Creamy No-Bake Marshmallow Cheesecake
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 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
- 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.
- 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.
- Whip the cream: In a large mixing bowl, beat the cold heavy cream until stiff peaks form. Set aside.
- Make the cheesecake base: In another mixing bowl, beat the cream cheese, sugar, vanilla extract, and salt until smooth and creamy.
- 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.
- 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.
- 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