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!
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.