Creamy No-Bake Marshmallow Cheesecake Recipe Everyone Will Love

Imagine this: a smooth, velvety cheesecake with a cloud-like texture, perfectly sweet yet light enough to make you crave a second slice. The first time I made this creamy no-bake marshmallow cheesecake, I was blown away by how effortless it was to create something so decadent. It felt like magic—no oven needed, no cracking tops, just pure, creamy bliss. The best part? My family couldn’t stop raving about it. The kids were practically hovering around the fridge waiting for it to set, and my husband declared it his new favorite dessert (he’s usually more of a pie guy!).

This cheesecake is the kind of recipe you’ll want to keep in your back pocket. It’s perfect for impressing a crowd or indulging in some “me time” with a slice after a long day. Whether you’re hosting a dinner party, celebrating someone special, or just need a sweet treat to brighten your day, this cheesecake delivers every time. And don’t let the word “cheesecake” intimidate you—it’s ridiculously easy. Honestly, I wish I’d discovered this recipe years ago!

Here’s the kicker: this isn’t your average cheesecake. The marshmallows create an airy lightness that makes the filling practically melt in your mouth. And let’s face it, anything with marshmallows is bound to be a crowd-pleaser. I’ve tested this recipe countless times (all in the name of research, of course), tweaking it to perfection, and it’s now a staple in our house for holidays, birthdays, and “just because” moments. Trust me, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

• No Oven Required: Perfect for hot summer days or when you just don’t feel like turning on the oven.
• Quick and Easy: With minimal prep time, this dessert comes together in less than 30 minutes (plus chilling time).
• Simple Ingredients: You likely have most of the ingredients in your pantry or fridge already.
• Crowd-Pleaser: Kids adore the marshmallow flavor, and adults love its luxurious creaminess—it’s a win-win.
• Irresistible Texture: The combination of cream cheese and melted marshmallows creates a unique, light-yet-rich texture.
• Perfect for Any Occasion: From holiday gatherings to casual dinners, this cheesecake always steals the show.

What sets this recipe apart from other no-bake cheesecakes is the addition of marshmallows. They act as a natural stabilizer, eliminating the need for gelatin or eggs and giving this cheesecake that fluffy, dreamy consistency. And the flavor? It’s like a bite of pure nostalgia—sweet, creamy, and comforting. This dessert is perfect for when you want to impress without the stress, and it’s guaranteed to make any celebration extra special.

What Ingredients You Will Need

This recipe uses simple, accessible ingredients to create a dessert that feels indulgent and luxurious without requiring hours in the kitchen. Here’s what you’ll need:

• For the crust:
  • 1 ½ cups (200g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
• For the cheesecake filling:
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 cup (240ml) full-fat cream cheese, room temperature
  • 1 cup (150g) mini marshmallows (or regular marshmallows, chopped)
  • ½ cup (100g) granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
• Optional topping:
  • Whipped cream
  • Grated chocolate or sprinkles for garnish

If you don’t have graham crackers, digestive biscuits or vanilla wafers work beautifully as a substitute. You can also swap the cream cheese with mascarpone for a slightly sweeter flavor. For a gluten-free option, use gluten-free cookies for the crust.

Equipment Needed

Here’s what you’ll need to make this creamy no-bake marshmallow cheesecake:

• 9-inch (23cm) springform pan or pie dish
• Mixing bowls
• Hand or stand mixer (a whisk can work if you’re ready for a workout!)
• Small saucepan
• Spatula
• Measuring cups and spoons

If you don’t have a springform pan, any deep dish will work—just make sure to line it with parchment for easy removal. I’ve even used disposable pie tins for this recipe when I’m delivering it to friends. For those who don’t own a mixer, a sturdy whisk and a little elbow grease will do the trick.

Preparation Method

1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly blended. Press the mixture firmly into the bottom of your springform pan, creating an even layer. Chill the crust in the refrigerator while you prepare the filling.
2. Melt the marshmallows: In a small saucepan over low heat, melt the mini marshmallows with a splash of water, stirring constantly to prevent sticking. Once fully melted, set aside to cool slightly.
3. Whip the cream: In a large mixing bowl, beat the cold heavy cream until stiff peaks form. Set aside.
4. Make the cheesecake base: In another mixing bowl, beat the cream cheese, sugar, vanilla extract, and salt until smooth and creamy.
5. Combine the filling: Slowly fold the melted marshmallows into the cream cheese mixture until fully incorporated. Then, gently fold in the whipped cream, being careful not to deflate the mixture.
6. Assemble the cheesecake: Pour the filling over the chilled crust, smoothing out the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
7. Garnish and serve: Top with whipped cream, grated chocolate, or sprinkles before serving. Slice and enjoy this dreamy dessert!

