Every summer, just after school let out and the air turned syrupy-sweet with honeysuckle, my sister and I would claim our mother’s kitchen like it was our kingdom. She had this tall wooden stool, worn at the edges, where I’d sit like royalty and watch her whip cream by hand in a giant metal bowl. Her secret for the fluffiest desserts wasn’t some fancy machine—it was patience, a dash of elbow grease, and marshmallow creme.
One lazy July afternoon, while she pressed lemonade into our sweaty hands, she told us to come back in two hours—she had “a surprise setting up in the fridge.” What she unveiled felt like magic: a no-bake cheesecake so light it could’ve floated off the plate, with a cloud-like filling and buttery graham crust. No gelatins. No fuss. Just cool, dreamy bliss. I was 12. That cheesecake never left my memory.
Now in my 60s, I’ve brought that recipe back to life with a touch of modern ease and a spoonful of nostalgia. Marshmallow Whip Cheesecake Heaven has been tweaked, loved, and made dozens of times since. It still reminds me of the sticky-fingered joy of childhood summers, but now it’s a recipe I pass on—with pride and a few stories tucked between the layers.
Short Description
A creamy, no-bake cheesecake made with marshmallow creme and whipped cream over a buttery graham cracker crust. Light, fluffy, and perfect for any occasion.
Key Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 1 (8 oz) block cream cheese, softened
- 1 (7 oz) jar marshmallow creme (like Fluff)
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
For the Ganache (Optional):
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Tools Needed
- 9-inch pie dish
- Hand or stand mixer
- Mixing bowls (at least two)
- Silicone spatula
- Measuring cups and spoons
- Saucepan (for ganache)
Cooking Instructions
Step 1: Make the Crust
In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until the mixture looks like damp sand.
Pour into a 9-inch pie dish and press down firmly with the back of a spoon or your fingers to form a compact, even layer across the bottom and slightly up the sides. Place the crust in the freezer for 15 minutes to set.
Step 2: Whip the Filling
In a large mixing bowl, beat the softened cream cheese until completely smooth and lump-free. Add the marshmallow creme and vanilla extract, beating again until well combined and silky.
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form—it should hold its shape when you lift the beater. Gently fold the whipped cream into the cream cheese mixture in two batches, being careful not to deflate the airiness.
Step 3: Assemble & Chill
Scoop the cheesecake filling into the chilled crust and spread it evenly with a spatula. Smooth the top. Cover loosely with plastic wrap or foil, then refrigerate for at least 4 hours or overnight until the filling is fully set and sliceable.
Step 4: Add Ganache (Optional)
To make the ganache, heat ¼ cup heavy cream in a small saucepan until just steaming—do not boil. Pour the hot cream over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let cool slightly, then drizzle over the chilled cheesecake just before serving.
Why You’ll Love This Recipe
– Light and creamy texture without baking
– Simple ingredients you likely already have
– No gelatin or complicated steps
– Easily adaptable for different flavors
– Perfect make-ahead dessert
– Elegant enough for guests, easy enough for a weeknight
Mistakes to Avoid & Solutions
1. Using cold cream cheese
Problem: Cold cream cheese can lead to lumps in your filling.
Solution: Let it soften at room temperature for at least 30 minutes before mixing.
2. Overmixing whipped cream into the filling
Problem: You might deflate the whipped cream and lose the fluffiness.
Solution: Fold gently in two batches using a spatula—not a whisk or mixer.
3. Skipping the chilling time
Problem: The cheesecake won’t firm up and slices will collapse.
Solution: Chill for at least 4 hours, but overnight is best.
4. Pressing the crust too loosely
Problem: Crust falls apart when slicing.
Solution: Use firm, even pressure to compact the crust, especially in the center.
5. Pouring ganache on a warm cheesecake
Problem: The heat can melt the filling.
Solution: Always chill the cheesecake fully before adding ganache.
