From the moment I discovered this Marshmallow Whip Cheesecake, I knew it would become one of my all-time favorite desserts. The first time I made it, I was mesmerized by how effortlessly fluffy the marshmallow layer became, perfectly complementing the creamy cheesecake base. Every bite felt like a cloud of sweetness, light yet indulgent, that could instantly brighten any occasion. What I love most about this recipe is that it doesn’t require baking, which means I can enjoy a decadent dessert without spending hours in the kitchen.
You will love this recipe because it combines the creamy richness of cheesecake with the playful sweetness of marshmallow whip. Its texture is both airy and smooth, creating a delightful contrast with the buttery, crumbly crust. Whether served for a family gathering, a birthday celebration, or a casual weekend treat, this cheesecake impresses with its elegance and charm.
The versatility of this Marshmallow Whip Cheesecake is remarkable. You can easily customize it with fresh berries, chocolate drizzle, or a tangy fruit compote to match your taste or the season. It works perfectly as a standalone dessert or as part of a dessert table filled with variety. You can also prepare it in individual cups for a fun presentation or a traditional round cake for a classic touch.
This recipe is affordable, using common pantry ingredients while still feeling luxurious. You don’t need any fancy tools or rare items, making it accessible for any home baker. The combination of cream cheese, marshmallows, butter, and sugar transforms simple ingredients into a dreamy dessert that tastes far more sophisticated than its cost suggests.
Ingredients for Marshmallow Whip Cheesecake:
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200 g graham crackers or digestive biscuits, crushed
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100 g unsalted butter, melted
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400 g cream cheese, softened
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150 g powdered sugar
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250 ml heavy cream
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200 g marshmallows
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1 tsp vanilla extract
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Optional toppings: fresh berries, chocolate shavings, or fruit compote
With these simple ingredients, you’re ready to create a show-stopping dessert that will delight both family and friends, all without turning on the oven.
How to Prepare This Recipe
Creating this Marshmallow Whip Cheesecake is easier than it looks, and the results are incredibly rewarding. With a few simple steps, you can transform everyday ingredients into a dessert that looks elegant and tastes luxurious. The recipe is designed to be quick and easy, ensuring that even busy bakers can enjoy a homemade treat without stress.
Step-by-Step Instructions for Preparation
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Prepare the crust
First, combine the crushed graham crackers with the melted butter in a large bowl. Mix thoroughly until all crumbs are coated with butter and hold together when pressed. Then, press the mixture evenly into the bottom of a 9-inch springform pan. Make sure the crust is compact and smooth, as this will provide a stable base for the cheesecake. Place the pan in the refrigerator to chill while preparing the filling. -
Make the cream cheese base
In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Ensure there are no lumps, and the mixture has a silky texture. Add the vanilla extract and mix briefly to incorporate. -
Whip the cream
In a separate bowl, whip the heavy cream until it forms soft peaks. This process introduces air into the mixture, giving the cheesecake its light, fluffy texture. Gently fold the whipped cream into the cream cheese mixture using a spatula. Make sure to fold slowly and evenly, maintaining the airy consistency. -
Prepare the marshmallow layer
In a small saucepan, melt the marshmallows over low heat, stirring constantly to prevent burning. Once fully melted, allow them to cool slightly, then fold the marshmallow mixture into the cream cheese and whipped cream base. This step creates the signature fluffy, cloud-like texture of the cheesecake. -
Assemble the cheesecake
Pour the combined filling over the chilled crust, spreading it evenly with a spatula. Smooth the top carefully and ensure the edges are neat. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully set. Overnight chilling is ideal for the best texture and flavor. -
Add optional toppings
Just before serving, decorate your cheesecake with fresh berries, chocolate shavings, or a fruit compote. These toppings add a pop of color and an extra layer of flavor, making the dessert even more inviting.
Quick and Easy Tips
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You can make this cheesecake in under 30 minutes of active preparation time.
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Use pre-crushed biscuits to save time without affecting taste.
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The dessert is highly customizable—swap the toppings or drizzle caramel sauce for a different twist.
Popular With Many People
This cheesecake is loved by both children and adults alike. Its sweet, airy marshmallow layer paired with the creamy cheesecake base appeals to all palates. Because it is no-bake, it’s also perfect for summer gatherings or any occasion when you want a hassle-free yet stunning dessert.
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Marshmallow Whip Cheesecake : No-Bake Dream Dessert
This Marshmallow Whip Cheesecake is a no-bake dessert that combines creamy cheesecake with a light, fluffy marshmallow layer. It’s easy to prepare, visually stunning, and perfect for any occasion.
- Total Time: 0 hours
- Yield: 8 1x
Ingredients
- 200 g graham crackers or digestive biscuits, crushed
- 100 g unsalted butter, melted
- 400 g cream cheese, softened
- 150 g powdered sugar
- 250 ml heavy cream
- 200 g marshmallows
- 1 tsp vanilla extract
- Optional toppings: fresh berries, chocolate shavings, or fruit compote
Instructions
- Crust Preparation – Combine crushed graham crackers with melted butter in a bowl. Mix until all crumbs are coated.
- Press Crust – Firmly press the mixture into the bottom of a 9-inch springform pan. Smooth the top and refrigerate while preparing the filling.
- Cream Cheese Base – Beat softened cream cheese with powdered sugar until smooth.
- Add Flavor – Mix in vanilla extract briefly.
- Whip Cream – In a separate bowl, whip heavy cream until soft peaks form.
- Combine Mixtures – Gently fold whipped cream into the cream cheese mixture, keeping the mixture airy.
- Melt Marshmallows – Melt marshmallows over low heat in a small saucepan, stirring constantly. Allow to cool slightly.
- Add Marshmallows – Fold melted marshmallows into the cream cheese and whipped cream mixture.
- Assemble Cheesecake – Pour filling over the chilled crust, smooth the surface, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Add Toppings – Decorate with fresh berries, chocolate shavings, or fruit compote just before serving.
Notes
Use pre-crushed biscuits to save time.
Individual servings in ramekins work well.
Customize with fruit puree, chocolate chips, or citrus zest.
- Prep Time: 25
- Cook Time: No baking required
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake is perfect for making a day in advance. In fact, chilling it overnight enhances the texture and flavor, making the marshmallow whip even more set and creamy.
Q: Can I use a different type of crust?
A: Absolutely. While graham crackers are classic, you can substitute with digestive biscuits, chocolate cookies, or even crushed nuts for a unique twist. Just ensure the crust is compacted well for stability.
Q: How long does the cheesecake keep in the fridge?
A: Stored in an airtight container, it stays fresh for up to 3-4 days. Avoid leaving it at room temperature for extended periods to maintain the texture of the marshmallow layer.
Q: Can I make this cheesecake in smaller portions?
A: Yes, using individual cups or ramekins works perfectly. Simply layer the crust and filling as directed and refrigerate until set. This also makes serving easier and adds a fun presentation.
Q: Can I add flavors to the filling?
A: Definitely! You can fold in fruit puree, chocolate chips, or a hint of citrus zest. These additions complement the marshmallow and cream cheese layers while keeping the dessert light and airy.