Marshmallow Cheesecake Recipe: Fluffy No-Bake Dessert

There’s something magical about opening your fridge to find a perfectly set cheesecake waiting for you, especially when that cheesecake is impossibly fluffy and filled with the nostalgic sweetness of marshmallows. This marshmallow cheesecake combines the best of both worlds: the creamy richness of classic cheesecake and the light, airy texture that only marshmallows can provide.

What makes this recipe truly special is that it requires no baking whatsoever. After countless summers when turning on the oven felt like torture, I discovered this no-bake wonder that delivers all the indulgence without heating up your kitchen. The marshmallows don’t just add flavor, they create an incredibly light, mousse-like texture that feels like eating a cloud. Whether you’re hosting a dinner party or simply treating yourself after a long week, this marshmallow cheesecake delivers impressive results with surprisingly simple techniques that anyone can master.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 6 tablespoons melted butter
• 3 tablespoons granulated sugar
• Pinch of salt

For the Cheesecake Filling:

• 3 cups mini marshmallows
• 1/4 cup whole milk
• 16 oz cream cheese, softened to room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups heavy whipping cream, cold

For Garnish (Optional):

• Extra mini marshmallows
• Graham cracker crumbs
• Fresh berries

Substitution Ideas:

• Gluten-free: Use gluten-free graham crackers or substitute with crushed gluten-free cookies
• Dairy-free: Replace cream cheese with dairy-free alternative and use coconut cream instead of heavy cream
• Lower sugar: Reduce powdered sugar to 1/3 cup and use sugar-free marshmallows
• Vegetarian: Ensure marshmallows are gelatin-free (look for agar-based varieties)

Time & Planning

Prep Time: 25 minutes
Chilling Time: 4-6 hours (or overnight)
Total Time: 4 hours 25 minutes

Make-Ahead Tips:
This cheesecake actually improves with time, so making it the day before serving is ideal. The flavors meld beautifully, and the texture becomes even more luxurious after a full overnight chill.

Time-Saving Strategy:
While your marshmallows are melting, prepare your crust and get it chilling. This overlapping approach saves about 15 minutes and keeps the process flowing smoothly. You can also soften your cream cheese quickly by cutting it into small cubes and letting it sit at room temperature for 30 minutes.

How to Make It

1. Prepare the Crust

Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Mix until the texture resembles wet sand and holds together when pressed. Press firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the bottom of a measuring cup to get a perfectly smooth surface. Refrigerate while you prepare the filling.

2. Melt the Marshmallows

In a microwave-safe bowl, combine mini marshmallows and milk. Microwave in 30-second intervals, stirring between each, until completely smooth and creamy. This usually takes 1-2 minutes total. The mixture should look like a thick, glossy syrup. Let it cool for 5 minutes, this prevents it from melting your cream cheese later.

3. Beat the Cream Cheese Base

In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 2-3 minutes. Add powdered sugar and vanilla, beating until well combined. Slowly pour in the cooled marshmallow mixture, beating continuously until everything is perfectly incorporated and silky smooth.

4. Whip the Cream

In a separate chilled bowl, whip the cold heavy cream until soft peaks form. Don’t overbeat, you want it fluffy but not stiff. The cream should hold its shape but still look creamy and smooth.

5. Fold Everything Together

Using a large spoon or spatula, gently fold one-third of the whipped cream into the marshmallow-cream cheese mixture to lighten it. Then carefully fold in the remaining whipped cream in two additions, maintaining that airy texture. The mixture should be light, fluffy, and uniform in color.

6. Assemble and Chill

Pour the filling over the chilled crust, spreading it evenly with an offset spatula. Gently tap the pan on the counter to release any air bubbles. Cover with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until completely set.

Nutrition Overview

Per serving (based on 12 servings):

• Calories: Approximately 385
• Protein: 5g
• Carbohydrates: 35g
• Fat: 25g
• Fiber: 1g

This dessert provides calcium from the cream cheese and dairy, along with energy from natural sugars. While it’s definitely an indulgent treat, the no-bake preparation method helps retain the nutritional integrity of the dairy ingredients. Nutritional values may vary based on specific brands and portion sizes.

Healthier Variations

Lighter Version: Use reduced-fat cream cheese and substitute half the heavy cream with Greek yogurt for a tangier, protein-rich twist. The texture will be slightly denser but still deliciously creamy.

