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A perfect slice of creamy no-bake marshmallow cheesecake on a white plate, showing the light and airy texture of the filling.
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.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs about 10 full sheets
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Marshmallow Filling
  • 10 oz mini marshmallows one standard bag
  • 1/2 cup milk whole milk recommended
  • 16 oz cream cheese two blocks, softened to room temperature
  • 1.5 cups heavy whipping cream cold
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch Springform Pan
  • 1 Electric Mixer
  • 1 Saucepan

Method
 

Crust Preparation
  1. 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.
  2. 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
  1. 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.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until it's completely smooth and free of lumps.
  3. Pour the cooled marshmallow mixture into the beaten cream cheese and mix on low speed until just combined and smooth.
  4. In a separate chilled bowl, whip the cold heavy cream and vanilla extract on high speed until stiff peaks form.
  5. 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
  1. Pour the filling into the prepared graham cracker crust and spread it into an even layer.
  2. 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.
Keyword easy cheesecake,marshmallow dessert,no bake cheesecake

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