Description
No-Bake Marshmallow Cheesecake is a light, creamy dessert made with fluffy marshmallows, rich cream cheese, and a buttery graham cracker crust. It’s an easy, crowd-pleasing treat that requires no oven time and delivers a perfectly smooth, melt-in-your-mouth texture.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tbsp sugar
- 10 oz (280 g) mini marshmallows
- 1/2 cup whole milk
- 16 oz (450 g) cream cheese, softened
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Optional toppings: whipped cream, chocolate shavings, or fresh berries
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until fully combined and press into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 20 minutes.
- In a saucepan over low heat, melt the mini marshmallows with milk, stirring constantly until smooth. Remove from heat and let cool to room temperature.
- In a large bowl, beat the softened cream cheese and vanilla extract until smooth and creamy.
- Add the cooled marshmallow mixture to the cream cheese and beat until fully incorporated.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the marshmallow cheesecake mixture until evenly combined.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until fully set. Garnish with whipped cream or desired toppings before serving.
Notes
- Ensure the marshmallow mixture is completely cooled before mixing with the cream cheese to prevent curdling.
- For added flavor, try mixing crushed cookies or chocolate chips into the crust.
- This cheesecake can be made up to 2 days ahead and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American