Reduced Sugar: Cut the powdered sugar in half and use sugar-free marshmallows. The natural sweetness from the graham crackers and vanilla will still provide plenty of dessert satisfaction.

Portion Control: Make individual servings in mason jars or ramekins. This naturally limits portions while creating an elegant presentation that’s perfect for entertaining.

Serving Ideas For Your Marshmallow Cheesecake

Serve chilled slices garnished with a few mini marshmallows and a light dusting of graham cracker crumbs for that classic s’mores connection. Fresh strawberries or raspberries add a bright, tart contrast that cuts through the richness beautifully.

This cheesecake shines at summer gatherings, potluck dinners, or as a make-ahead dessert for busy weeknights. Pair it with hot coffee or cold milk for the ultimate comfort dessert experience. For special occasions, drizzle individual slices with melted chocolate or caramel sauce.

Common Mistakes & How to Fix Them

Lumpy Cream Cheese: Always bring cream cheese to room temperature before mixing. Cold cream cheese creates lumps that are nearly impossible to smooth out later.

Deflated Filling: Don’t overmix once you add the whipped cream. Gentle folding preserves the light, airy texture that makes this cheesecake special.

Soggy Crust: Make sure your crust ingredients are well combined and pressed firmly. A loose crust won’t hold up to the creamy filling.

Not Setting Properly: Be patient with the chilling time. Rushing this step results in a filling that’s too soft to slice cleanly.

Storage & Reheating

Store covered in the refrigerator for up to 5 days. The cheesecake actually improves after the first day as flavors develop and the texture becomes even more luxurious.

For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving, the texture remains remarkably close to fresh.

This dessert is best served chilled directly from the refrigerator. Unlike baked cheesecakes, there’s no need to bring it to room temperature before serving.

Conclusion

This marshmallow cheesecake proves that the most impressive desserts often come from the simplest techniques. With no oven required and ingredients you can find at any grocery store, you can create a restaurant-quality dessert that never fails to delight. The combination of creamy richness and fluffy lightness makes every bite feel like a celebration.

Don’t be surprised if this becomes your go-to dessert for every occasion. The recipe is forgiving, customizable, and practically foolproof, exactly what every home baker needs in their repertoire.

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Frequently Asked Questions

Marshmallow Cheesecake Recipe: Fluffy No-Bake Dessert

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• Author: Amy
• Total Time: 4h 25m
• Yield: 12 servings 1x

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Description

Marshmallow Cheesecake is a creamy, dreamy dessert with fluffy marshmallow flavor blended into rich, smooth cheesecake.

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Ingredients

Scale 1x2x3x

For the Crust:

• 2 cups graham cracker crumbs
• 6 tablespoons melted butter
• 3 tablespoons granulated sugar
• Pinch of salt

For the Cheesecake Filling:

• 3 cups mini marshmallows
• 1/4 cup whole milk
• 16 oz cream cheese, softened to room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups heavy whipping cream, cold

For Garnish (Optional):

• Extra mini marshmallows
• Graham cracker crumbs
• Fresh berries

Substitution Ideas:

• Gluten-free: Use gluten-free graham crackers or substitute with crushed gluten-free cookies
• Dairy-free: Replace cream cheese with dairy-free alternative and use coconut cream instead of heavy cream
• Lower sugar: Reduce powdered sugar to 1/3 cup and use sugar-free marshmallows
• Vegetarian: Ensure marshmallows are gelatin-free (look for agar-based varieties)

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Instructions

1. Make the Crust
Mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press firmly into a 9-inch springform pan in an even layer. Refrigerate while you make the filling.

2. Melt the Marshmallows
Microwave marshmallows and milk in 30-second intervals, stirring each time, until smooth. Let cool for 5 minutes.

3. Beat the Cream Cheese
Beat softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla. Mix in the cooled marshmallow mixture until smooth.

4. Whip the Cream
Whip cold heavy cream to soft peaks. It should hold its shape but still be creamy.

5. Fold Together
Fold one-third of the whipped cream into the cream cheese mixture, then gently fold in the rest until light and fluffy.

6. Chill to Set
Spread filling over the crust. Tap gently to remove air bubbles. Cover and refrigerate 4–6 hours or overnight until firm.

• Prep Time: 25m
• chilling time: 4h
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 385 calories
• Fat: 25g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 5g