Get ready to fall in love with the lightest, creamiest dessert imaginable. This No-Bake Marshmallow Cheesecake is a dreamy, cloud-like confection that requires absolutely no oven time. It’s the perfect easy recipe for when you need a show-stopping dessert without the fuss. With a buttery graham cracker crust and a pillowy, marshmallow-infused filling, this cheesecake is pure bliss in every bite. Whether you’re making it for a summer party or a simple weeknight treat, its simplicity and incredible flavor are guaranteed to impress.
Why This No-Bake Marshmallow Cheesecake is a Must-Try
If you’re looking for a dessert that’s both incredibly easy and ridiculously delicious, you’ve found it. This recipe is designed for success, even for the most novice bakers. The marshmallow fluff not only adds a wonderful sweetness but also helps stabilize the cheesecake, ensuring it sets up perfectly without any gelatin. It’s a truly foolproof recipe that delivers a light, airy texture that melts in your mouth. Plus, being a no-bake dessert, it’s a fantastic way to keep your kitchen cool on warm days.
The Key Ingredients for a Cloud-Like Cheesecake
The magic of this No-Bake Marshmallow Cheesecake comes from a few simple, high-quality ingredients. Each component plays a crucial role in creating the perfect balance of flavor and texture.
For the Graham Cracker Crust
- Graham Cracker Crumbs: The classic foundation. You can buy pre-crushed crumbs or make your own by pulsing whole graham crackers in a food processor.
- Unsalted Butter: Melted butter binds the crumbs together, creating a firm and delicious crust.
- Granulated Sugar: Just a touch of sugar adds sweetness and helps the crust crisp up in the refrigerator.
For the Fluffy Marshmallow Filling
- Cream Cheese: Use full-fat, block-style cream cheese for the best results. It should be softened to room temperature to ensure a smooth, lump-free filling.
- Marshmallow Fluff: This is the star of the show! Marshmallow fluff (or marshmallow creme) gives the cheesecake its signature flavor and light, airy texture.
- Heavy Whipping Cream: Whipped to stiff peaks, this is what gives the filling its volume and cloud-like consistency. Make sure it’s very cold before you start whipping.
- Powdered Sugar: To add sweetness without any graininess. If you love sweet desserts, you might want to try our favorite powdered sugar frosting recipe.
- Vanilla Extract: A splash of pure vanilla extract enhances all the other flavors.
How to Make The Perfect No-Bake Marshmallow Cheesecake
Follow these simple steps to create a dessert that will have everyone asking for the recipe. This process is straightforward and fun, resulting in a perfect cheesecake every time.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Place the pan in the freezer to set while you prepare the filling.
- Whip the Cream: In a large, chilled bowl, use an electric mixer to beat the cold heavy whipping cream until stiff peaks form. Be careful not to over-whip. Set aside.
- Combine the Base Ingredients: In a separate large bowl, beat the softened cream cheese with the mixer until it’s completely smooth and creamy. Add the marshmallow fluff, powdered sugar, and vanilla extract. Beat again until everything is well combined and smooth.
- Fold It All Together: Gently fold the whipped cream into the cream cheese mixture in two or three additions. Be careful not to deflate the whipped cream—fold until just combined and no white streaks remain. The goal is a light and airy filling.
- Assemble and Chill: Pour the filling over the prepared graham cracker crust and smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
Pro Tips for a Foolproof Cheesecake Every Time
Want to guarantee dessert perfection? These expert tips will help you avoid common pitfalls and ensure your No-Bake Marshmallow Cheesecake is flawless.
- Use Room Temperature Cream Cheese: This is non-negotiable for a smooth filling. Cold cream cheese will result in lumps that are impossible to beat out.
- Keep Your Cream Cold: For the best volume, your heavy whipping cream and the bowl you whip it in should be very cold. This helps it whip up faster and form stable, stiff peaks.
- Don’t Rush the Chill Time: The hardest part of this recipe is waiting! The cheesecake needs at least 6 hours to set properly. Chilling it overnight is even better for the firmest set and best flavor. For a different but equally delicious make-ahead dessert, try these fruity pebbles cheesecake tacos.
- Press the Crust Firmly: Use the bottom of a measuring cup or glass to press the graham cracker crust firmly into the pan. This ensures it holds together perfectly when you slice the cheesecake.
Fun Variations to Try
While this cheesecake is stunning on its own, it’s also a fantastic canvas for other flavors. For another easy dessert idea, our Easter dessert dip is always a huge hit.
- Oreo Crust: Swap the graham crackers for 2 cups of finely crushed Oreo cookies (filling and all!) for a decadent chocolate twist.
- Add a Swirl: Gently swirl in a few tablespoons of strawberry puree, melted chocolate, or salted caramel into the filling before chilling for a beautiful look and taste.
- Toasted Topping: Top the finished cheesecake with mini marshmallows and lightly toast them with a kitchen torch for a s’mores-inspired flavor.
Storing Your No-Bake Cheesecake
Proper storage is key to keeping your cheesecake fresh and delicious. Tightly cover the cheesecake with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 4-5 days. You can also freeze the cheesecake for up to 2 months. To do so, freeze it solid on the pan, then wrap it tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator overnight before serving.
Frequently Asked Questions
While marshmallow fluff provides the best texture, you can substitute it. Melt 10 ounces of mini marshmallows with 2 tablespoons of corn syrup or butter over low heat until smooth. Let the mixture cool slightly before beating it into the cream cheese.
Yes, this cheesecake freezes beautifully! Once it has fully set in the refrigerator, you can freeze the entire cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw it in the refrigerator overnight before serving.
A springform pan is highly recommended because it allows you to remove the cheesecake easily without damaging the sides. If you don’t have one, you can make it in a 9-inch deep-dish pie plate, but it will be more difficult to serve neatly.
For clean, beautiful slices, use a long, sharp knife. Dip the knife in hot water and wipe it dry before each cut. This will prevent the filling from sticking to the blade and ensure a perfect slice every time.
The most common reasons are not chilling it long enough or overmixing the whipped cream, which causes it to deflate. This recipe uses marshmallow fluff as a stabilizer, but it still needs at least 6 hours (preferably overnight) in the refrigerator to set up properly.
More Delicious Desserts You’ll Love
If you enjoyed this easy no-bake recipe, we know you’ll be delighted by some of our other sweet creations. These desserts are perfect for any occasion and are sure to satisfy your cravings.
We hope you love this No-Bake Marshmallow Cheesecake as much as we do! It’s a simple, elegant, and utterly delicious dessert that’s perfect for any time of year. If you try it, let us know what you think in the comments below, and don’t forget to share a picture of your beautiful creation on Pinterest!
No-Bake Marshmallow Cheesecake Recipe
No-Bake Marshmallow Cheesecake: The Easiest, Fluffiest Treat
Ingredients
Equipment
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze while you prepare the filling.
- In a large, chilled bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
- In a separate large bowl, beat the softened cream cheese until completely smooth. Add the marshmallow fluff, powdered sugar, and vanilla extract. Beat again until well combined and smooth.
- Gently fold the whipped cream into the cream cheese mixture in two or three additions until just combined and no white streaks remain.
- Pour the filling over the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
Notes
The cheesecake needs the full chilling time to set properly, so don't rush it!
To release the cheesecake easily, run a thin knife around the edge of the pan before undoing the springform latch.
