Description

This easy, no-bake Marshmallow Cheesecake is the perfect mix of creamy, fluffy, and buttery. With a graham cracker crust and marshmallow-cream filling, it’s a dreamy dessert that looks bakery-perfect but takes just minutes to make. Serve it chilled for a crowd-pleasing treat that’s as simple as it is stunning.

Ingredients

Scale

For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Filling:
8 oz cream cheese, softened
1 cup marshmallow fluff
½ cup powdered sugar
1 tsp pure vanilla extract
1 cup heavy whipping cream, whipped
For the Topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
½ cup mini marshmallows (optional)

Instructions

1. Mix graham cracker crumbs and sugar, then stir in melted butter. Press into a 9-inch springform pan and chill for 15–20 minutes.
2. In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, then mix in marshmallow fluff until light and glossy.
3. Whip the heavy cream to soft peaks and gently fold it into the marshmallow mixture.
4. Spread filling over crust, cover, and refrigerate for at least 4 hours or overnight.
5. Whip the topping cream with powdered sugar, spread over cheesecake, and top with mini marshmallows before serving.

Notes

• For a gluten-free version, use gluten-free graham crackers.
• Chill your bowl before whipping cream for best results.
• Try adding a drizzle of chocolate or caramel for extra flavor.
• Cheesecake can be frozen for up to 1 month and thawed overnight.