Fluffy Marshmallow Cheesecake

This cloud-like, no-bake treat blends velvety cheesecake with airy marshmallow goodness. Featuring a buttery graham base, fluffy marshmallow-infused middle, and feathery top layer, it's just as fun to create as it is to devour. It's the ultimate low-effort, high-reward dessert that'll wow guests in any season. I've whipped up this cheesecake so many times for get-togethers. The no-bake approach makes it super handy when I'm in a rush. My kids go crazy for the marshmallow flavor—it's basically like eating a soft, pillowy dream. I love playing with different toppings too. Some crunchy graham bits give it texture, while tiny marshmallows make it look extra fun.

What Each Ingredient Brings

* Graham Cracker Crumbs (1 ½ cups): They form your sturdy, sweet base. Go for finely ground crumbs to keep everything smooth. * Granulated Sugar (¼ cup): Adds just enough sweetness to the crust to complement the buttery taste. * Unsalted Butter (½ cup, melted): Glues everything together while adding richness. Good butter really makes a difference. * Cream Cheese (16 oz, softened): Your main filling ingredient that brings tang and creaminess. Let it soften fully to avoid chunks. * Powdered Sugar (1 cup): Blends smoothly into the filling without any grainy bits. * Vanilla Extract (1 tsp): Gives a warm background note that makes everything taste better. * Marshmallow Fluff (1 ½ cups for filling, 1 cup for topping): The secret weapon for that unique fluffy texture and sweet taste. * Heavy Cream (1 cup for filling, 1 cup for topping): When whipped, it creates amazing volume and lightness in both layers. * Mini Marshmallows or Crushed Graham Crackers (optional): Sprinkle on top for a pretty finish and extra bite.

Fluffy Marshmallow Whip Cheesecake Steps

Building Your Base Mix your graham cracker crumbs, granulated sugar, and melted butter in a bowl until it looks like wet sand. Push the mixture down firmly into a 9-inch springform pan, making sure it's flat and even. Pop it in the fridge while you work on the next part. Whipping Up The Middle Beat your room-temperature cream cheese with powdered sugar until it's smooth and fluffy. Mix in the vanilla and marshmallow fluff until they're completely blended. In another bowl, whip your heavy cream until it forms stiff peaks. Carefully fold this into your cream cheese mixture without squashing all the air out. Putting It Together Spoon your filling onto the cold crust and smooth it out flat. Put the whole thing in the fridge for at least 4 hours until it firms up completely. Creating The Top Cloud In a fresh bowl, blend the remaining marshmallow fluff with newly whipped cream until it's light and fluffy. Spread this gently over your set cheesecake to create a dreamy top layer. Adding The Finishing Touch If you want, scatter mini marshmallows or graham cracker pieces on top. Chill for another 1-2 hours so everything sets up nicely before serving.

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I've always had a soft spot for marshmallow fluff—it takes me back to childhood and works in so many desserts. My little ones always try to sneak spoon licks when I'm measuring it out, and I can't blame them—it adds such a playful touch to this cheesecake.

Tasty Companions

Try this cheesecake with a mug of hot chocolate or a small scoop of vanilla ice cream for extra indulgence. For a nice flavor contrast, add some fresh strawberries or raspberries on the side.

Fun Twists

Chocoholic Option: Pour a thin chocolate ganache over the crust before adding the filling. Crunchy Version: Stir chopped pecans or almonds into your graham cracker base. Fruit Infusion: Top your finished cheesecake with berry sauce or sliced fresh fruits.

Keeping It Fresh

Keep any uneaten portions in a sealed container in your fridge for up to 3 days. Always serve it cold for the best texture. Don't try freezing this one—the whipped cream and marshmallow components might separate when thawed. This fluffy marshmallow cheesecake has become one of my go-to desserts when I want to impress without much work. It's incredibly light, wonderfully sweet, and brings joy with every bite. Whether you're crazy about marshmallows or just want something easy yet amazing, you'll fall in love with this dessert.

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Frequently Asked Questions

→ Can I prepare this in advance?

Absolutely! Make it up to 2 days before serving. Just keep it chilled and garnish right before eating.

→ Why isn't it firming up?

Make sure it stays cold for at least 4 hours, but overnight's even better. Use softened cream cheese to mix it smoothly.

→ Can this be frozen?

Yes! Freeze it without any toppings for up to 2 months. Defrost it in the fridge overnight before finishing with toppings.

→ What exactly is marshmallow fluff?

It's a creamy, spreadable marshmallow mix. You can usually find it near peanut butter or baking items in stores.

→ Can Cool Whip replace whipped cream?

Definitely, swap it in equal portions. Use it both inside the filling and as the topping.