Marshmallow Cream Cheesecake
This no-bake Marshmallow Cream Cheesecake is a buttery graham cracker crust filled with a fluffy cream cheese and marshmallow filling with a light marshmallow whipped cream topping. Then, I added mini marshmallows and crushed graham crackers for the finishing touch!
Servings: 8 people
Calories: 697kcal
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.
Video
Nutrition
Serving: 1piece | Calories: 697kcal