This no-bake Marshmallow Cream Cheesecake is a glorious cloud-like cream cheese and marshmallow filling topped with magical marshmallow whipped cream topping. Then, I added mini marshmallows and crushed graham crackers for the finishing touch! It reminds me a little of s’mores, the classic campfire treat, but in a no-bake cheesecake (and no campfire required) form! I love no-bake desserts, especially when I don’t want to turn on the oven, but still want an easy, but impressive treat!
Ingredients & Substitutions
- Crust: I used a graham cracker crust for this cheesecake. If possible, crush your own crackers to use. Or, a store-bought crust would work, too. If you want to switch up the flavors, try an Oreo crust, vanilla wafer crust, or shortbread crust, just to name a few!
- Cream Cheese: Before making the cheesecake filling, ensure the cream cheese has come to room temperature. This helps it blend easily with other ingredients. Cream it with confectioners’ sugar (powdered sugar).
- Marshmallow Fluff: Marshmallow fluff, also called marshmallow creme, is a sweet, gooey concoction that tastes like marshmallows. I have a wonderful recipe for it; but, store-bought marshmallow fluff would also work.
- Heavy Whipping Cream: Heavy whipping cream (heavy cream) is whipped to make the filling light and fluffy!
- Marshmallow Whipped Cream: The homemade marshmallow whipped cream (cool whip copycat) is a sweet and fluffy topping that makes the cheesecake even creamier and more delicious! Plus, it makes the dessert look pretty!
- Toppings: When ready to serve, top the cheesecake with mini marshmallows and more graham cracker crumbs. I love the texture and sweetness of the marshmallows and the crunch of the graham cracker crumbs.
Is This Marshmallow Cream Cheesecake Too Sweet?
At first glance at this recipe, you may think it will be way too sweet, but it really isn’t! In fact, none of the taste testers thought it was overly sweet, even though it seems like it might be! So, give it a taste and let me know what you think!
Delicious Pairings: What To Serve With Marshmallow Cream Cheesecake
Here are some wonderful options I would serve with this marshmallow cream cheesecake:
- Fresh berries like strawberries, raspberries, or blueberries
- A drizzle of chocolate syrup or caramel sauce
- Chocolate whipped cream
- A cup of coffee or espresso or a mug of hot cocoa (A few of us mentioned that pairing, so get a big batch of hot cocoa mix ready!)
- Chopped pecans or walnuts
- Chocolate ice cream, chocolate peanut butter ice cream, or (for more marshmallows) rocky road ice cream (yes, please!)
- Add colorful sprinkles on top!
How To Store No-Bake Marshmallow Cream Cheesecake
To store marshmallow cream cheesecake, first, make sure it has chilled and set completely. Next, cover it with plastic wrap or place it into an airtight container. The cheesecake will last in the refrigerator for up to 3-4 days.
Can I Freeze Marshmallow Cream Cheesecake?
Yes, you can freeze this marshmallow cheesecake, but I recommend freezing it without the marshmallow whipped cream topping and mini marshmallows. (They are easy to add when ready to serve the cheesecake.) To freeze the cheesecake, first, make sure it is completely chilled and set. Next, wrap the cheesecake in plastic wrap or aluminum foil. Place the wrapped cheesecake in the freezer for up to 2-3 months. When ready to serve, thaw the cheesecake in the refrigerator overnight. Finally, topped with the marshmallow whipped cream, marshmallows, and crushed graham crackers!
Marshmallow Cream Cheesecake
Ingredients
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup (125 g) confectioners' sugar
- 1 ½ cups (144 g) marshmallow fluff
- 1 teaspoon vanilla extract
- 1 cup (238 g) heavy whipping cream
Toppings
- 1 recipe marshmallow whipped cream
- mini marshmallows, for garnish
- crushed graham crackers, for garnish
Instructions
Crust
- In a small bowl, mix graham cracker crumbs, butter, and sugar. Make sure to get every crumb coated with butter.
- Press the graham cracker crust into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to achieve an even layer. Set aside.
Cheesecake
- In a large mixing bowl, beat the cream cheese and confectioners' sugar together with a hand mixer until smooth.
- Add the marshmallow fluff and vanilla. Mix until combined.
- Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase the speed to high.
- The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, so watch it closely.
- Gently fold the whipped heavy cream into the cream cheese mixture and then pour over the prepared crust in an even layer. Use a spatula to smooth the top of the mixture. Chill the cake in the refrigerator for at least 4 hours, or until set.
- Spread marshmallow whipped cream over the chilled cheesecake in a smooth layer.
- Garnish with mini marshmallows and crushed graham crackers before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This marshmallow cream cheesecake is absolutely heavenly! It’s light and fluffy, with just the right amount of sweetness (which I was afraid would be too sweet, but it's not)!
Elizabeth
I didn't know what to expect from this cheesecake. But, I was pleasantly surprised at how much I loved it! It wasn't over-the-top sweet at all, and I am always a fan of graham crackers crusts.
Annabelle
This seems like an easy dessert to make, and it was really pretty, too.
Bella
After trying a bite of this cheesecake, I immediatley wanted a cup of hot chocolate! That would be a lovely winter treat!
Selena
If you love marshmallows, you have to try this cheesecake! It’s rich and decadent without being overwhelming.
I would love to receive more of your recipe.
Im an aspirant baker and hoping that someday i will be able to bake cakes for my kids.
Thank you for sharing all your recipes without any conditions or money subscriptions.
May GOD BLESS you!
Adding chocolate drizzle was my thought also! You could also add chopped pecans to make a turtle cheesecake. Or add fresh lemon. The toppings or add-Ins are endless!
can you do this receipt in a 9×13 pan
I supposed you could, but the cheesecake bars would be quite thin.