No-Bake Marshmallow Cheesecake Recipe – Easy Dessert Idea

Fluffy, creamy, and oh-so sweet – no-bake marshmallow cheesecake is the ultimate easy dessert! 🍰✨
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Warm Introduction

Imagine a cheesecake so dreamy and cloud-like that it melts in your mouth—without ever turning on the oven. That’s the magic of No-Bake Marshmallow Cheesecake. It’s nostalgic, reminding us of childhood marshmallow treats, yet modern in its elegant presentation.

This dessert is perfect for those moments when you crave indulgence but don’t want the fuss of baking. The marshmallow filling adds a whimsical sweetness, while the creamy base and buttery crust keep it grounded in classic cheesecake tradition. It’s light, airy, and irresistibly smooth, making it a crowd-pleaser for family gatherings, summer parties, or holiday spreads.

What is No-Bake Marshmallow Cheesecake?

No-Bake Marshmallow Cheesecake is a playful twist on traditional cheesecake. Unlike baked versions, which rely on eggs and oven time to set, this cheesecake uses marshmallow crème and whipped cream to achieve its fluffy, mousse-like texture.

The marshmallows add a unique sweetness and structure, creating a filling that’s lighter than baked cheesecake but still rich and satisfying. It’s a dessert that feels indulgent yet refreshing, perfect for warm weather or quick entertaining.

Because it requires no baking, it’s also beginner-friendly. Assemble the crust, whip up the filling, chill, and you’re done. The result is a cheesecake that’s creamy, airy, and delightfully nostalgic.

Key Ingredients & Their Role

  • Marshmallow crème: Provides sweetness and a light, airy texture. It stabilizes the filling without eggs.
  • Cream cheese: Adds richness and tang, balancing the sweetness of marshmallows.
  • Whipped cream: Gives structure and lift, ensuring the cheesecake holds its shape while staying fluffy.
  • Crust options: Graham crackers for classic flavor, pretzels for salty contrast, or digestive biscuits for a European touch.

Tip: Balance sweet and salty by pairing a rich filling with a slightly savory crust.

Step-by-Step Recipe Instructions

  1. Prepare crust: Crush graham crackers (or chosen base) into fine crumbs. Mix with melted butter and press firmly into a springform pan. Chill while preparing filling.
  2. Make marshmallow filling: In a saucepan, gently melt marshmallow crème with a splash of milk until smooth. Let cool slightly.
  3. Blend cream cheese: Beat softened cream cheese until smooth and creamy. Add cooled marshmallow mixture and blend until combined.
  4. Fold in whipped cream: Whip heavy cream to soft peaks. Gently fold into marshmallow-cream cheese mixture to keep texture airy.
  5. Assemble: Pour filling over chilled crust. Smooth top with spatula.
  6. Chill: Refrigerate for at least 6 hours, preferably overnight, to allow cheesecake to set.
  7. Serve: Garnish with whipped cream, chocolate shavings, or fresh berries.

Expert tip: Chill overnight for best sliceable texture.

Cooking Methods Compared

  • Traditional no-bake method: Relies on marshmallow crème and whipped cream. Pros: easy, light texture. Cons: softer set.
  • Freezer-set method: Chill cheesecake in freezer for firmer texture. Pros: easier slicing, refreshing in summer. Cons: can be too firm if over-frozen.
  • Gelatin variation: Add dissolved gelatin for extra stability. Pros: holds shape well for parties. Cons: slightly changes texture, less cloud-like.

Each method has its charm—choose based on occasion and preference.

No-Bake Marshmallow Cheesecake Recipe – Easy Dessert Idea

This no-bake marshmallow cheesecake is a dreamy dessert that’s light, fluffy, and irresistibly sweet. With a buttery graham cracker crust, creamy marshmallow filling, and a topping of whipped cream and mini marshmallows, it’s the perfect treat for parties, holidays, or whenever you crave a quick and easy indulgence!
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Prep Time 20 minutes
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American-Inspired, Modern Comfort
Servings 10 slices.
Calories 320 kcal

Equipment

  • Springform pan (9-inch)
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Saucepan (for marshmallow crème)

Ingredients
  

  • 2 cups graham cracker crumbs (or digestive biscuits/pretzels)
  • ½ cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 jar (7 oz) marshmallow crème
  • 1 cup heavy whipping cream
  • 2 tbsp sugar (optional, for whipped cream)
  • 1 tsp vanilla extract
  • Toppings: fresh berries, chocolate drizzle, or caramel sauce

Instructions
 

  • Prepare crust: Mix graham cracker crumbs with melted butter. Press firmly into springform pan. Chill while making filling.
  • Melt marshmallow crème: Warm gently in a saucepan with a splash of milk until smooth. Let cool slightly.
  • Blend cream cheese: Beat softened cream cheese until smooth. Add marshmallow mixture and vanilla, blending until creamy.
  • Whip cream: Whip heavy cream (with sugar if desired) to soft peaks.
  • Fold gently: Fold whipped cream into marshmallow-cream cheese mixture to keep texture airy.
  • Assemble: Pour filling over chilled crust. Smooth top with spatula.
  • Chill: Refrigerate for at least 6 hours, preferably overnight, until firm.
  • Serve: Garnish with berries, chocolate drizzle, or caramel.

Notes

  • Crust options: Pretzels add salty contrast; digestive biscuits give a European flair.
  • Texture tip: Chill overnight for best sliceable consistency.
  • Variations: Add chocolate swirls, peanut butter, or fruit toppings.
  • Storage: Keeps 4 days in fridge; freeze up to 2 months.
  • Pro tip: Use clear glass dishes for mini cheesecakes to showcase layers.
Keyword Easy cheesecake recipe, fluffy dessert, marshmallow cheesecake, No bake cheesecake, summer treats