Discover the ultimate easy dessert with this No-Bake Marshmallow Cheesecake. This recipe delivers a perfectly creamy, light, and fluffy cheesecake with a delightful marshmallow flavor, all without ever turning on your oven. It’s the simple, crowd-pleasing treat you’ve been searching for, combining the tangy taste of classic cheesecake with the sweet, airy texture of marshmallows. If you want a guaranteed showstopper that takes minimal effort, this is the recipe for you.
Why This No-Bake Marshmallow Cheesecake Recipe is a Must-Try
You’ll fall in love with this recipe’s simplicity and incredible taste. It’s a fantastic choice for any occasion, from summer barbecues to holiday gatherings, because it requires no oven space and can be made ahead of time. The texture is what truly sets it apart—it’s unbelievably smooth and light, melting in your mouth with every bite. Plus, the classic graham cracker crust provides the perfect crunchy contrast.
The Simple Ingredients You’ll Need
This recipe uses straightforward ingredients that are easy to find. Here’s what you’ll need to create this masterpiece.
For the Graham Cracker Crust:
Graham Cracker Crumbs: The classic foundation for any cheesecake. You can buy pre-crushed crumbs or make your own by processing whole graham crackers.
Unsalted Butter: Melted butter binds the crumbs together to create a firm, delicious crust.
Granulated Sugar: Adds a touch of sweetness to complement the buttery crumbs.
For the Marshmallow Filling:
Mini Marshmallows: The star of the show! They melt down to create a sweet, fluffy base for the filling.
Milk: Used to melt the marshmallows into a smooth, liquid consistency. Whole milk works best for richness.
Cream Cheese: Use full-fat, block-style cream cheese, and make sure it’s softened to room temperature to avoid lumps.
Heavy Whipping Cream: Whipped to stiff peaks, this is the secret to the cheesecake’s light and airy texture.
Vanilla Extract: Enhances the sweet flavors of the marshmallow and cream cheese.
How to Make The Perfect No-Bake Marshmallow Cheesecake (Step-by-Step)
Follow these simple steps to create a flawless dessert. The process is quick, easy, and practically foolproof.
Step 1: Prepare the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until all the crumbs are evenly moistened. 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 set while you prepare the filling.
Step 2: Create the Creamy Marshmallow Filling
In a saucepan over low heat, combine the mini marshmallows and milk. Stir continuously until the marshmallows are completely melted and the mixture is smooth. Remove from the heat and let it cool for about 10-15 minutes. In a large bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and creamy. Pour the slightly cooled marshmallow mixture into the cream cheese and beat until well combined.
Every bite is pure, fluffy perfection.
Step 3: Fold and Chill to Perfection
In a separate, chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold about one-third of the whipped cream into the marshmallow mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined, being careful not to overmix. Pour the filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 6 hours, or preferably overnight, until firm.
Pro Tips for the Best Marshmallow Cheesecake
Want to ensure your cheesecake is perfect every time? Follow these simple but effective tips.
Room Temperature Cream Cheese is Key: For a lump-free, silky-smooth filling, make sure your cream cheese is fully softened before you begin mixing.
Don’t Overmix the Whipped Cream: Fold the whipped cream in gently. Overmixing will deflate the air you worked to create, resulting in a denser cheesecake.
Chill Adequately: Be patient! The cheesecake needs at least 6 hours in the refrigerator to set properly. Rushing this step can lead to a soft, runny dessert.
Fun Variations to Try
While this No-Bake Marshmallow Cheesecake is incredible on its own, it’s also a fantastic canvas for other flavors. Try one of these delicious variations!
Chocolate Chip Marshmallow: Fold in a cup of mini chocolate chips into the filling before chilling for a delightful texture and chocolatey twist.
Oreo Cookie Crust: Substitute the graham crackers with crushed Oreo cookies for a rich, chocolatey base that pairs perfectly with the marshmallow filling.
