Marshmallow Whip Cheesecake: 7 Sweet Secrets Revealed

Posted on December 13, 2025

Oh my goodness, let me tell you about my absolute favorite dessert — the Marshmallow Whip Cheesecake! It’s like a cloud of sweetness that melts in your mouth, with that light and fluffy marshmallow topping making it irresistible. I remember the first time I made this cheesecake for a family gathering; my cousin, who claims to be a cheesecake snob, took one bite and just stared at me in disbelief. “How did you make this so light?” she asked, and I couldn’t help but laugh. It’s all about the whipped cream folded into that smooth cream cheese mixture! Trust me, once you try this, you’ll be hooked. Perfect for warm summer evenings or just when you need a little pick-me-up, this cheesecake is a showstopper that everyone will adore!

Ingredients List

1 cup graham cracker crumbs
1/4 cup melted butter
2 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 cups mini marshmallows

(Tip: Make sure your cream cheese is softened for easy mixing, and have fun with the mini marshmallows — they add that delightful chewy surprise!)

How to Prepare Instructions

First things first, preheat your oven to 350°F (175°C). This step is key to getting that perfect bake!
In a medium bowl, combine the graham cracker crumbs and melted butter until they’re nicely blended. Then, press this mixture firmly into the bottom of a springform pan to create a sturdy crust.
Now, in a separate large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. You want it to be velvety, so take your time here!
Next, in another bowl (yes, you’ll have a few bowls, but trust me, it’s worth it!), whip your heavy cream until stiff peaks form. This will give your cheesecake that light and fluffy texture we love.
Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate it too much; you want to keep that airy goodness!
Now, it’s time to add those mini marshmallows. Gently fold them in, and oh my, you’ll see how fun and colorful it looks!
Pour the cheesecake mixture over your prepared crust, spreading it out evenly. It’s going to be so creamy and luscious!
Pop it in the oven and bake for 30 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle—just the way we want it!
Once baked, let it cool completely at room temperature. Then, chill it in the refrigerator for at least 4 hours. I know it’s hard to wait, but trust me, this chilling time is essential for the flavors to meld beautifully.

And there you have it! A simple, straightforward way to make the most delightful Marshmallow Whip Cheesecake. You’re gonna love it!

Why You’ll Love This Recipe

Quick prep time — you can whip this up in just 20 minutes!
Easy to follow steps that even beginners can master.
Light and fluffy texture that feels like a little slice of heaven.
The sweet marshmallow topping adds a fun twist that everyone loves.
Perfect for any occasion — summer barbecues, birthdays, or just a cozy night in.
It’s a crowd-pleaser; even those who normally shy away from cheesecake will be begging for seconds!

Tips for Success

Alright, my fellow cheesecake lovers, let’s make sure your Marshmallow Whip Cheesecake turns out absolutely perfect! Here are some of my top tips to keep in mind:

Softened Cream Cheese: Make sure your cream cheese is really softened before you start mixing. I usually take it out of the fridge about an hour before I need it. Trust me, it makes blending so much easier and your cheesecake will be oh-so-smooth!
Don’t Rush the Whipping: When whipping the heavy cream, take your time to get those stiff peaks. It’s what gives your cheesecake that dreamy, fluffy texture. If you rush it, you might end up with a runny mess, and we definitely don’t want that!
Fold Gently: When combining the whipped cream with the cream cheese mixture, use a gentle folding motion. This helps maintain all that lovely air you’ve whipped in. If you stir too aggressively, your cheesecake will lose that lightness!
Check for Jiggle: When baking, remember that the center should have a slight jiggle when you take it out of the oven. It’ll firm up as it cools, so don’t overbake it! Nobody wants a dry cheesecake.
Chill, Chill, Chill: I can’t stress this enough—give your cheesecake enough time to chill in the fridge. It really allows the flavors to develop and makes it much easier to slice. Patience is key here!

