
A light, pillowy no-bake dessert layered into a graham cracker crust — marshmallow-sweet, creamy, and ready after an easy chill.

This Marshmallow Whip Cheesecake has been a celebration staple in my family for years — the kind of dessert that everyone reaches for first and always asks me to make again. I stumbled on this combination during a busy holiday season when I needed a fuss-free dessert that still felt special. The result was a cloudlike filling with a gentle tang from cream cheese, folded into marshmallow creme and whipped topping, set in a crisp 9-inch graham cracker crust. It’s simple, nostalgic, and reliably crowd-pleasing.
I remember serving this at a summer cookout: the contrast between the buttery crust and the glossy, marshmallow-sweet filling had cousins comparing notes on secret ingredients. The texture is what keeps me coming back — airy but substantial enough to hold a slice, smooth enough to spread, and sweet in a way that pairs well with bright fruit or a tart berry compote. It’s an ideal dessert when you want something homemade without turning on the oven, and it comes together in under 20 minutes of active work.
I’ve tested this several times with small tweaks — sometimes a teaspoon more vanilla, sometimes folding a few tablespoons of powdered sugar into the whipped topping for extra stability — and each time it drew compliments. My sister always requests a version with toasted coconut on top, while my neighbor likes to add a ribbon of salted caramel. It’s versatile in a way that keeps everyone happy.
What I love most about this dessert is how reliably it brings people together — it’s inexpensive to make, looks special, and keeps well in a crowded refrigerator during holiday exchanges. I’ve watched this dish travel across potluck tables and even survive a long car trip to a picnic when packed in a cooler. The nostalgia factor — like spooning marshmallow fluff straight from the jar as a kid — always sparks conversation.
Store covered in the refrigerator for up to 3 days for best texture. Use an airtight container or wrap the pie well with plastic wrap to prevent other fridge flavors from transferring. If you want to freeze, wrap the whole pie tightly in two layers of plastic wrap and a layer of foil; freeze for up to 1 month. Thaw in the refrigerator overnight before serving. For sliced portions, place wax paper between layers to avoid sticking and rewarm the knife under hot water to recut frozen-thawed slices cleanly.
If you want a lighter filling, substitute half of the full-fat cream cheese with Neufchâtel (reduced fat) but expect a slightly less stable texture. For a gluten-free base, use gluten-free graham-style crumbs or a crust made from finely ground gluten-free cookies with melted butter. To reduce sweetness, use a smaller jar of marshmallow creme (5 oz) mixed with a tablespoon of powdered gelatin dissolved in a little warm water to retain structure. Non-dairy versions can be made with dairy-free cream cheese and non-dairy whipped topping, but the flavor will be different and slightly less creamy.
Serve slices with bright accompaniments to cut through sweetness: macerated strawberries with a squeeze of lemon, a tart cherry compote, or a spoonful of raspberry coulis. For a festive table, dust the top with cocoa powder and add toasted almonds around the edge. Pair with coffee or a light dessert wine. For a kid-friendly party, add colorful sprinkles just before serving or top with mini chocolate chips for texture contrast.
Whipped, no-bake desserts like this draw from mid-20th-century American convenience cooking, when grocery aisles filled with pre-made whipped toppings and instant fillings. The marshmallow-flavored pie connects to nostalgic favorites like fluffernutter sandwiches and marshmallow salad — comfort dishes that rely on pantry staples. The approach is quintessentially American: simple, sweet, and designed to celebrate with minimal fuss.
In summer, top with fresh berries and a mint sprig for a light impression. In fall, stir 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg into the filling and garnish with candied pecans. For winter holidays, fold in 1/2 cup finely chopped toasted pecans or crushed peppermint candy into the filling and top with a drizzle of dark chocolate. These minor swaps keep the base method intact while making the dessert feel tailored to seasonal flavors.
Make the filling a day ahead and refrigerate in a sealed bowl; fill the crust on the day of serving for the freshest edges. If transporting, set the pie on a non-slip mat in a cooler with ice packs to avoid sloshing. Use disposable pie pans for potlucks to simplify cleanup. When preparing multiple pies, double the filling recipe and use a stand mixer to save time and ensure consistent texture.
This Marshmallow Whip Cheesecake is simple to make, delightfully nostalgic, and wonderfully adaptable — once you try it, you’ll find the little tweaks that make it your family’s favorite. Share it, experiment with toppings, and enjoy the easy pleasure it brings to the table.
Bring cream cheese to room temperature for a lump-free, silky filling.
Fold the whipped topping gently to preserve air and maintain a light texture.
Chill at least 4 hours, preferably overnight, for best slicing results.
Warm and dry your knife between slices for neat serving pieces.
This nourishing marshmallow whip cheesecake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Marshmallow Whip Cheesecake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Let the 8 oz cream cheese come to room temperature (about 30 minutes). Beat with an electric mixer until smooth and fluffy, 2-3 minutes. Scrape the bowl to ensure no lumps remain.
Add the 7 oz jar of marshmallow creme and 1 teaspoon vanilla. Start mixing on low and increase to medium until fully combined and glossy, about 1-2 minutes.
Gently fold in the thawed 8 oz tub of whipped topping using a rubber spatula, preserving air and volume until no streaks remain, about 20-30 folds.
Spread the filling evenly into the 9-inch graham cracker crust using an offset spatula. Smooth the top or create decorative peaks as desired.
Cover and refrigerate for at least 4 hours, ideally overnight, to firm up. For best slices, chill 6 hours.
Add optional whipped cream, fruit, or chocolate shavings just before serving. For clean slices, warm and dry the knife between cuts.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@festive-cooks on social media!


Crispy, cinnamon-sugar coated apple fries made in the air fryer — a quick, family-friendly snack or dessert ready in under 30 minutes.

Golden, flaky croissants filled with ham, melted cheddar and Swiss, finished with a glossy egg wash and cooked in the air fryer for quick, crowd pleasing results.

Crispy air fryer cauliflower tossed in a creamy sweet-spicy bang bang sauce for a crowd-pleasing, quick appetizer or weeknight treat.

Leave a comment & rating below or tag @festive-cooks on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.