Whipped Marshmallow Cheesecake

An elegant Whipped Marshmallow Cheesecake brings light, cloudlike texture to a classic dessert. The airy marshmallow folding and a silky cream-cheese base create a refined contrast of sweetness and tang. Serve chilled slices that offer a glossy, pale ivory surface with a delicate, toasted-top finish. For a complementary fruity counterpoint, consider a bright companion like our blackberry lavender cheesecake bites, which echo the cheesecake’s floral notes while adding jewel-toned color.

Why Make This Recipe

• Effortless Yet Elegant: Whipped marshmallow creates lift without complex techniques.
• Minimal Ingredients: A short list focuses on premium dairy and a crisp crust.
• Impressive Flavor: The toasted marshmallow aroma and cream-cheese tang feel luxurious.

This version elevates ordinary cheesecake by folding in marshmallow for a lighter mouthfeel and a glossy finish that takes well to quick torching or a brief broil. The balance of textures—crisp base, dense cream, and fluffy topping—makes each bite captivating and refined.

Ingredients

Base

• 1 1/2 cups graham cracker crumbs — finely ground for even texture.
• 6 tbsp unsalted butter, melted — room temperature butter, not hot.
• 2 tbsp granulated sugar.

Filling

• 16 oz (450 g) cream cheese, softened — bring to room temperature for smooth whipping.
• 2/3 cup powdered sugar, sifted — prevents graininess.
• 1 tsp pure vanilla extract.
• 2 large eggs, room temperature — warmer eggs incorporate more smoothly.
• Zest of 1 lemon (optional) — finely grated for a bright lift.

Marshmallow Topping

• 1 1/4 cups marshmallow fluff or marshmallow cream — keep at room temperature for easier folding.
• 1/2 cup heavy cream, chilled — for whipping to soft peaks.
• 1 tbsp light corn syrup (optional) — helps glossy sheen for torching.
• Pinch of salt.

Garnish (optional)

• Toasted marshmallow crumbs, finely chopped toasted almonds, or a light dusting of cocoa powder.

How to Make Whipped Marshmallow Cheesecake:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment.
2. Mini-tip: Chill the pan briefly after greasing to help the crust set faster.
3. Make the crust: Combine graham crumbs, melted butter, and sugar until evenly moistened. Press the mixture into the pan’s base with the back of a measuring cup to form a compact, even layer. Bake 8–10 minutes until fragrant and lightly amber. Cool on a rack; the crust should be firm to the touch.
4. Prepare the filling: Beat cream cheese until perfectly smooth and pale. Add powdered sugar and vanilla, scraping the bowl occasionally. Add eggs one at a time, mixing just until incorporated—do not overbeat. Fold in lemon zest if using. The batter should be glossy and slightly thick.
5. Bake the cheesecake: Pour filling over the cooled crust and level the surface. Bake 35–40 minutes until the edges are set and the center still trembles slightly when tapped. Turn off the oven, crack the door, and let the cake cool inside for 30 minutes to prevent cracking.
6. Chill: Transfer to the refrigerator for at least 4 hours, preferably overnight, until fully chilled and firm.
7. Whip the marshmallow topping: Whip chilled heavy cream to soft peaks. Gently fold in marshmallow fluff and corn syrup until the mixture becomes pillowy and spreadable; texture should be glossy and cloudlike.
8. Finish and torch: Spread the whipped marshmallow over the chilled cheesecake in even swirls. For a toasted surface, use a kitchen torch to lightly brown peaks until golden; alternatively, broil for 10–20 seconds while watching closely for color change.

Mini-tip: When broiling, position the rack close to the element and keep the oven door slightly ajar to control caramelization. Sensory cue: look for a warm, caramel hue and a sweet, toasty aroma.

How to Serve Whipped Marshmallow Cheesecake:

Slice with a hot, dry knife for clean edges. Plate each slice on a chilled dish and add a small quenelle of berry compote or a few fresh berries to cut the sweetness and add color. For an elegant finish, scatter micro-herbs or edible flowers and a few toasted marshmallow crumbs for texture contrast. A drizzle of salted caramel or a thin ribbon of fruit coulis creates striking visual lines.

