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The full no-bake marshmallow cheesecake presented on a cake stand, ready to be served. The top is smooth and creamy, inviting a slice.

No-Bake Marshmallow Cheesecake: The Easiest, Fluffiest Treat

Discover the dreamiest, creamiest No-Bake Marshmallow Cheesecake! This easy, foolproof recipe delivers a light, airy, and mousse-like dessert with a buttery graham cracker crust. No oven required, perfect for any occasion and guaranteed to be a crowd-pleaser.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs about 10 full sheets
  • 6 tbsp unsalted butter melted
  • 1/4 cup granulated sugar
For the Marshmallow Cheesecake Filling
  • 16 oz cream cheese softened to room temperature
  • 7 oz marshmallow fluff one standard jar
  • 1.5 cups heavy whipping cream cold
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch springform pan
  • 1 Electric Mixer
  • 3 Mixing Bowls

Method
 

Prepare the Crust
  1. 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.
  2. Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan.
  3. Place the crust in the freezer to chill and firm up while you prepare the filling.
Make the Creamy Filling
  1. 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.
  2. Add the marshmallow fluff and vanilla extract to the cream cheese. Beat again until everything is well combined and smooth.
  3. 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.
  4. 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.
Assemble and Chill to Perfection
  1. Pour the cheesecake filling over the chilled graham cracker crust and spread it into an even layer with a spatula.
  2. 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.
  3. Once set, carefully run a thin knife around the edge of the pan before releasing the springform side. Serve chilled.

Notes

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: 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.