Can I use regular-sized marshmallows instead of mini marshmallows?

Yes, but chop them into smaller pieces first. You'll need about 2 1/2 cups of chopped regular marshmallows to equal 3 cups of minis. They'll take slightly longer to melt completely.

How do I know when the cheesecake is properly set?

The center should be firm to the touch and not jiggle when you gently shake the pan. If it's still wobbly, give it a few more hours in the fridge.

Can I make this without a springform pan?

Absolutely! Use a regular 9-inch pie pan or even a rectangular baking dish. Just line it with parchment paper for easy removal if you want to lift out the whole cheesecake .

What if my marshmallow mixture gets too thick while cooling?

Gently rewarm it in the microwave for 10-15 seconds to make it easier to incorporate. Just make sure it's not hot when you add it to the cream cheese.

Can I add other flavors to this base recipe?

Definitely! Try adding 2 tablespoons of cocoa powder for chocolate, or swirl in some fruit preserves before chilling. Lemon zest and juice create a lovely citrus variation too.

Why did my whipped cream turn grainy?

This happens when cream is overwhipped. Make sure your bowl and beaters are cold, and stop mixing as soon as soft peaks form. If it does turn grainy, it's been churned into butter and you'll need to start over with fresh cream.

Marshmallow Cheesecake Recipe: Fluffy No-Bake Dessert

Description

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

Ingredients

Scale

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