No-Bake Marshmallow Cheesecake (Printer-Friendly Version)
Creamy cheesecake with graham crust and toasted marshmallow topping—no oven needed for this fluffy treat.
# Required Ingredients:
→ Crust
01 -
150 grams graham cracker crumbs
02 -
75 grams melted unsalted butter
→ Filling
03 -
450 grams cream cheese, softened
04 -
200 grams marshmallow fluff
05 -
240 milliliters heavy whipping cream
06 -
5 milliliters vanilla extract
→ Topping
07 -
100 grams mini marshmallows
# Step-by-Step Instructions:
01 -
Combine graham cracker crumbs with melted butter in a mixing bowl until mixture is evenly moistened. Press firmly into the bottom and slightly up the sides of a springform pan. Refrigerate while preparing the filling.
02 -
In a large bowl, beat softened cream cheese until smooth. Incorporate marshmallow fluff and vanilla extract, mixing until homogeneous. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into cream cheese mixture until fully combined.
03 -
Pour filling over chilled crust and smooth the surface with a spatula. Cover and refrigerate for a minimum of 4 hours, preferably overnight, until firm.
04 -
Top cheesecake with mini marshmallows. Optionally, lightly toast marshmallows using a kitchen torch or broiler for about 1 minute, monitoring closely to prevent burning.
# Handy Cooking Tips:
01 -
Use a springform pan for easy removal and clean slicing. Run a hot knife under warm water before slicing for neat cuts.