Marshmallow Cream Cheesecake is a light, fluffy, no-bake dessert that combines the richness of cream cheese with the sweetness of marshmallow crème. Set on a buttery graham cracker crust and topped with marshmallow whipped cream, this cheesecake has a soft, airy texture that melts in your mouth. It delivers classic s’mores-inspired flavors without the need for baking, making it perfect for warm days, holidays, or when you want an effortless yet impressive dessert.
Ingredients
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1½ cups marshmallow fluff (marshmallow crème)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Topping
- Marshmallow whipped cream
- Mini marshmallows
- Crushed graham crackers
Step-by-Step Instructions
Step 1: Make the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Use the back of a measuring cup to create a compact, even crust. Set aside.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy, making sure there are no lumps. Add the marshmallow fluff and vanilla extract, then mix until fully combined and silky.
In a separate bowl, pour in the heavy whipping cream. Begin whipping on low speed, then gradually increase to high speed until stiff peaks form. This will take only a few minutes.
Gently fold the whipped cream into the cream cheese and marshmallow mixture, using a spatula and slow movements to maintain the airy texture.
Step 3: Assemble the Cheesecake
Spoon the cheesecake filling into the prepared graham cracker crust. Spread it evenly and smooth the top. Place the cheesecake in the refrigerator and chill for at least 4 hours, or until fully set.
Step 4: Add the Topping
Once the cheesecake is firm, spread a generous layer of marshmallow whipped cream over the top. Finish with mini marshmallows and crushed graham crackers for added texture and decoration.
Serving and Storage Tips
- Serve chilled for the best texture and flavor.
- Store leftovers in the refrigerator, covered, for up to 3–4 days.
- To freeze, omit the topping and wrap the cheesecake tightly. Freeze for up to 2–3 months. Thaw in the refrigerator and add toppings just before serving.
This Marshmallow Cream Cheesecake is the perfect combination of creamy, fluffy, and sweet. With no baking required and simple ingredients, it’s an easy dessert that still feels indulgent and special.