Fruity Swirl: After pouring the filling into the crust, add dollops of your favorite fruit jam or pie filling and use a knife to gently swirl it through for a beautiful and flavorful effect. For another fruity treat, try these Blueberry Coffee Cake muffins.
Look at that perfectly light and creamy texture!
Storing Your Cheesecake
To store your cheesecake, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days. You can also freeze the cheesecake for up to 3 months. To do so, let it set completely, then wrap it tightly in plastic wrap and a layer of aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.
The key to a firm no-bake cheesecake is patience. Ensure you chill it for at least 6 hours, but overnight is best. Also, whipping the heavy cream to stiff peaks provides the structure it needs to set.
Yes, you can substitute a 7-ounce jar of marshmallow fluff (creme) for the mini marshmallows. Gently warm the fluff with the milk until it’s smooth and pourable, then proceed with the recipe as written.
Absolutely! This is a great make-ahead dessert. You can prepare it up to 2 days in advance and keep it covered in the refrigerator until you’re ready to serve.
This cheesecake is very versatile. You can use an Oreo or shortbread cookie crust, fold in mini chocolate chips or sprinkles, or top it with fruit, chocolate ganache, or caramel sauce before serving.
Store any leftovers tightly covered in the refrigerator for up to 5 days. You can also freeze individual slices or the whole cheesecake for up to 3 months for a delicious dessert anytime.
More Delicious Dessert Recipes You’ll Love
If you enjoyed this easy dessert, you’ll love exploring some of our other sweet creations. These Brownie Bottom Mini Cheesecakes are a decadent treat for any chocolate lover. For something truly unique, give these Pecan Caramel Baklava Cups a try. And if you can’t get enough of cheesecake, these Salted Caramel Cheesecake Balls are an absolute must-make.
Enjoy Your Perfect No-Bake Marshmallow Cheesecake
That’s all there is to it! A simple, stunning, and delicious No-Bake Marshmallow Cheesecake that is sure to become a new family favorite. We hope you love making and sharing this delightful dessert. If you try it, let us know how it turned out in the comments below and don’t forget to share your creations on Pinterest!
This No-Bake Marshmallow Cheesecake is the ultimate easy and elegant dessert!
No-Bake Marshmallow Cheesecake Recipe
FL Recipes
No-Bake Marshmallow Cheesecake: The Easiest Recipe!
This No-Bake Marshmallow Cheesecake is the ultimate easy dessert! A fluffy, creamy marshmallow filling sits atop a buttery graham cracker crust. It's a simple, no-oven-required recipe that delivers a perfectly sweet and light cheesecake every time.
16ozcream cheesetwo blocks, softened to room temperature
1.5cupsheavy whipping creamcold
1tspvanilla extract
Equipment
1 9-inch Springform Pan
1 Electric Mixer
1 Saucepan
Method
Crust Preparation
In a medium bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and mix until all crumbs are evenly moistened.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place in the freezer to set while you make the filling.
Filling Preparation
In a saucepan over low heat, combine the mini marshmallows and milk. Stir constantly until the marshmallows are completely melted and smooth. Remove from heat and allow to cool for 10-15 minutes.
In a large bowl, use an electric mixer to beat the softened cream cheese until it's completely smooth and free of lumps.
Pour the cooled marshmallow mixture into the beaten cream cheese and mix on low speed until just combined and smooth.
In a separate chilled bowl, whip the cold heavy cream and vanilla extract on high speed until stiff peaks form.
Gently fold about one-third of the whipped cream into the marshmallow mixture to lighten it. Then add the rest of the whipped cream and fold until just incorporated.
Assembly and Chilling
Pour the filling into the prepared graham cracker crust and spread it into an even layer.
Cover the cheesecake and refrigerate for at least 6 hours, or overnight, until firm. Once set, gently run a knife around the edge before releasing the springform pan side.
Nutrition
Calories: 410kcalProtein: 5gFat: 28gFiber: 1g
Notes
Make sure your cream cheese is at room temperature to prevent a lumpy filling. For best results, chill the cheesecake overnight to ensure it is fully set before slicing.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
