Alright, dessert lovers — gather ‘round. Because today we’re diving into a Marshmallow Cheesecake Recipe that’s so smooth, creamy, and ridiculously easy, it practically makes itself. I’m talking about the ultimate no-bake dream dessert — Whipped Marshmallow Cheesecake. Think cloud-like fluff meets rich cheesecake, all snuggled up in a buttery graham cracker crust. It’s the kind of treat that makes your taste buds do a happy dance and your friends beg for the recipe before their second bite.
And here’s the kicker — you don’t even have to turn on your oven. Yep. Zero baking. Zero stress. Maximum satisfaction. This pie is everything you love about cheesecake — creamy, tangy, melt-in-your-mouth delicious — but with a marshmallow whip twist that makes it lighter, fluffier, and honestly, more addictive.
What Makes This Recipe So Irresistible
Let’s be real — we all love a good cheesecake moment. But the traditional version? It’s a bit of a diva. You’ve got water baths, cracks, temperature games… no, thank you.
This version? A total chill queen. Literally.
Here’s why this Marshmallow Cream Cheese Dessert deserves a permanent spot in your fridge:
- No oven drama. This is a 100% no-bake dessert. Mix, chill, devour.
- Just six ingredients. Simple, accessible, and affordable.
- Light yet luscious texture. It’s creamy, airy, and holds its shape perfectly — like mousse that went to finishing school.
- Make-ahead magic. You can prep it a day (or two) before your party, making it one of the ultimate Party Size Desserts.
- Crowd pleaser guaranteed. Kids love it. Adults love it. Dogs will try to love it (don’t let them).
This cheesecake is your golden ticket to easy entertaining. It’s the kind of Cheesecake Pudding Dessert Recipe that makes people assume you spent all day in the kitchen when you really just stirred a few things in a bowl and tossed it in the fridge.
The Story Behind This Fluffy Little Legend
Let me tell you — this recipe started as one of those “what can I make with this half jar of marshmallow fluff and a random block of cream cheese?” moments. You know the ones.
I wanted something easy. Something chilled. Something that screamed comfort but didn’t require an oven (because, honestly, who wants to bake in summer?). After a bit of kitchen experimentation, this dreamy Marshmallow Whip Cheesecake was born — a light, creamy hybrid between cheesecake and pudding pie.
And now? It’s become the requested dessert at every barbecue, potluck, and “just because” night in my house.
Ingredients You’ll Need (and Why They Matter)
You know I love a good pantry-friendly recipe, and this one checks every box.
🧁 The Base
- Graham Cracker Crust (9-inch) – That golden, buttery crunch that perfectly balances the soft filling. You can buy it pre-made or make your own with crushed grahams and melted butter.
- Cream Cheese (8 oz block, softened) – The star of the show. Use full-fat for the richest, creamiest texture. This gives the dessert that signature tangy cheesecake bite.
🍬 The Sweet Stuff
- Marshmallow Creme or Fluff (7 oz jar) – The secret ingredient that turns this into a Marshmallow Cheesecake Recipe masterpiece. It adds sweetness, body, and that signature marshmallow bounce.
- Whipped Topping (8 oz tub) – The magic that gives it lift! Think Cool Whip Cheesecake Pudding energy. You can use homemade whipped cream if you’re feeling extra fancy.
🌸 The Flavors
- Vanilla Extract (1 tsp) – Adds warmth and depth. Don’t skip this little guy — he’s small but mighty.
🥄 Optional Garnish
- Extra whipped cream, berries, or a caramel drizzle — because presentation matters.
How to Make Whipped Marshmallow Cheesecake
This recipe is honestly foolproof. Like, “you-could-make-it-half-asleep” foolproof.
Step 1: Whip It Good
Grab a mixing bowl and your hand mixer (or stand mixer if you want to feel fancy). Beat the softened cream cheese until it’s silky smooth and lump-free. This is your foundation — no lumps allowed!
Step 2: Add the Fluff
Now toss in your marshmallow creme and a splash of vanilla extract. Beat it until it’s glossy, fluffy, and fully combined. It’ll look like dessert clouds at this point — you’ll want to eat it straight from the bowl (no judgment if you do).
Step 3: Fold in the Whipped Topping
Gently fold the thawed whipped topping into your mixture. Don’t overmix — the goal is a light, mousse-like texture. If you stir too much, you’ll deflate all that glorious airiness.
Step 4: Fill and Chill
Spoon your mixture into the graham cracker crust, smoothing the top like the perfectionist you are. Then, pop it in the fridge for at least 4 hours (or overnight if you can stand the wait).
Step 5: Slice, Serve, Swoon
When ready to serve, top it with a dollop of whipped cream, a few fresh berries, or even a drizzle of caramel sauce. Slice into that silky, cloudlike perfection and enjoy.
Pro Tips for the Best Results
A few insider tricks from someone who’s made this cheesecake more times than she cares to admit:
✨ Soften your cream cheese fully. Cold cream cheese = lumpy filling. Leave it at room temp for 30 minutes first.
✨ Fold, don’t stir. Keep it light and airy by folding the whipped topping in gently.
✨ Chill completely. Four hours minimum, but overnight gives the best set and flavor.
✨ Use a hot knife for slicing. Wipe between cuts for those clean, café-worthy edges.
✨ Don’t add fruit until serving. Fresh toppings can release moisture and make the surface soggy.
