Marshmallow Whip Cheesecake
Indulge in the ethereal lightness of this no-bake Marshmallow Whip Cheesecake, a dessert that promises pure bliss with every spoonful. Its cloud-like texture and perfectly balanced sweetness make it an utterly irresistible treat, ideal for any occasion. Effortlessly elegant and simple to prepare, this cheesecake combines creamy, fluffy marshmallow goodness with subtle vanilla notes, all nestled in a classic graham cracker crust.
Prep Time
20 minutes
Cook Time
0 minutes
Total Time
4 hours 20 minutes
Servings
8-10 servings
Keywords
Why This Recipe Delivers
- Effortlessly easy to prepare with absolutely no baking required.
- Delivers an incredibly light, airy, and luxuriously creamy texture.
- A perfectly balanced sweet flavor that appeals to all ages and palates.
- Ideal for entertaining, as it can be made ahead of time, freeing up your event day.
- Offers a delightful and unique twist on traditional cheesecake, providing a memorable cloud-like experience.
Ingredients
- 1 (250 g) 9-inch (or 23 cm) graham cracker crust
- 1 (227 g) 8 oz package full-fat cream cheese, softened to room temperature
- 1 (198 g) 7 oz jar marshmallow creme (fluff)
- 1 (227 g) 8 oz tub whipped topping (such as Cool Whip), thawed in the refrigerator
- 5 ml (1 tsp) pure vanilla extract
- Optional: extra whipped cream or fresh berries for garnish
Instructions
- In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed for 2-3 minutes until it's exceptionally smooth, light, and fluffy. Ensure no lumps remain, as this forms the creamy and stable base of your cheesecake.
- Reduce the mixer speed to low and gradually incorporate the entire jar of marshmallow creme and the pure vanilla extract. Continue mixing until these ingredients are fully combined and the mixture is uniformly smooth and creamy.
- Gently fold in the thawed whipped topping using a rubber spatula. Use a light hand and an upward motion to carefully combine the whipped topping with the cream cheese and marshmallow mixture. The goal is to maintain as much air as possible in the whipped topping to keep the cheesecake light and airy, so avoid overmixing.
- Carefully spoon the marshmallow cheesecake mixture into the prepared graham cracker crust. Use the back of a spoon or an offset spatula to spread the filling evenly, ensuring it reaches all edges and creates a smooth, appealing surface.
- Place the cheesecake in the refrigerator and allow it to chill for a minimum of 4 hours, or ideally overnight. This crucial step allows the cheesecake to set properly, firming up to a sliceable consistency and letting the flavors meld beautifully.
- Just before serving, if desired, pipe or dollop extra whipped cream on top, or add a sprinkle of graham cracker crumbs or fresh berries for an elegant presentation and added texture.
Tools You’ll Need
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Measuring spoons
- Offset spatula or the back of a spoon
Essential Success Tips
- Ensure your cream cheese is completely softened to room temperature. This is key for a lump-free, smooth base that emulsifies perfectly with the other ingredients.
- Thaw your whipped topping in the refrigerator, not at room temperature or in the microwave, to maintain its delicate structure and avoid a watery consistency.
- When folding in the whipped topping, be gentle and avoid overmixing. This preserves the air in the topping, which is crucial for the cheesecake's signature light and airy texture.
- Allow sufficient chilling time. The 4-hour minimum is essential for the cheesecake to set firm enough to slice cleanly and for optimal flavor development. Overnight chilling is highly recommended.
- For the richest flavor and most stable consistency, always opt for full-fat cream cheese in this recipe.
Professional Cooking Secrets
- To subtly enhance the sweetness and round out the flavor profile, consider adding a tiny pinch of salt (less than 1/8 teaspoon) to the cream cheese mixture.
- For an extra layer of gourmet texture and flavor, gently toast some shredded coconut or finely chopped pecans and sprinkle them over the top before chilling, or even mix them into the graham cracker crust.
- If you're making your own graham cracker crust, press it firmly into the pan and bake it for 8-10 minutes at 175°C (350°F) before cooling completely. This creates a sturdier, less crumbly base that holds up beautifully to the creamy filling.
Notes
- Storage: Store the Marshmallow Whip Cheesecake covered tightly in the refrigerator for up to 3-4 days.
- Variations: Swirl a tablespoon of fruit preserves, caramel sauce, or chocolate sauce into the filling just before chilling for a delightful marbled effect and added flavor complexity. You can also mix in finely chopped candy bars or mini chocolate chips for added texture.
- Crust Options: While the classic graham cracker is superb, experiment with an Oreo crumb crust or a shortbread cookie crust for a different and equally delicious flavor profile.
Frequently Asked Questions
Can I use homemade whipped cream instead of store-bought whipped topping?
While it's possible, store-bought whipped topping (like Cool Whip) contains stabilizers that significantly help the cheesecake set more firmly and maintain its airy texture longer. Homemade whipped cream might result in a slightly less stable and denser cheesecake over time, though it will still be delicious.
How far in advance can I make this cheesecake?
This cheesecake is an excellent make-ahead dessert! You can comfortably prepare it 1-2 days in advance. In fact, many find it tastes even better the second day, as the flavors have more time to meld and deepen.
Why is my cheesecake not setting properly?
The most common reasons for a cheesecake not setting are not using full-fat cream cheese, not beating the cream cheese enough to achieve a stable, fluffy base, or not allowing sufficient chilling time. Ensure all ingredients are at the correct temperature (softened cream cheese, thawed but cold whipped topping) and be patient with the chilling process.
Nutrition Facts (Per Serving)
Calories: Approximately 380 per serving, Protein: 6g, Fat: 25g, Carbohydrates: 35g (Estimates based on typical ingredients for 8-10 servings).
Allergy Information
Contains dairy and gluten. For a gluten-free version, use a certified gluten-free graham cracker crust or make one with gluten-free cookies. Contains soy if using commercial whipped topping like Cool Whip.
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