Cooking Tips & Techniques

• Don’t skip chilling: This cheesecake needs time to set properly. Overnight is best, but a minimum of 4 hours will do.
• Use room-temperature cream cheese: Cold cream cheese can lead to lumps in your filling, so let it soften for about 30 minutes before mixing.
• Be careful when melting marshmallows: Use low heat and stir constantly to avoid burning or clumping.
• Fold gently: When mixing the whipped cream into the cheesecake filling, use light strokes to keep the mixture airy and fluffy.
• Grease your pan lightly: This helps the crust release easily when you’re ready to serve.

Variations & Adaptations

• Gluten-Free Option: Swap regular graham crackers with gluten-free cookies or crackers.
• Seasonal Twist: Add a swirl of fruit puree (like strawberry or raspberry) into the filling for a fruity kick.
• Chocolate Lover’s Version: Mix ¼ cup cocoa powder into the cream cheese filling for a chocolate marshmallow cheesecake.
• Vegan Adaptation: Use dairy-free cream cheese, coconut cream instead of heavy cream, and vegan marshmallows for a delicious plant-based dessert.
• Personal Touch: I once added crushed peppermint candies to the filling for a wintery holiday twist—it was a huge hit!

Serving & Storage Suggestions

This cheesecake is best served chilled, straight from the fridge. Slice it into generous pieces and garnish with whipped cream, fresh fruit, or chocolate shavings for a picture-perfect presentation. Pair it with a cup of coffee or a glass of cold milk for the ultimate dessert experience.

If you have leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze them for up to 2 months. Just let them thaw in the fridge for a few hours before serving. In fact, the flavors deepen the next day, making it even more delicious!

Nutritional Information & Benefits

This creamy no-bake marshmallow cheesecake is undeniably indulgent, but it’s also surprisingly light in texture. Here’s a general nutritional breakdown per serving:

• Calories: Approximately 320
• Fat: 20g
• Carbohydrates: 30g
• Protein: 3g

The cream cheese provides a good source of calcium, while the marshmallows add a fun, nostalgic sweetness without overloading on heavy ingredients. If you choose healthier substitutions like Greek yogurt or low-fat cream cheese, you can lighten it up even more. Just be mindful of portion sizes and enjoy it as a special treat!

Conclusion

This creamy no-bake marshmallow cheesecake is proof that you don’t need fancy techniques or hours in the kitchen to create a dessert that delights everyone. It’s a recipe that’s adaptable, easy to make, and always impressive. Whether you’re trying it for the first time or making it for the tenth, it never fails to hit the sweet spot.

Creamy No-Bake Marshmallow Cheesecake

Print Recipe

A smooth, velvety cheesecake with a cloud-like texture, perfectly sweet yet light enough to make you crave a second slice. This no-bake dessert is easy to make and always impresses.

• Author: Amanda
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1 cup heavy whipping cream, cold
• 1 cup full-fat cream cheese, room temperature
• 1 cup mini marshmallows (or regular marshmallows, chopped)
• ½ cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt
• Optional: whipped cream, grated chocolate or sprinkles for garnish

Instructions

1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly blended. Press the mixture firmly into the bottom of your springform pan, creating an even layer. Chill the crust in the refrigerator while you prepare the filling.
2. Melt the marshmallows: In a small saucepan over low heat, melt the mini marshmallows with a splash of water, stirring constantly to prevent sticking. Once fully melted, set aside to cool slightly.
3. Whip the cream: In a large mixing bowl, beat the cold heavy cream until stiff peaks form. Set aside.
4. Make the cheesecake base: In another mixing bowl, beat the cream cheese, sugar, vanilla extract, and salt until smooth and creamy.
5. Combine the filling: Slowly fold the melted marshmallows into the cream cheese mixture until fully incorporated. Then, gently fold in the whipped cream, being careful not to deflate the mixture.
6. Assemble the cheesecake: Pour the filling over the chilled crust, smoothing out the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
7. Garnish and serve: Top with whipped cream, grated chocolate, or sprinkles before serving. Slice and enjoy this dreamy dessert!

Notes

[‘Don’t skip chilling: This cheesecake needs time to set properly. Overnight is best, but a minimum of 4 hours will do.’, ‘Use room-temperature cream cheese: Cold cream cheese can lead to lumps in your filling, so let it soften for about 30 minutes before mixing.’, ‘Be careful when melting marshmallows: Use low heat and stir constantly to avoid burning or clumping.’, ‘Fold gently: When mixing the whipped cream into the cheesecake filling, use light strokes to keep the mixture airy and fluffy.’, ‘Grease your pan lightly: This helps the crust release easily when you’re ready to serve.’]

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Fat: 20
• Carbohydrates: 30
• Protein: 3

Keywords: no-bake cheesecake, marshmallow cheesecake, easy dessert, creamy cheesecake, no-bake dessert