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When you're after a creamy, no-bake treat that everyone raves about at gatherings or potlucks, this Marshmallow Whip Cheesecake Heaven is my go-to. It has that airy lift from marshmallow fluff and a crunchy graham base that always hits the spot. You can get it chilling in under half an hour and it never lasts long around here.
I whipped this up at the last minute for my niece’s birthday and it was hands down the favorite. Now it’s what everyone asks for at our get-togethers.
Dreamy Ingredients
- Optional toppings: garnish with anything you like—whipped cream, fruit, or bits of chocolate
- Powdered sugar: sweetens your whipped cream, just make sure it’s not lumpy
- Heavy whipping cream: gives extra volume and silky texture, so check the date before pouring
- Vanilla extract: brightens up the mix and using real vanilla totally makes a difference
- Marshmallow fluff: creates that soft, airy charm—try to pick one with fewer additives
- Cream cheese: keeps it rich and tangy, and full-fat that’s nicely softened works best
- Granulated sugar: adds sweetness without being gritty—go for fine crystals if you can
- Unsalted butter: brings the crust together and that extra flavor, splurge on the good stuff
- Graham cracker crumbs: give the treat its classic sturdy bottom, fresh crackers will make all the difference
Super Simple Steps
- Top and Serve:
- Right when you’re about to serve, pile on any toppings you like. Go for berries, extra whipped cream, shredded chocolate, or a handful of mini marshmallows. Slice cleanly with a knife rinsed in hot water for perfect pieces.
- Assemble the Cheesecake:
- Spoon your fluffy filling on top of the cold crust. Smooth it out with a spatula till flat. Knock the pan gently to pop any bubbles, then stash it in the fridge for at least four hours to get it nice and firm.
- Fold and Combine:
- Carefully add the whipped cream into the cream cheese and marshmallow. Using a spatula, gently pull from the bottom in slow arcs. Stop mixing when you can’t see streaks anymore—it’ll make everything stay light.
- Whip the Cream:
- In a fresh bowl, mix powdered sugar into cold heavy cream. Keep the mixer low so you don’t splash yourself, then flip it to high till you see stiff peaks that don’t flop over. That’s when you stop.
- Mix Marshmallow and Vanilla:
- Drop the marshmallow fluff and vanilla over the creamy cheese base. Start on low speed to just bring it together, give it a quick burst on high to fluff it up, then set it aside.
- Beat the Cream Cheese:
- Toss the soft cream cheese into a mixing bowl, then blitz on medium for three minutes. Make sure you’ve got a smooth and lump-free start before moving on since this is the heart of your filling.
- Make the Crust:
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Stir till everything glistens. Press this into a nine-inch springform, building some crust up the sides. Chill it while you mix up the rest.
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Anytime I whip this thing up, I’m reminded how much I love marshmallow fluff. The last time my nephew helped, we ended up with sticky fingers but tons of laughs. That fluffy texture makes this sweet so easy to love.
Storing leftovers
Wrap up leftover cheesecake and keep it in the fridge for up to three days. If you need to keep it for the long haul, pop it in the freezer without the toppings. Defrost overnight in the fridge before serving. Wrapping each slice in plastic first helps keep them neat and tasty.
Swap your picks
Try a chocolate cookie base for something deeper and rich. Going vegan? Use coconut whipped topping and dairy-free cream cheese. Add a bit of lemon extract for a zippy, bright change—my neighbor swears by it.
Ways to serve
This dessert doesn’t ask for much, but a little berry sauce or some fresh fruit really pops. For kids’ birthdays, I’ve done mini versions in cupcake wrappers—they’re easy to pass around. Sprinkle flaky sea salt on top of chocolate curls if you want to impress the grown-ups.
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How it got so popular
No bake creations like this took off in the U.S. in the 1950s and 60s, after marshmallow spreads and boxed treats got big. People loved the easy shortcut for fancy desserts without fussing with baking or water baths. Mine’s inspired by a handwritten note my grandma kept from a vintage magazine.
Frequently Asked Questions
- → What's the trick for a solid graham crust?
Push the crumb mixture down tight in the pan and chill it while mixing the filling. This keeps it sturdy.
- → If I don't have marshmallow fluff, what else can I use?
Go with homemade marshmallow cream or another creamy marshmallow spread. It works just as well.
- → How do I make the filling really light?
Whip the cream until it stands up on its own, then fold that gently into the cream cheese. Don’t stir too hard or you’ll lose the fluff.
- → Can I freeze this dessert?
Totally! Pop the untopped cheesecake in the freezer for a month or so. Thaw it out in the fridge before digging in.
- → What else would taste great on top?
Berries, chocolate curls, or even your favorite candy bars chopped up add tons of fun flavor.
- → How long do leftovers stay good?
Keep it in the fridge with a lid on for about three days. It stays tasty but fresher is best.