Serving and Pairing Suggestions
Serve chilled with a drizzle of ganache or a dollop of whipped cream. This cheesecake pairs beautifully with:
Fresh berries (especially strawberries or raspberries)
A glass of Moscato or iced coffee
Light salads or grilled chicken for a balanced meal
Served family-style at potlucks or sliced neatly on dessert plates for formal gatherings
Storage and Reheating Tips
Refrigerate: Store in an airtight container or cover tightly with foil. Keeps well in the fridge for up to 4 days.
Freeze: You can freeze it (without ganache) for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge.
Reheat: Not needed for this dish—serve cold straight from the fridge.
FAQs
1. How do I make this cheesecake less sweet?
Use a lower-sugar marshmallow creme or reduce the graham cracker crust sugar to 1 tablespoon.
2. Can I use Cool Whip instead of whipping cream?
Yes, substitute with 2 cups of Cool Whip. It will be sweeter and a bit less airy but still tasty.
3. What if I don’t have marshmallow creme?
Melt mini marshmallows (about 3 cups) with a tablespoon of butter on low heat until smooth. Let cool slightly before adding to cream cheese.
4. Can I use a springform pan instead?
Absolutely—it makes for prettier slices. Just line the bottom with parchment for easy removal.
5. How do I get clean slices?
Dip a sharp knife in hot water, wipe clean, and slice. Repeat between cuts for neat edges.
Tips & Tricks
Chill your mixing bowl before whipping cream for faster, more stable peaks.
Use full-fat cream cheese for the richest flavor.
Add a touch of lemon zest to brighten the filling.
If your crust mixture feels too dry, add 1 more tablespoon of melted butter.
For a firmer base, bake the crust at 350°F for 8 minutes before chilling.
Recipe Variations
Chocolate Lovers’ Dream:
Add 2 tablespoons of cocoa powder to the crust and use chocolate marshmallow fluff in the filling. Drizzle with dark chocolate ganache.
Strawberry Swirl Cheesecake:
Before chilling, swirl in ½ cup of strawberry jam or puree into the top of the filling with a toothpick for a marbled effect.
Lemon Bliss Version:
Replace vanilla with 1½ teaspoons lemon zest and 1 tablespoon lemon juice in the filling. Top with a light lemon glaze instead of ganache.
Nutty Crunch Cheesecake:
Mix ¼ cup finely chopped toasted pecans into the crust and sprinkle a few on top just before serving.
Graham-Free Crust Option:
Swap graham crackers with crushed digestive biscuits or even vanilla wafers. Use the same ratios.
Final Thoughts
Some recipes just wrap around your memory like a favorite quilt—and this cheesecake is one of them. It’s a slice of summer, a story on a plate, and a small, joyful rebellion against complicated desserts. Every time I bring this out, whether it’s for the grandkids or my old book club friends, someone leans back in their chair and says, “Now that’s what dessert should taste like.”
And I agree. It’s light, but never forgettable. Sweet, but not cloying. Just a little nostalgic, with room for your own twist. I hope it finds a place in your kitchen and creates a few new memories—maybe with sticky fingers, loud laughter, and someone sneakily licking the spatula. As far as heirloom recipes go, this one doesn’t come in a dusty box. It’s chilled, whipped, and best served with love.
Marshmallow Whip Cheesecake Heaven
Print ThisIngredients
- For the Crust:
- 1½ cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Filling:
- 1 (8 oz) block cream cheese, softened
- 1 (7 oz) jar marshmallow creme (like Fluff)
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- For the Ganache (Optional):
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
Step 1: Make the Crust
Mix graham cracker crumbs, melted butter, and sugar until the texture resembles damp sand. Press firmly into a 9-inch pie dish, covering the bottom and slightly up the sides. Freeze for 15 minutes.
Step 2: Whip the Filling
Beat softened cream cheese until smooth. Add marshmallow creme and vanilla; mix until silky. In another bowl, whip cold heavy cream to stiff peaks. Gently fold into the cream cheese mixture in two batches.
Step 3: Assemble & Chill
Spread the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight until set.
Step 4: Add Ganache (Optional)
Heat cream until steaming. Pour over chocolate chips and let sit 2 minutes. Stir until smooth. Cool slightly, then drizzle over cheesecake before serving.