Keep these tips in mind, and you’ll be serving up the lightest, fluffiest, most delicious Marshmallow Whip Cheesecake ever!

Variations

Oh, the fun doesn’t stop with the classic Marshmallow Whip Cheesecake! There are so many delightful ways to mix things up and make this cheesecake truly your own. Here are some ideas to inspire your creativity:

Chocolate Delight: Fold in some mini chocolate chips or use chocolate ganache as a topping for a rich twist. You could even replace some of the cream cheese with chocolate cream cheese for an extra chocolatey flavor!
Fruit Frenzy: Toss in fresh berries like strawberries, raspberries, or blueberries into the cheesecake mixture for a fruity burst. Top it off with a berry compote for that extra wow factor!
Peanut Butter Swirl: Add a swirl of creamy peanut butter into the mixture before baking for a nutty flavor that pairs beautifully with the marshmallows. Trust me, it’s a match made in dessert heaven!
Cookie Crust: Switch things up by using crushed Oreos instead of graham crackers for the crust. The chocolatey base adds a delicious contrast to the fluffy cheesecake.
Minty Fresh: Incorporate some mint extract into the cream cheese mixture for a refreshing mint flavor. Top with crushed peppermint candies for a festive touch!

Feel free to experiment with these variations or come up with your own! The beauty of this Marshmallow Whip Cheesecake is that it’s super versatile and ready to shine in whatever flavor direction you choose. Enjoy the process and happy baking!

Storage & Reheating Instructions

Alright, let’s talk about how to keep that delicious Marshmallow Whip Cheesecake fresh and tasty! First things first, once your cheesecake has chilled and you’re ready to store the leftovers, make sure to cover it well. I usually wrap it tightly in plastic wrap or put it in an airtight container. This helps keep it from absorbing any other fridge odors and keeps it nice and creamy.

Your cheesecake will stay fresh in the refrigerator for up to 3 days. But trust me, it’s so good that it probably won’t last that long! If you happen to have any left after the third day, I’d recommend tossing it to ensure you’re enjoying it at its best quality.

Now, if you want to keep it longer, you can freeze your cheesecake! Just slice it into individual pieces, wrap each one in plastic wrap, and pop them in a freezer-safe bag or container. It’ll hold up in the freezer for up to 2 months. When you’re ready to enjoy a slice, simply transfer it to the fridge and let it thaw overnight. No need to reheat this beauty—serve it chilled for that perfect light and fluffy experience!

And there you have it! Keep these storage tips in mind to ensure you savor every last bite of your delightful cheesecake!

Nutritional Information

Just a quick heads-up: nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. But here’s what you can expect for each slice of that dreamy Marshmallow Whip Cheesecake:

Calories: 320
Fat: 22g
Saturated Fat: 12g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 200mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 15g
Protein: 4g

Remember, these numbers can shift depending on how you customize your cheesecake or the specific brands you choose, but it’s a sweet treat that’s sure to satisfy your dessert cravings!

FAQ Section

Can I use regular marshmallows instead of mini marshmallows?
Absolutely! You can use regular marshmallows; just chop them into smaller pieces. Mini marshmallows are convenient since they blend in easily, but either will work just fine.

How do I know when my cheesecake is done baking?
You’ll want to look for a slight jiggle in the center when you take it out of the oven. It should be set around the edges but still have that lovely soft center. It’ll firm up more as it cools!

Can I make this cheesecake ahead of time?
Yes, definitely! It’s perfect for making a day in advance. Just be sure to let it chill in the refrigerator for at least 4 hours before serving to let those flavors really meld.

What if I don’t have a springform pan?
No worries at all! You can use a regular round cake pan, but make sure to line the bottom and sides with parchment paper for easy removal. Just be gentle when slicing to keep those beautiful layers intact!

Can I add fruit to the cheesecake?
Yes! Fresh berries or even fruit purees make a fantastic addition. Just fold in some fruit into the cheesecake mixture before baking, or use them as a topping for a fresh, fruity twist!