Marshmallow Whip Cheesecake: A Delightful No-Bake Dessert Recipe

Marshmallow Whip Cheesecake is a delightful dessert that brings a touch of whimsy to any gathering. This creamy, fluffy cheesecake is not only a feast for the eyes but also a treat for the taste buds. The combination of rich cream cheese and light, airy marshmallow whip creates a texture that is simply irresistible. I remember the first time I tasted this dessert at a family gathering; it was an instant hit, and I knew I had to learn how to make it myself.

This cheesecake has roots in classic American desserts, often enjoyed at potlucks and celebrations. Its lightness makes it a perfect choice for warm weather, as it feels refreshing and indulgent at the same time. People love Marshmallow Whip Cheesecake for its unique blend of flavors and textures, as well as its convenience—no baking required! Whether you’re serving it at a birthday party or a casual dinner, this cheesecake is sure to impress your guests and leave them asking for seconds.

Ingredients:

• For the crust:
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• For the cheesecake filling:
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup mini marshmallows
• For the topping:
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• Chocolate shavings or sprinkles (optional, for garnish)

Preparing the Crust

1. Preheat your oven to 350°F (175°C). This will ensure that your crust bakes evenly and becomes nice and crispy.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly to create a solid base for your cheesecake.
4. Bake the crust in the preheated oven for about 8-10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool while you prepare the filling.

Preparing the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. This usually takes about 2-3 minutes.
2. Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat until fully combined and there are no lumps. Scrape down the sides of the bowl as needed.
3. In a separate bowl, whip the heavy cream until stiff peaks form. This is crucial for achieving that light and fluffy texture in your cheesecake. It usually takes about 3-5 minutes on high speed.
4. Gently fold the whipped cream into the cream cheese mixture. Use a spatula to combine them, being careful not to deflate the whipped cream. You want to maintain that airy texture.
5. Once combined, fold in the mini marshmallows. This will add a delightful chewy texture to your cheesecake filling.

Assembling the Cheesecake

1. Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Use a spatula to spread it evenly.
2. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight if possible. This allows the cheesecake to set properly and develop its flavors.

Preparing the Topping

1. Once the cheesecake has set, it’s time to prepare the topping. In a clean mixing bowl, whip the heavy cream until soft peaks form.
2. Add the powdered sugar and vanilla extract to the whipped cream. Continue to whip until stiff peaks form. This will create a sweet and fluffy topping for your cheesecake.
3. Gently fold in the mini marshmallows, just like you did with the filling. This will give your topping a fun and festive look.

Finishing Touches

1. Remove the cheesecake from the refrigerator and carefully release the sides of the springform pan. You can run a knife around the edge to help it release if needed.
2. Spread the whipped cream topping evenly over the cheesecake. You can use a spatula or the back of a spoon to create swirls and peaks for a decorative touch.
3. If you like, sprinkle some chocolate shavings or sprinkles on top for an extra touch of sweetness and visual appeal.
4. Slice the cheesecake into wedges and serve immediately, or return it to the refrigerator until you’re ready to

   Conclusion:

   In conclusion, this Marshmallow Whip Cheesecake is an absolute must-try for anyone looking to impress their friends and family with a delightful dessert that’s both light and indulgent. The creamy texture combined with the fluffy marshmallow whip creates a heavenly experience that will have everyone coming back for seconds. Plus, it’s incredibly easy to make, which means you can whip it up for any occasion without spending hours in the kitchen. For serving suggestions, consider topping your cheesecake with fresh berries, a drizzle of chocolate sauce, or even a sprinkle of crushed graham crackers for that extra crunch. If you’re feeling adventurous, you can also experiment with different flavors by adding a hint of lemon zest or a splash of vanilla extract to the filling. The possibilities are endless, and that’s what makes this recipe so versatile! I encourage you to give this Marshmallow Whip Cheesecake a try and share your experience with me. Whether you’re serving it at a birthday party, a holiday gathering, or just a cozy night in, I promise it will be a hit. Don’t forget to snap a picture and tag me on social media—I’d love to see your beautiful creations! Happy baking! Print

   Marshmallow Whip Cheesecake: A Delightful No-Bake Dessert Recipe

   

   Print Recipe

   This delightful No-Bake Cheesecake features a buttery graham cracker crust, a creamy filling with mini marshmallows, and a fluffy whipped cream topping. Perfect for any occasion, this dessert is sure to impress with its light texture and sweet flavors!

   • Author: Maria
   • Prep Time: 30 minutes
   • Cook Time: 10 minutes
   • Total Time: 15 minutes
   • Yield: 8-10 servings

   Ingredients

   • Graham cracker crumbs
   • Butter
   • Cream cheese
   • Mini marshmallows
   • Whipped cream
   • Sugar
   • Vanilla extract

   Instructions

   1. Prepare the graham cracker crust by mixing crushed graham crackers with melted butter and pressing it into the bottom of a springform pan.
   2. In a large mixing bowl, beat the cream cheese until smooth.
   3. Add sugar and vanilla extract to the cream cheese and mix until well combined.
   4. Fold in the mini marshmallows gently into the cream cheese mixture.
   5. In a separate bowl, whip the heavy cream until stiff peaks form.
   6. Carefully fold the whipped cream into the cream cheese and marshmallow mixture until fully incorporated.
   7. Pour the cheesecake filling into the prepared crust and smooth the top.
   8. Refrigerate the cheesecake for at least 4 hours or until set.
   9. Once set, remove the cheesecake from the springform pan and serve.

   Notes

   • For a richer flavor, you can use flavored cream cheese, such as vanilla or chocolate.
   • Make sure the cream cheese is at room temperature for easier mixing.
   • This cheesecake can be made a day in advance, making it perfect for gatherings.
   • Store any leftovers in the refrigerator for up to 3 days.