Here’s a rich and dreamy Marshmallow Whip Cheesecake Heaven recipe — a no-bake dessert that combines fluffy marshmallows, creamy cheesecake filling, and a buttery graham cracker crust. Perfect for potlucks, holidays, or when you just need a little sweetness in your life.
🍰 Marshmallow Whip Cheesecake Heaven
Ingredients:
Crust:
1½ cups graham cracker crumbs (about 12 full sheets)
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
Cheesecake Layer:
2 (8 oz) blocks cream cheese, softened
1 tsp vanilla extract
½ cup powdered sugar
1 cup marshmallow creme (aka marshmallow fluff)
1 (8 oz) tub whipped topping (like Cool Whip), thawed
Topping:
Mini marshmallows (about 1 cup)
Crushed graham crackers or cookie crumbs (optional)
Melted chocolate drizzle or chocolate shavings (optional)
Instructions:
1. Prepare the Crust:
In a bowl, mix graham cracker crumbs and sugar.
Add melted butter and stir until mixture resembles wet sand.
Press firmly into the bottom of a 9-inch springform pan or 9×9-inch square pan.
Chill in the refrigerator while you make the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese until smooth.
Add powdered sugar and vanilla, and mix well.
Fold in the marshmallow creme until fully combined.
Gently fold in the whipped topping until the mixture is fluffy and uniform.
3. Assemble the Dessert:
Spread the marshmallow cheesecake mixture evenly over the chilled crust.
Top with mini marshmallows and optional garnishes like chocolate drizzle or crushed graham crackers.
4. Chill:
Cover and refrigerate for at least 4 hours, preferably overnight, until set.
5. Serve:
Slice and serve chilled. Add more toppings if desired right before serving.
💡 Tips:
For a chocolate twist, use crushed Oreos or chocolate graham crackers for the crust.
Add a layer of chocolate ganache between the crust and filling for extra indulgence.
Make in mini dessert cups for a party-friendly version!