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