No-Bake Marshmallow Cheesecake

This no-bake marshmallow cheesecake is an indulgent treat that combines fluffy cream cheese filling with a crispy graham cracker crust and a playful topping of toasted mini marshmallows. It brings a nostalgic campfire feeling right into your home without ever turning on the oven. Whether you're looking for an easy summer dessert or a fun sweet for a cozy night, this cheesecake delivers on flavor and texture without any complicated steps.

I first made this cheesecake for a gathering on a warm afternoon and was amazed how everyone kept coming back for seconds because it was so light yet satisfying.

Ingredients

• Graham cracker crumbs: which create a sweet and crunchy base use fresh crumbs for best texture
• Melted butter: to bind the crust together and add richness opt for unsalted so you can control the saltiness
• Cream cheese: is the creamy tangy backbone of the filling room temperature cream cheese whips up smoother
• Marshmallow fluff: adds sweetness and a dreamy airy texture to the cheesecake
• Heavy whipping cream: provides volume and lightness fresh cream whips up nicely and adds silkiness
• Vanilla extract: enhances the overall flavor with mild warmth pure vanilla extract is preferable
• Mini marshmallows: used for the topping bring fun texture and nostalgic charm choose fresh mini marshmallows to ensure easy toasting

Step-by-Step Instructions

Make the Crust:

Combine graham cracker crumbs with melted butter in a mixing bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of a springform pan to form a sturdy crust. Chill it in the refrigerator while you prepare the filling to help it set well.

Whip the Filling:

Beat cream cheese in a large bowl until smooth and creamy, ensuring no lumps remain for a silky texture. Add marshmallow fluff and vanilla extract, mixing thoroughly until fully incorporated creating a sweet and fluffy base. In a separate bowl, whip heavy cream until stiff peaks form, then fold gently into the cream cheese mixture to maintain the airy texture.

Assemble the Cheesecake:

Pour the prepared filling over the chilled crust and smooth the top evenly using a spatula or spoon. Cover the springform pan and refrigerate for a minimum of four hours, though chilling overnight is best to let the filling firm up and develop its full flavor.

Add the Marshmallow Topping:

After the cheesecake has set, spread a generous layer of mini marshmallows on top. For an extra special touch, lightly toast the marshmallows with a kitchen torch or briefly under the broiler, watching closely so they get golden but don’t burn.

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Storage Tips

Store leftover cheesecake in an airtight container in the refrigerator for up to five days to keep it fresh. If freezing, wrap tightly and avoid topping with marshmallows beforehand to prevent texture loss. Thaw overnight in the fridge for the best consistency.

Ingredient Substitutions

If you don’t have marshmallow fluff you can melt mini marshmallows with a small amount of butter and cool slightly before folding into the cream cheese. Cream cheese can be swapped for mascarpone for a richer texture and flavor. For the crust, crushed digestive biscuits or vanilla wafers work well if you lack graham crackers.

Serving Suggestions

Serve chilled for the best experience and slice with a hot knife to ensure clean cuts. Try drizzling with chocolate sauce, caramel, or garnish with fresh berries for beautiful contrast and extra flavor layers.

Cultural Context

No-bake cheesecakes are a modern twist on the classic baked cheesecake. Incorporating marshmallow fluff adds an American classic candy element that brings childhood campfire treats indoors. This dessert is especially popular at family gatherings and summertime celebrations.

Pro Tips

• Make sure your cream cheese is completely softened to achieve a lump-free filling
• Don't skip chilling the crust before adding the filling or it won't hold together well
• Toast the marshmallows carefully and slowly for a golden finish that tastes better than burnt

Common Recipe Questions

→ How long does it take for the cheesecake to set?

It usually needs at least 4 hours in the fridge to firm up well, but chilling overnight results in the best texture.

→ Can I use homemade whipped cream instead of store-bought?

Yes, freshly whipped cream enhances both texture and flavor, making the filling even more delightful.

→ What if I don’t have marshmallow fluff?

You can melt mini marshmallows with a bit of butter until smooth, cool slightly, then fold it into the cream cheese mixture.

→ Can this cheesecake be frozen?

Freezing is possible if you wrap it tightly without the marshmallow topping. Thaw it overnight in the refrigerator before serving.

→ How do I toast the mini marshmallows safely?

A kitchen torch offers precise control for toasting, or you can place them under a low broiler for about a minute while watching closely to avoid burning.