Also pair this cheesecake with lighter tea or a bright, citrusy wine, and consider serving alongside a petite pastry for a composed dessert plate like our blueberry cheesecake crumble muffins for a tea service.

How to Store Whipped Marshmallow Cheesecake:

Refrigerate: Keep the cake in the refrigerator covered loosely with plastic wrap and a lid to prevent condensation on the marshmallow surface. Store for up to 3–4 days; the topping holds best on day one.

Freeze: Freeze un-topped slices wrapped tightly in plastic and then foil for up to 1 month. Thaw overnight in the refrigerator, then add freshly whipped marshmallow or cool whipped cream before serving.

Re-torching tip: If the marshmallow dulls after refrigeration, briefly re-toast with a torch for five to ten seconds to restore aroma and color.

Tips to Make Whipped Marshmallow Cheesecake:

• Use room-temperature cream cheese and eggs to ensure a silky, lump-free batter.
• Avoid overbaking: remove when the center still quivers for a creamy interior.
• For stable topping, chill the whipped marshmallow briefly before spreading to keep defined swirls.
• Torch with gentle, sweeping motions to prevent scorching and to achieve an even golden tone.

Variation (if any):

• Chocolate swirl: Fold 1/4 cup melted, cooled dark chocolate into the filling for marbled richness.
• Citrus brightening: Replace lemon zest with orange zest and top with candied orange peel for an elevated profile.
• Individual servings: Bake in a muffin tin lined with foil cups for personal tarts and top just before serving for dramatic presentation.

FAQs:

Can I use store-bought marshmallow fluff?

Yes. Store-bought marshmallow fluff works well and keeps the topping smooth and glossy; warm it slightly if very stiff for easier folding.

How do I prevent cracks in the cheesecake?

Cool slowly by leaving the cake in the turned-off oven with the door ajar for 30 minutes, then chill fully. Gentle baking and even temperature reduce cracking.

Is the topping safe to broil instead of torching?

Yes, but watch closely. Broil for only a few seconds until golden; keep the oven door slightly open and stand nearby to prevent burning.

Can I make this gluten-free?

Yes. Use gluten-free graham or almond flour for the crust and confirm all other ingredients are gluten-free.

Conclusion

This Whipped Marshmallow Cheesecake offers a refined balance of airy sweetness and creamy tang, ideal for a special dinner or an elevated tea service. Its streamlined ingredient list and approachable techniques deliver dramatic results—a glossy, toasted crown atop a silky interior and crisp base. If you explore variations or plating ideas, please leave a comment and share photos on social media to inspire others. For further inspiration on marshmallow-cheesecake techniques and assembly, see Marshmallow Cream Cheesecake – I Am Baker. How would you make this dish your own?

Whipped Marshmallow Cheesecake

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• Author: chef-ava
• Total Time: 240 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

An elegant and airy cheesecake that combines a silky cream cheese base with a fluffy marshmallow topping for a refined dessert experience.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 16 oz cream cheese, softened
• 2/3 cup powdered sugar, sifted
• 1 tsp pure vanilla extract
• 2 large eggs, room temperature
• Zest of 1 lemon (optional)
• 1 1/4 cups marshmallow fluff or marshmallow cream
• 1/2 cup heavy cream, chilled
• 1 tbsp light corn syrup (optional)
• Pinch of salt

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Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment.
2. Make the crust: Combine graham crumbs, melted butter, and sugar until evenly moistened. Press the mixture into the pan’s base.
3. Bake for 8–10 minutes until fragrant, then cool.
4. Prepare the filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, then eggs one at a time, mixing just until incorporated. Fold in lemon zest if using.
5. Pour filling over the cooled crust and level the surface.
6. Bake for 35–40 minutes until edges are set; cool in the oven.
7. Chill in refrigerator for at least 4 hours, preferably overnight.
8. Whip the heavy cream to soft peaks, then gently fold in marshmallow fluff.
9. Spread the whipped marshmallow over the cheesecake.
10. Lightly torch the surface or broil for a few seconds until golden.

Notes

Use room-temperature ingredients for best results and avoid overbaking the cheesecake to prevent cracking.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 60mg