Craving a dessert that feels like a hug in every bite? This No-Bake Marshmallow Cheesecake delivers fluffy, dreamy texture with the perfect balance of creamy tang and gentle sweetness. It requires no oven time, making it an effortless choice for warm weather treats or last-minute dessert needs.
Marshmallows melt into the cream cheese filling, giving it a cloud-like lift that sets up beautifully in the fridge. Paired with a buttery graham cracker crust, this chilled cheesecake is perfect for celebrations or everyday indulgence.
What Kind of Marshmallows Should I Use?
Mini marshmallows are ideal for quicker melting, but regular-sized ones work just as well if cut into smaller pieces. Make sure they’re fresh and soft for smooth melting into the creamy filling.
Ingredients for the No-Bake Marshmallow Cheesecake
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 1 tablespoon sugar
- 10 oz mini marshmallows
- 1/2 cup whole milk
- 16 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
How To Make the No-Bake Marshmallow Cheesecake
Step 1: Prepare the Crust
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you make the filling.
Step 2: Melt the Marshmallows
In a saucepan, heat the milk and marshmallows over medium-low heat, stirring constantly until melted and smooth. Remove from heat and let cool to room temperature.
Step 3: Beat the Cream Cheese
In a large bowl, beat the softened cream cheese with vanilla extract until smooth and fluffy.
Step 4: Combine Marshmallow and Cream Cheese Mixtures
Slowly mix the cooled marshmallow mixture into the cream cheese until fully incorporated.
Step 5: Fold in Whipped Cream
Whip the heavy cream until stiff peaks form. Gently fold it into the marshmallow-cream cheese mixture until smooth and light.
Step 6: Assemble and Chill
Pour the filling over the prepared crust. Smooth the top with a spatula and refrigerate for at least 6 hours or overnight until set.
How to Serve and Store This Cheesecake
Serve slices chilled directly from the fridge. Add toppings like whipped cream, fresh berries, or a drizzle of chocolate for a festive touch. Store leftovers tightly covered in the fridge for up to 5 days.
Frequently Asked Questions
Can I use marshmallow fluff instead of melting marshmallows?
Yes, but it may change the texture slightly. Use about 1 1/2 cups of fluff in place of melted marshmallows.
Can I freeze this cheesecake?
Yes, wrap it tightly and freeze for up to a month. Thaw in the fridge overnight before serving.
Can I make this ahead of time?
Absolutely! It’s a great make-ahead dessert since it needs chilling time to set.
What can I use instead of graham crackers for the crust?
Crushed digestive biscuits, vanilla wafers, or even Oreos make delicious alternatives.
How do I prevent lumps in the filling?
Make sure the cream cheese is softened and that the marshmallow mixture is completely cooled before combining.
Want More Cheesecake Ideas?
If you love this fluffy no-bake version, try these irresistible takes on creamy favorites:
- Cherry Chocolate Cheesecake for a fruity chocolate delight.
- Sopapilla Cheesecake Bars with cinnamon sugar layers.
- Pistachio Cheesecake Brownies for nutty richness.
- Christmas Maraschino Cherry Shortbread Cookies if you’re into cheesecake-inspired cookies.
- Peanut Butter Balls with Chocolate Rice Krispies for another no-bake dessert.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go with classic marshmallow or try a flavored one? Did you add fruit or chocolate on top?
I love seeing your twists on these treats. Questions are welcome too—let’s help each other chill and bake smarter. And if you’re looking for more easy, delicious creations, follow me on Pinterest at Nina Dishes.
No-Bake Marshmallow Cheesecake
- Total Time: 25 minutes + chill
- Yield: 10 servings
- Diet: Vegetarian
Description
This No-Bake Marshmallow Cheesecake is a light, fluffy dessert made with melted marshmallows, whipped cream, and tangy cream cheese all resting on a buttery graham cracker crust. No oven required—just chill and serve!
Ingredients
2 cups graham cracker crumbs
1/2 cup melted unsalted butter
1 tablespoon sugar
10 oz mini marshmallows
1/2 cup whole milk
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream
Instructions
1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Chill in fridge.
2. In a saucepan, melt marshmallows with milk over medium-low heat, stirring constantly until smooth. Let cool to room temperature.
3. In a large bowl, beat softened cream cheese with vanilla until fluffy.
4. Slowly mix cooled marshmallow mixture into the cream cheese.
5. Whip heavy cream until stiff peaks form. Gently fold into the marshmallow-cream cheese mix.
6. Pour filling over crust. Smooth top and refrigerate at least 6 hours or overnight.
Notes
Use mini marshmallows for faster melting.
Ensure the marshmallow mixture is fully cooled before mixing with cream cheese.
Chill the cheesecake overnight for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Sodium: 290mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: marshmallow cheesecake, no bake dessert, summer cheesecake
