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This fluffy, creamy No-Bake Marshmallow Cheesecake is the perfect dessert when you want something indulgent without turning on the oven. Its buttery graham cracker crust and airy marshmallow cream cheese filling topped with toasted mini marshmallows create a nostalgic campfire sweetness that’s light yet satisfying. Whether for a summer get-together or a cozy night in, this cheesecake is both simple to make and impressive to serve.
The first time I made this cheesecake was for a family gathering and everyone was amazed at how soft and fluffy it was. Now it’s a regular request because it’s so easy and holds up well even on hot days.
Ingredients
- Graham cracker crumbs: provide a slightly sweet and crunchy base be sure to use finely crushed crumbs for an even crust
- Melted butter: binds the crust and adds richness use unsalted for better control over flavor
- Cream cheese: creates the creamy tangy filling choose full fat for best texture and taste
- Marshmallow fluff: brings sweetness and that signature pillowy texture opt for a high-quality brand
- Heavy whipping cream: adds volume and lightness whip it just until stiff peaks to avoid overmixing
- Vanilla extract: enhances flavor with a warm sweet note use pure extract for best results
- Mini marshmallows: make the topping playful and nostalgic look for fresh ones without discoloration
Step-by-Step Instructions
- Make the Crust:
- In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until you achieve a texture like wet sand. Press this mixture firmly into the bottom and slightly up the sides of a springform pan. Chill the crust in the refrigerator to set while you prepare the filling.
- Whip the Filling:
- Beat the cream cheese in a large bowl until completely smooth and creamy. Add marshmallow fluff and vanilla extract, mixing thoroughly until fully combined. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it airy and fluffy without deflating.
- Assemble the Cheesecake:
- Pour the marshmallow cream cheese filling over the chilled crust and smooth the top evenly with a spatula or spoon. Cover the cake and refrigerate for at least 4 hours to allow it to set properly. For the best texture, chill it overnight.
- Add the Marshmallow Topping:
- Once the cheesecake is firm, sprinkle a generous layer of mini marshmallows evenly over the top. For a beautiful finish, lightly toast the marshmallows using a kitchen torch or place under the broiler for just a minute. Keep a close eye to prevent burning.
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My favorite ingredient is definitely the marshmallow fluff because it transforms the filling from ordinary cream cheese into something that feels like a dreamy cloud. One memorable moment was making this for a camping-themed birthday party where the toasted marshmallow topping was a big hit with both kids and adults.
Storage Tips
Keep leftover cheesecake covered in an airtight container in the fridge. If you want to make it ahead, prepare the crust and filling then add the marshmallows right before serving to keep them fresh and chewy. This cheesecake can also be frozen without the marshmallow topping and thawed overnight in the fridge for a convenient make-ahead treat.
Ingredient Substitutions
If you don’t have marshmallow fluff try melting mini marshmallows gently with a little butter and let cool before folding into the cream cheese. You can replace graham cracker crumbs with digestive biscuits or vanilla wafers for a different twist. Using homemade whipped cream instead of store-bought gives a fresher flavor and better texture.
Serving Suggestions
Serve chilled with a drizzle of chocolate sauce or caramel for extra richness. Fresh berries or a berry compote add a bright contrast to the soft sweetness of the cheesecake. Cutting slices with a hot knife makes for clean presentation and easy serving especially with this soft filling.
Commonly Asked Questions
- → How long should it chill to set properly?
Chilling the cheesecake for at least 4 hours helps it firm up, but overnight refrigeration provides the best texture.
- → Can I whip fresh cream instead of using store-bought?
Yes, freshly whipped cream enhances the filling’s texture and adds a fresher taste.
- → What can replace marshmallow fluff if unavailable?
Melting mini marshmallows with a little butter, then cooling slightly before folding in works well as a substitute.
- → Is this dessert freezable?
The cheesecake can be frozen without marshmallow topping for up to a month, then thawed slowly in the fridge before serving.
- → What's the safest way to toast mini marshmallows?
Use a kitchen torch for control or broil on low for about a minute, watching carefully to prevent burning.