzle, or toasted nuts all pair perfectly with the marshmallow flavor.
Can I use a homemade graham cracker crust?
Definitely. Just mix crushed graham crackers with melted butter and chill it before adding the filling.
Let’s Wrap Up This Delicious Treat
If you’re searching for a dessert that feels like comfort, tastes like nostalgia, and requires almost zero effort, this Marshmallow Whip Cheesecake is your new go-to. It’s light, fluffy, and full of that sweet marshmallow charm — perfect for busy weeknights, last-minute gatherings, or any time the craving hits.
The next time you need a dessert that works as hard as you do (but doesn’t complain about it), come back to this recipe. Your future self — and everyone you share it with — will thank you.
Let this Marshmallow Whip Cheesecake be the cozy, creamy moment your week needs.
More Sweet Treats You’ll Love
If this Marshmallow Whip Cheesecake has you craving even more easy, crowd-pleasing desserts, here are a few delicious options from the blog — plus one extra treat worth checking out:
- Try another festive, no-bake style treat with these fluffy and fun Little Debbie Christmas Tree Cake Truffles — perfect for holidays or anytime your sweet tooth speaks up.
- If you love cozy flavors, these soft and sugary Peppermint Meltaways are melt-in-your-mouth perfection.
- Craving something fruity to balance the creamy cheesecake? These zesty, bright Cranberry Lemon Bars are a refreshing companion.
- For another light and creamy option that echoes the dreamy texture of today’s dessert, don’t miss this whipped-to-perfection Amish Peanut Butter Cream Pie.
- And if you’re in the mood for more no-bake bliss, this luscious No-Bake Marshmallow Cheesecake from An Affair From the Heart is a fantastic extra treat to explore.
Marshmallow Whip Cheesecake: Irresistibly Creamy, No-Bake Delight
- Total Time: 4 hours 10 minutes (prep + chill)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Marshmallow Whip Cheesecake is a light, fluffy, no-bake dessert made with marshmallow crème, cream cheese, and whipped topping inside a buttery graham cracker crust. Perfect for last-minute gatherings, weeknight treats, and holidays.
Ingredients
1 (9-inch) graham cracker crust
1 (8 oz) package cream cheese, softened
1 (7 oz) jar marshmallow crème
1 (8 oz) tub whipped topping (Cool Whip), thawed
1 tsp vanilla extract
Optional: whipped cream or berries for garnish
Instructions
Beat the softened cream cheese until smooth and fluffy.
Mix in the marshmallow crème and vanilla extract until fully combined.
Gently fold in the thawed whipped topping.
Spread the mixture evenly into the graham cracker crust.
Refrigerate for at least 4 hours or overnight for best texture.
Garnish with whipped cream or berries before serving.
Notes
For extra brightness, add a small squeeze of lemon juice to the filling.
Top with berries, chocolate sauce, or crushed graham crackers for added texture.
Chill overnight for clean, firm slices.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 389
- Sugar: 33 g
- Sodium: 265 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 41 mg