Why You’ll Love This Recipe
If you’re looking for a cheesecake that’s both easy and irresistible, this No-Bake Marshmallow Cheesecake is a must-try. Instead of baking, the filling is set with melted marshmallows, which give it a light, fluffy texture and a subtle sweetness. The graham cracker crust provides the perfect crunchy base, while the marshmallow-infused cheesecake layer is creamy yet airy—almost like a mousse. I once topped mine with fresh strawberries and a drizzle of chocolate, and it turned into a showstopping dessert that disappeared in minutes. This recipe is ideal for summer when you want a cool treat without turning on the oven, but it works beautifully year-round for holidays, gatherings, or anytime you need a fuss-free yet elegant dessert.
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No-Bake Marshmallow Cheesecake – A Light and Fluffy Dessert
- Total Time: 4 hrs 20 mins (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
No-Bake Marshmallow Cheesecake is a light, fluffy, and creamy dessert made with a buttery graham cracker crust, marshmallow filling, and chilled to perfection—no oven required.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
- 10 oz mini marshmallows
- 1/2 cup whole milk
- 16 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Whipped cream (for topping, optional)
- Mini marshmallows or chocolate shavings (for garnish, optional)
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press mixture firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.
- In a saucepan over low heat, melt mini marshmallows with milk, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add marshmallow mixture and vanilla, mixing until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into marshmallow cream cheese mixture.
- Pour filling over prepared crust and smooth the top.
- Refrigerate for at least 4 hours, or until firm.
- Top with whipped cream, mini marshmallows, or chocolate shavings before serving.
Notes
- For extra flavor, add a swirl of melted chocolate or fruit puree before chilling.
- Make individual cheesecakes by dividing mixture into cupcake liners.
- Best served chilled straight from the fridge.
- Will keep in refrigerator for up to 4 days.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham crackers – Crushed into crumbs to form the base of the crust.
Butter – Melted butter binds the crumbs and creates a firm crust.
Sugar – Sweetens the crust slightly and balances the tangy filling.
Marshmallows – The key ingredient that melts into the filling, adding sweetness and structure.
Cream cheese – Softened cream cheese provides the classic cheesecake tang and creamy texture.
Heavy cream – Whipped into the filling for lightness and volume.
Vanilla extract – Enhances the marshmallow flavor with warmth and depth.
Lemon juice (optional) – Adds a subtle tang that balances the sweetness.
Toppings (optional) – Fresh berries, chocolate shavings, caramel drizzle, or whipped cream.
Directions
Start by making the crust: combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a springform pan or pie dish, then refrigerate while you prepare the filling.
In a saucepan over low heat, melt marshmallows with a splash of heavy cream, stirring until smooth. Remove from heat and let cool slightly.
In a large bowl, beat the cream cheese until creamy. Fold in the melted marshmallow mixture, vanilla extract, and lemon juice if using. In a separate bowl, whip the remaining heavy cream until soft peaks form, then gently fold it into the cheesecake mixture until light and fluffy.
Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set. Add toppings just before serving.
Servings and timing
This recipe makes about 10–12 servings. Prep time is 25 minutes, plus at least 4 hours of chilling.
Storage/reheating
Store the cheesecake in the refrigerator, covered, for up to 4 days. It can also be frozen for up to 2 months—wrap tightly before freezing and thaw overnight in the fridge before serving.
Variations and Customizations
Chocolate Marshmallow Cheesecake – Add cocoa powder to the filling and top with chocolate chips.
Strawberry Swirl – Fold strawberry puree into the filling for fruity flavor.
S’mores Cheesecake – Top with mini marshmallows, chocolate chunks, and crushed graham crackers.
Peanut Butter Version – Mix peanut butter into the filling and top with Reese’s pieces.
Coconut Twist – Use coconut marshmallows and sprinkle shredded coconut on top.
Oreo Base – Replace graham crackers with crushed Oreos for a chocolatey crust.
Citrus Zest – Add lemon or orange zest to brighten the filling.
Salted Caramel Cheesecake – Drizzle caramel sauce over the top with a sprinkle of sea salt.
Berry Bliss – Decorate with blueberries, raspberries, or a mixed berry compote.
Mini Cheesecakes – Make individual servings in cupcake liners for parties.
FAQs
Do I need gelatin for this cheesecake?
No, melted marshmallows provide enough structure.
Can I use mini marshmallows?
Yes, they melt even faster than large ones.
Does it taste like marshmallows?
It has a light marshmallow flavor but mostly tastes creamy and sweet.
Can I make this ahead of time?
Yes, it’s perfect for preparing a day in advance.
Can I use Cool Whip instead of whipped cream?
Yes, substitute equal amounts, though the texture will be slightly different.
How do I prevent lumps in the filling?
Make sure the cream cheese is softened and beat until smooth before mixing.
Can I make it in a pie dish?
Yes, a deep-dish pie pan works well if you don’t have a springform pan.
How do I cut clean slices?
Chill thoroughly and use a sharp knife dipped in hot water, wiping between slices.
Can I use flavored marshmallows?
Yes, flavored marshmallows add a fun twist (like strawberry or chocolate).
Can I freeze leftovers?
Yes, wrap tightly and freeze for up to 2 months.
Conclusion
No-Bake Marshmallow Cheesecake is a light, fluffy, and delightfully sweet dessert that requires minimal effort. With its creamy texture, graham cracker crust, and endless topping options, it’s versatile enough for any occasion. Whether you keep it classic or try a fun variation like s’mores or peanut butter, this cheesecake is guaranteed to impress. Perfect for summer or holidays, it’s a make-ahead dessert that saves time while delivering indulgence.
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