Description

This dreamy, no-bake marshmallow cheesecake features a fluffy, creamy filling atop a buttery graham cracker crust, all finished with whipped cream and marshmallow topping. It’s a crowd-pleasing dessert that’s easy to make and perfect for any occasion—no oven required!

Ingredients

Scale

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar (optional)
3 cups mini marshmallows
1/2 cup heavy cream (for melting marshmallows)
16 oz full-fat cream cheese, at room temperature
1 teaspoon vanilla extract
1 cup heavy cream, chilled (for whipping)
Optional toppings: whipped cream, extra marshmallows, chocolate shavings, fresh berries

Instructions

Mix graham cracker crumbs, melted butter, and sugar in a medium bowl until the texture resembles wet sand (about 2 minutes). Press firmly into the base of a 9-inch springform pan. Refrigerate for at least 20 minutes to set.
In a small saucepan over low heat, combine mini marshmallows and 1/2 cup heavy cream. Stir constantly until marshmallows are just melted and smooth, about 5-6 minutes. Let cool for 10 minutes.
In a large mixing bowl, beat the cream cheese and vanilla extract until very smooth and fluffy, about 2-3 minutes. Scrape down the bowl often.
Slowly pour the cooled marshmallow mixture into the cream cheese, beating as you go. Add in batches and mix well after each addition until the filling is silky and lump-free.
In a separate cold bowl, whip the remaining 1 cup heavy cream to soft peaks (about 2-3 minutes with a hand mixer).
Gently fold the whipped cream into the marshmallow-cream cheese mixture using a spatula and a light hand to keep the filling airy.
Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently to release air bubbles.
Cover the cheesecake with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight.
Release the cheesecake from the pan. Top with whipped cream, extra marshmallows, or berries. Slice with a hot, dry knife for clean edges.

Notes

For best results, use room temperature cream cheese and chill the cheesecake overnight for clean slices. Line the pan with parchment for easy removal. You can personalize the crust with a dash of cinnamon or swap in chocolate wafers. For gluten-free, use gluten-free graham crackers. Vegan marshmallows work as a substitute. Always fold whipped cream gently to keep the filling airy.

Prep Time: 30 minutes
Cook Time: 6 hours (chill time)
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 380
Sugar: 22
Sodium: 260
Fat: 27
Saturated Fat: 16
Carbohydrates: 31
Protein: 4

Keywords: marshmallow cheesecake, no-bake cheesecake, easy dessert, summer dessert, potluck dessert, creamy cheesecake, marshmallow dessert, no oven cheesecake