No-Bake Marshmallow Cheesecake

No-Bake Marshmallow Cheesecake brings together a buttery graham cracker crust and a cool, fluffy filling with just the right marshmallow sweetness. Cream cheese keeps every bite rich and balanced, while whipped cream gives the cheesecake its light, airy finish. Best of all, there’s no oven involved—just mix, chill, and let the refrigerator do the work.

Marshmallow fluff is the little shortcut that makes this dessert especially fun. It blends smoothly into the cream cheese and adds that familiar vanilla-marshmallow flavor without weighing down the filling. A crown of whipped cream and mini marshmallows gives the finished cheesecake a simple, playful finish. Make it the night before for the cleanest slices and easiest serving. It’s an easy no-bake dessert that feels special enough for gatherings but simple enough whenever a marshmallow craving hits.

Recipe Yield: 8–10 servings

INGREDIENTS

Crust:
1 ¾ cups graham cracker crumbs
6 tbsp unsalted butter, melted
3 tbsp sugar

Filling:
16 oz full-fat cream cheese, softened
2 cups marshmallow fluff
⅓ cup powdered sugar
1 tsp vanilla extract
1 ½ cups cold heavy cream

Topping:
1 cup whipped cream, for topping
½ cup mini marshmallows, for topping (optional)

INSTRUCTIONS

1. Prepare the crust:
Mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.

2. Make the cheesecake base:
Beat cream cheese until smooth. Then add marshmallow fluff, powdered sugar, and vanilla, beating until creamy and fully combined.

3. Whip the cream:
In a separate bowl, beat cold heavy cream until stiff peaks form.

4. Fold together:
Fold about one-third of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream just until combined.

5. Assemble and chill:
Spread the filling evenly over the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight.

6. Add the toppings:
Run a thin knife around the edge, then release the springform ring. Top with whipped cream and mini marshmallows. If desired, lightly toast the marshmallows with a kitchen torch just before serving.

7. Slice and serve:
Slice the cheesecake while chilled, wiping the knife clean between cuts for neat slices. Serve cold.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use full-fat cream cheese: Let the cream cheese soften completely before mixing. Full-fat brick-style cream cheese gives the filling the best structure and helps prevent lumps.
• Whip the cream properly: Keep the heavy cream cold and whip it to stiff peaks. Fold gently afterward so the cheesecake stays light while retaining enough structure for clean slices.
• Give it the full chill: Six hours works, but overnight is even better. The longer refrigerator set gives this no-bake marshmallow cheesecake its most reliable consistency and cleanest slices.