Craving a dessert that’s ridiculously creamy, wonderfully sweet, and requires absolutely zero oven time? You’ve found it. This No-Bake Marshmallow Cheesecake is the ultimate easy treat, combining the airy sweetness of marshmallows with the rich tang of cream cheese, all nestled in a classic buttery graham cracker crust. It’s a cloud-like confection that will become your new go-to for potlucks, parties, or any time a sweet craving strikes.
We’re talking minimal effort for maximum reward. The filling is light, fluffy, and perfectly balanced, tasting like a melted marshmallow cloud transformed into a decadent cheesecake. Forget complicated steps or long baking times; the hardest part is waiting for it to chill!
Why This No-Bake Marshmallow Cheesecake is a Must-Try
This isn’t just another dessert; it’s a game-changer for easy entertaining and quick cravings. Its incredible texture and simple preparation set it apart.
- Unbelievably Fluffy Texture: The marshmallow fluff is the secret weapon, creating a light, airy filling that’s a delightful departure from dense, heavy cheesecakes.
- Completely No-Bake: Keep your kitchen cool! This entire recipe, from crust to filling, comes together without ever turning on the oven.
- Simple, Accessible Ingredients: You only need a handful of common ingredients to create this showstopper.
- Perfect for Any Occasion: It’s elegant enough for a holiday but simple enough for a weeknight treat. It’s a guaranteed crowd-pleaser.
The Key Ingredients for a Cloud-Like Cheesecake
The magic of this recipe lies in its simplicity. We use a few key ingredients to achieve that perfect balance of creamy, tangy, and sweet.
For the Graham Cracker Crust
- Graham Cracker Crumbs: The classic foundation. You can buy pre-made crumbs or pulse whole crackers in a food processor.
- Unsalted Butter: Melted butter is the glue that binds the crust together, giving it a rich flavor.
- Granulated Sugar: A touch of sugar adds sweetness and helps the crust crisp up in the fridge.
For the Marshmallow Cheesecake Filling
- Cream Cheese: Use full-fat, block-style cream cheese for the best flavor and texture. It must be softened to room temperature to avoid lumps.
- Marshmallow Fluff: This is the star! Also known as marshmallow creme, it provides sweetness, stability, and that signature light, fluffy texture.
- Heavy Whipping Cream: Whipped to stiff peaks, this incorporates air into the filling, making it incredibly light.
- Powdered Sugar: Just a little to stabilize the whipped cream and add a touch of sweetness. If you ever need a simple frosting, this powdered sugar frosting recipe is a lifesaver.
- 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 for a flawless, fluffy cheesecake. The key is to work with the right temperature ingredients and whip plenty of air into the filling.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Place the crust in the freezer to set while you prepare the filling.
- Whip the Cream: In a large bowl, using an electric mixer, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Be careful not to overbeat. Set aside.
- Beat the Cream Cheese: In a separate large bowl, beat the softened cream cheese until it is completely smooth and free of lumps. This step is crucial for a creamy filling.
- Combine Filling Ingredients: Add the marshmallow fluff to the smooth cream cheese and beat on medium speed until just combined and smooth.
- Fold Everything Together: Gently fold the prepared whipped cream into the cream cheese and marshmallow mixture using a spatula. Mix until there are no streaks remaining, but be careful not to deflate the mixture. You want to keep all that air you incorporated.
- Assemble and Chill: Pour the cheesecake filling over the chilled graham cracker crust and spread it into an even layer. Cover the pan with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, until firm.
Pro Tips for a Foolproof Cheesecake Every Time
A few simple tricks ensure your cheesecake sets up perfectly and has the best possible texture.
- Room Temperature is Key: For the filling, ensure your cream cheese is truly softened to room temperature. This is the number one rule for a lump-free, silky-smooth cheesecake.
- Cold Cream Works Best: Conversely, your heavy whipping cream should be very cold to whip up to stiff peaks properly. You can even chill your mixing bowl and beaters for a few minutes.
- Don’t Rush the Chill: The 6-8 hour chilling time is not a suggestion! This period is essential for the cheesecake to set and become firm enough to slice cleanly.
Fun Flavor Variations to Try
While this cheesecake is fantastic as is, it’s also a wonderful canvas for other flavors. For a different but equally delicious no-bake dessert, you might love this no-bake Oreo lasagna (coming soon).
- Chocolate Swirl: Gently swirl in a few tablespoons of rich chocolate syrup (coming soon) into the filling before chilling for a beautiful and tasty variation.
- Fruity Topping: Top with fresh berries, a fruit compote, or even a can of cherry pie filling before serving.
- Toasted Marshmallow: Garnish with mini marshmallows and lightly toast them with a kitchen torch for a s’mores-inspired flavor.
- Peanut Butter Marshmallow: If you love the combination of marshmallow and peanut butter found in these marshmallow peanut butter brownies, try folding in a half cup of creamy peanut butter with the cream cheese.
Storage and Make-Ahead Instructions
This is a perfect make-ahead dessert. Store the cheesecake, tightly covered with plastic wrap or in an airtight container, in the refrigerator for up to 5 days. You can also freeze the cheesecake for longer storage. To do so, let it set completely, then wrap the whole pan tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Yes! This cheesecake freezes beautifully. Once fully set, wrap the entire pan in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.
We don’t recommend it for this recipe. Marshmallow fluff has a specific consistency with added stabilizers that helps the cheesecake set properly. Melting regular marshmallows can result in a grainy or overly sticky texture that may not set as well.
Stored properly in an airtight container or tightly covered with plastic wrap, the no-bake marshmallow cheesecake will last for up to 5 days in the refrigerator.
This cheesecake is a wonderful base for many toppings! Fresh berries, chocolate or caramel sauce, a dollop of whipped cream, or toasted mini marshmallows are all excellent choices.
The most common reasons are not whipping the heavy cream to stiff peaks, or not chilling the cheesecake for long enough. It’s crucial to let it set for at least 6-8 hours, or preferably overnight, to become firm.
The Easiest No-Bake Marshmallow Cheesecake Recipe
No-Bake Marshmallow Cheesecake (The Easiest, Fluffiest Recipe!)
Ingredients
Equipment
Method
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the freezer to set.
- In a large bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
- In a separate large bowl, beat the softened cream cheese until completely smooth.
- Add the marshmallow fluff to the cream cheese and beat on medium speed until just combined.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Pour the filling over the chilled crust and spread evenly. Cover and refrigerate for at least 6-8 hours, or overnight, until firm.
Notes
Tip 2: Ensure your cream cheese is fully at room temperature to prevent a lumpy filling.
Tip 3: The cheesecake needs the full chill time to set properly, so don't be tempted to slice it early!
Share Your Creation!
This No-Bake Marshmallow Cheesecake is more than just a recipe; it’s a moment of pure, simple, and delicious joy. It proves that you don’t need a hot oven or complicated techniques to create a truly spectacular dessert. We know you’ll love the light, fluffy texture and sweet, creamy flavor as much as we do.
If you make this recipe, we’d love to see it! Share a photo and tag us, or save it to your dessert board on Pinterest. Your shares help us bring more easy and delicious recipes to everyone!