Flavor Variations You’ve Gotta Try
You know me — I can never leave a good recipe alone. Here are a few fun twists on this Dessert With Marshmallow Creme masterpiece:
🍫 Chocolate Swirl Cheesecake: Add a drizzle of melted chocolate into the filling and swirl with a knife before chilling.
🍓 Berry Dream: Mix in some crushed raspberries or strawberries for a fruity twist.
🍋 Citrus Bliss: Add lemon zest for a bright tang that cuts the sweetness beautifully.
🥜 Peanut Butter Heaven: Fold in a couple tablespoons of peanut butter for a sweet-and-salty mash-up.
Each one keeps that light-as-air base but gives you a totally new flavor vibe.
Best Way to Serve
This Marshmallow Cream Cheese Dessert isn’t picky — it shines anywhere.
Serve it as:
- A chilled treat at summer BBQs
- A Party Size Dessert centerpiece
- A sweet surprise for family dinners
- A make-ahead dessert for holidays when oven space is sacred
Pair it with iced coffee, cold milk, or even a milkshake (because, why not go all in?).
Quick Tips for Storage and Leftovers
- Refrigerator: Keeps perfectly for up to 5 days in an airtight container.
- Freezer: Wrap slices individually in plastic wrap, then store in a freezer bag for up to 1 month. Thaw overnight in the fridge.
- Avoid moisture: Hold off on adding fresh toppings until right before serving to keep the texture perfect.
FAQs
Q: Can I make it ahead?
Absolutely! This cheesecake actually tastes better the next day after it’s had plenty of time to chill.
Q: Can I use homemade whipped cream instead of Cool Whip?
Yes, but make sure it’s whipped to stiff peaks so it holds up when folded into the filling.
Q: Can I use mini marshmallows instead of fluff?
Sure can — melt them with a little butter first, then let it cool before mixing.
Q: Can I make it gluten-free?
Easy! Just grab a gluten-free graham cracker crust and double-check your marshmallow fluff brand.
Why This Cheesecake Belongs in Your Recipe Rotation
This isn’t just dessert — it’s a whole vibe. It’s that Whipped Cheesecake Recipe you bring to a get-together and everyone suddenly wants your “secret ingredient.” It’s the kind of Marshmallow Whip masterpiece that earns a spot right next to grandma’s famous pie.
It’s sweet but not cloying, creamy but not heavy, and full of nostalgic flavor that hits all the right notes. Plus, it’s one of those Desserts Made With Heavy Cream that somehow manages to taste light as air.
And let’s be honest — there’s something about that combination of tangy cream cheese, soft marshmallow fluff, and buttery crust that’s just… magic.
So, whether you’re whipping this up for a birthday, a BBQ, or just because you deserve a treat (which, FYI, you always do), this Marshmallow Cheesecake Recipe is here for you.
Grab your spoon — this Cool Whip Cheesecake Pudding cloud of happiness won’t last long. 🥄💛
PrintWhipped Marshmallow Cheesecake – Desserts Made With Heavy Cream!
If creamy, cloud-like desserts make your heart skip a beat, this Whipped Marshmallow Cheesecake is about to be your new favorite indulgence. It’s a silky-smooth, no-bake beauty made from the simplest ingredients — just cream cheese, marshmallow creme, and whipped topping, all cozied up inside a buttery graham cracker crust. It’s light, luscious, and practically melts in your mouth. Perfect for holidays, summer BBQs, or late-night “I deserve something sweet” moments, this Marshmallow Cream Cheese Dessert delivers that nostalgic sweetness with a grown-up twist.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
Ingredients
- 1 (9-inch) graham cracker crust (store-bought or homemade — no judgment here)
- 1 (8 oz) block of cream cheese, softened until dreamy and spreadable
- 1 (7 oz) jar of marshmallow creme (or fluff — whatever your sweet tooth prefers)
- 1 (8 oz) tub of whipped topping (like Cool Whip), thawed
- 1 teaspoon vanilla extract
- Optional: whipped cream, chocolate drizzle, or fresh fruit for garnish
Instructions
- Fluff that cream cheese: Using a hand mixer, whip your softened cream cheese in a large bowl until it’s light, creamy, and lump-free. You’re basically giving it a spa day.
- Add that marshmallow magic: Spoon in the marshmallow creme and pour in the vanilla extract. Beat again until everything is silky and fully blended — this is where that irresistible Marshmallow Whip texture starts to shine.
- Fold in the fluff: Gently fold in the whipped topping. Don’t overmix! You want to keep that airy, mousse-like vibe. Think “pillowy clouds,” not “cement.”
- Fill and chill: Spread the filling evenly into your graham cracker crust. Smooth out the top with a spatula and give it a little swirl if you’re feeling fancy.
- Let it set: Cover and refrigerate for at least 4 hours, or better yet, overnight. The wait is worth it — promise.
- Garnish and serve: When you’re ready to serve, top it off with a dollop of whipped cream, a few berries, or a drizzle of chocolate. Then slice, serve, and try not to eat half the pie yourself. (No judgment if you do.)
Notes
- Want a little zing? Add a squeeze of fresh lemon juice or a sprinkle of zest into the filling for a tangy kick.
- Feeling extra? Top it with a glossy chocolate or caramel drizzle for a dessert that screams “special occasion.”
- For a textural twist, sprinkle crushed cookies or toffee bits over the top before chilling.
- Swap the graham crust for an Oreo crust if you’re chasing chocolatey vibes.
