Welcome to the dreamiest, creamiest dessert imaginable: the ultimate No-Bake Marshmallow Cheesecake. If you’re searching for a simple yet show-stopping treat, you’ve found it. This recipe combines the sweet, nostalgic flavor of marshmallows with the rich tang of cream cheese, all nestled in a buttery graham cracker crust. Forget turning on your oven; this dessert is all about effortless indulgence. It’s the perfect make-ahead dessert for parties, potlucks, or any time a sweet craving hits.
We’ve designed this recipe to be completely foolproof, resulting in a light, airy, and perfectly set cheesecake every single time. Get ready to whip up a dessert that will have everyone asking for the recipe.
Why You’ll Love This No-Bake Marshmallow Cheesecake
- Unbelievably Easy: With simple ingredients and no oven required, it’s a perfect recipe for beginners and seasoned cooks alike.
- Light and Fluffy Texture: The marshmallow fluff creates a uniquely airy and mousse-like consistency that melts in your mouth.
- Perfectly Sweet: It strikes the ideal balance of sweetness without being overwhelming.
- Crowd-Pleasing Flavor: The classic combination of marshmallow and graham cracker is a nostalgic favorite that everyone loves. If you enjoy this, you might also love our festive Pink Coconut Snowball Cake Bars.
The Key to Fluffy Perfection: Ingredients You’ll Need
The magic of this cheesecake lies in its simple, high-quality ingredients. Here’s what you’ll need to gather.
For the Graham Cracker Crust
- Graham Cracker Crumbs: The classic foundation. You can crush your own crackers or buy pre-made crumbs.
- Unsalted Butter: Melted butter binds the crumbs together to create a firm, crisp crust.
- Granulated Sugar: Adds a touch of sweetness to complement the filling.
For the Marshmallow Cheesecake Filling
- Cream Cheese: Use full-fat, block-style cream cheese, and make sure it’s softened to room temperature for a smooth, lump-free filling.
- Marshmallow Fluff (or Crème): This is the star ingredient! It provides sweetness, flavor, and that signature light, airy texture.
- Heavy Whipping Cream: Whipped to stiff peaks, it incorporates air and makes the cheesecake incredibly fluffy. Ensure it’s very cold before whipping.
- Powdered Sugar: Just a little to stabilize the whipped cream and add a bit of sweetness.
- Vanilla Extract: Enhances all the other flavors.
Step-by-Step Instructions for the Perfect Cheesecake
Follow these simple steps to create a flawless dessert.
Step 1: Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan.
- Place the crust in the freezer to chill and firm up while you prepare the filling. This helps create a sturdier base.
Step 2: Make the Creamy Filling
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy, with no lumps.
- Add the marshmallow fluff and vanilla extract to the cream cheese. Beat again until everything is well combined and smooth.
- In a separate, chilled bowl, whip the cold heavy cream and powdered sugar on high speed until stiff peaks form. Be careful not to over-whip.
- Gently fold the whipped cream into the marshmallow and cream cheese mixture in two or three additions. Be gentle to maintain the airy texture. Stop folding as soon as it’s evenly combined.
Step 3: Assemble and Chill to Perfection
- Pour the cheesecake filling over the chilled graham cracker crust and spread it into an even layer with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight. Chilling is crucial for the cheesecake to set properly.
- Once set, carefully run a thin knife around the edge of the pan before releasing the springform side. Serve chilled.
Pro Tips for Cheesecake Success
- Room Temperature is Key: For the smoothest filling, ensure your cream cheese is truly at room temperature. This prevents lumps.
- Keep it Cold: Use very cold heavy whipping cream and a chilled bowl for the fluffiest, most stable whipped cream.
- Don’t Rush the Chill: The hardest part is waiting! Give the cheesecake the full 6-8 hours (or overnight) to set completely. Rushing this step can lead to a soft or runny dessert.
- Easy Slicing: For clean, beautiful slices, dip a sharp knife in hot water and wipe it dry between each cut.
