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Whipped Marshmallow Cheesecake – Desserts Made With Heavy Cream!

A creamy slice of Marshmallow Cheesecake Recipe with a fluffy Marshmallow Whip filling inside a golden graham cracker crust, topped with whipped cream — a rich Marshmallow Cream Cheese Dessert that’s one of the best Desserts Made With Heavy Cream for easy Party Size Desserts or Cheesecake Pudding Dessert Recipes.
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.”
  4. 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.
  5. Let it set: Cover and refrigerate for at least 4 hours, or better yet, overnight. The wait is worth it — promise.
  6. 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.

Find it online: https://irmacooks.com/whipped-marshmallow-cheesecake-desserts-made-with-heavy-cream/