No-Bake Marshmallow Cheesecake

No-Bake Marshmallow Cheesecake with a golden graham cracker crust, fluffy marshmallow filling, and toasted mini marshmallows on top. A cozy, rustic dessert perfect for any occasion. — This No-Bake Marshmallow Cheesecake is light, creamy, and topped with toasted mini marshmallows! Get the full recipe on FoodForYourGood.com

No-Bake Marshmallow Cheesecake: A Fluffy, Dreamy Delight!

If you love light, airy, and creamy desserts, this No-Bake Marshmallow Cheesecake is about to become your new favorite! With a buttery graham cracker crust and a pillowy-soft marshmallow filling, this cheesecake is as delicious as it is effortless. The best part? There’s no oven required—just mix, chill, and enjoy!

What makes this cheesecake so special is the marshmallow fluff. Originally invented in the early 1900s, marshmallow fluff quickly became a pantry staple, adding a nostalgic, melt-in-your-mouth sweetness to everything from sandwiches to desserts. When blended with cream cheese and whipped cream, it creates an unbelievably silky texture that feels like a cloud in every bite.

Since it’s no-bake, this cheesecake is perfect for warm weather, holidays, or anytime you need a fuss-free dessert. Plus, with simple ingredients and minimal effort, it’s a guaranteed hit. Whether you’re making it for a family gathering or just treating yourself, this cheesecake is pure marshmallow magic. Ready to dig in? Let’s get started!

Recipe Yield: 8–10 servings

INGREDIENTS

Crust:

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

Filling:

12 oz cream cheese, softened
2 cups marshmallow fluff
⅓ cup powdered sugar
1 tsp vanilla extract
1 ¾ cups heavy cream, whipped to stiff peaks

Topping:

1 cup whipped cream (for garnish)
½ cup mini marshmallows, toasted (optional)

INSTRUCTIONS

1. Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a 9-inch springform pan. Chill for 30 minutes to firm up.

2. Make the filling: In a large bowl, beat cream cheese, marshmallow fluff, powdered sugar, and vanilla until smooth and creamy.

3. Fold in whipped cream: Gently fold in whipped heavy cream a little at a time to maintain a light, airy texture.

4. Assemble the cheesecake: Spread the filling evenly over the chilled crust. Smooth the top with a spatula. Cover and refrigerate at least 6 hours (preferably overnight).

5. Add the toppings: Pipe or spread whipped cream over the cheesecake. If using, toast mini marshmallows under a broiler for 30 seconds and scatter them on top for a gooey, golden finish.

6. Serve & enjoy! Slice and serve chilled for the ultimate marshmallow dream!

HELPFUL TIPS TO PERFECT THIS RECIPE

Firm crust: Press the crust firmly and chill it at least 30 minutes before adding the filling—this keeps it from crumbling when sliced.
Whipped cream technique: Gently fold, don’t mix the whipped cream into the filling for the lightest, creamiest cheesecake.
Extra marshmallow flavor: Swirl additional marshmallow fluff on top before refrigerating for a decorative effect!

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