Fun Variations to Try
While this No-Bake Marshmallow Cheesecake is fantastic on its own, it’s also a perfect canvas for creativity!
- Chocolate Lover’s Dream: Use chocolate graham crackers for the crust and fold in a half cup of mini chocolate chips into the filling. Drizzle with hot fudge sauce before serving.
- Fruity Twist: Top with fresh berries, a swirl of strawberry jam, or a vibrant lemon curd.
- S’mores Style: Drizzle with chocolate ganache and top with toasted mini marshmallows and extra graham cracker crumbles.
- Cookie Crust: Swap the graham crackers for crushed Oreo cookies (no need to remove the filling!) for a delicious cookies-and-cream vibe. For another cookie-based treat, try our Pumpkin Pie Cookies.
How to Store Your No-Bake Cheesecake
Your cheesecake can be made ahead of time, making it perfect for events. Store it, tightly covered with plastic wrap or in an airtight container, in the refrigerator for up to 4 days. You can also freeze the cheesecake for up to 2 months. Thaw it in the refrigerator overnight before serving.
Frequently Asked Questions About No-Bake Marshmallow Cheesecake
Yes, you can make this in an 8×8 inch square pan for cheesecake bars, or a 9-inch deep-dish pie plate. Note that the thickness of the crust and filling will vary, and the chilling time should remain the same.
While marshmallow fluff is recommended for the best texture, you can substitute it. Melt 10 oz of mini marshmallows with 2-3 tablespoons of milk or cream in a saucepan over low heat until smooth. Let it cool slightly before mixing it with the cream cheese, as a hot mixture can ruin the filling.
For the best results, the cheesecake needs to chill for a minimum of 6-8 hours in the refrigerator. Chilling it overnight is even better, as this gives it ample time to firm up completely for clean, perfect slices.
This cheesecake is delicious with many toppings! Try a drizzle of chocolate or caramel sauce, a spoonful of cherry or strawberry pie filling, a dollop of fresh whipped cream, or a sprinkle of mini chocolate chips or toasted coconut.
The most common reason for a runny cheesecake is not chilling it long enough. Another cause could be overmixing the whipped cream or not whipping it to stiff peaks, which reduces its stabilizing power. Finally, ensure you used full-fat block cream cheese, as lower-fat versions contain more water and don’t set as well.
The Ultimate No-Bake Marshmallow Cheesecake Recipe
No-Bake Marshmallow Cheesecake: The Easiest, Fluffiest Treat
Ingredients
Equipment
Method
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan.
- Place the crust in the freezer to chill and firm up while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it's completely smooth and creamy, with no lumps.
- Add the marshmallow fluff and vanilla extract to the cream cheese. Beat again until everything is well combined and smooth.
- In a separate, chilled bowl, whip the cold heavy cream and powdered sugar on high speed until stiff peaks form. Be careful not to over-whip.
- Gently fold the whipped cream into the marshmallow and cream cheese mixture in two or three additions. Be gentle to maintain the airy texture. Stop folding as soon as it's evenly combined.
- Pour the cheesecake filling over the chilled graham cracker crust and spread it into an even layer with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight. Chilling is crucial for the cheesecake to set properly.
- Once set, carefully run a thin knife around the edge of the pan before releasing the springform side. Serve chilled.
Notes
Keep it Cold: Use very cold heavy whipping cream and a chilled bowl for the fluffiest, most stable whipped cream.
Don't Rush the Chill: Give the cheesecake the full 6-8 hours (or overnight) to set completely. Rushing this step can lead to a soft or runny dessert.
Easy Slicing: For clean, beautiful slices, dip a sharp knife in hot water and wipe it dry between each cut.
Enjoy and Share Your Creation!
We are so excited for you to try this incredibly easy and delicious No-Bake Marshmallow Cheesecake. It’s a recipe destined to become a family favorite. If you make it, we would love to see! Please leave a comment below or share a photo of your masterpiece on Pinterest. Happy baking!
