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Fluffy No-Bake Marshmallow Whip Cheesecake

An airy, no-bake cheesecake featuring a buttery graham cracker crust and a light, marshmallow-infused cream filling.
Print Recipe
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
Filling
  • 2 cups heavy whipping cream, cold
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 jar marshmallow fluff 7 oz
  • 1/4 teaspoon salt
Garnish
  • 1 cup marshmallow fluff
  • 1 cup mini marshmallows
  • 1/2 cup crushed graham crackers

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Rubber spatula

Method
 

Instructions
  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and sides of a 9-inch springform pan and chill in the refrigerator.
  3. Beat heavy whipping cream in a large bowl until soft peaks form.
  4. Gradually add powdered sugar and vanilla to the cream and beat until stiff peaks form.
  5. In a separate bowl, beat cream cheese and granulated sugar until smooth and creamy.
  6. Mix in the marshmallow fluff and salt until well combined and airy.
  7. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  8. Pour the filling into the prepared crust and smooth the top with an offset spatula.
  9. Refrigerate for at least 6 hours or overnight until set.
  10. Warm the remaining marshmallow fluff slightly and spread over the cheesecake.
  11. Garnish with mini marshmallows and crushed graham crackers before serving.

Notes

Store in the refrigerator for up to 5 days. For best results, chill overnight.