Marshmallow Cheesecake

introduction

This marshmallow cheesecake is light, sweet, and creamy. It uses marshmallow fluff and whipped cream for a soft, airy filling on a graham cracker crust. The steps are simple and the result is a chilled dessert that most people will enjoy.

why make this recipe

You should make this recipe when you want an easy, no-bake style dessert that tastes rich but feels light. It needs few ingredients and little hands-on time. It is great for parties, holidays, or a simple family treat.

how to make Marshmallow Cheesecake

Make the crust first, then the filling, and chill until set. The crust uses graham cracker crumbs and melted butter. The filling mixes cream cheese with marshmallow fluff, sugars, and vanilla, then folds in whipped cream. Pour the filling over the crust and chill for at least 4 hours.

Ingredients :

• 1 1/2 cups Marshmallow fluff
• 1/4 cup Granulated sugar
• 1 cup Powdered sugar
• 1 tsp Vanilla extract
• 1 1/2 cups Graham cracker crumbs
• 1/2 cup Butter, unsalted
• 16 oz Cream cheese
• 1 cup Heavy cream, whipped

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter until mixed well.
3. Press the mixture into the bottom of a springform pan to form the crust.
4. In another bowl, beat the cream cheese until smooth.
5. Add the marshmallow fluff, granulated sugar, powdered sugar, and vanilla extract to the cream cheese and mix until well combined.
6. Gently fold in the whipped heavy cream.
7. Pour the cream cheese mixture over the crust in the springform pan.
8. Smooth the top and refrigerate for at least 4 hours or until set.
9. Remove from the springform pan and serve chilled.

how to serve Marshmallow Cheesecake

Slice the cheesecake with a sharp knife. Serve chilled. You can add fresh berries, a drizzle of chocolate, or extra marshmallow fluff on top for decoration. Serve small slices—this dessert is sweet.

how to store Marshmallow Cheesecake

Cover the cheesecake with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 3–4 days. Do not freeze the cheesecake whole; freezing can change the texture. If needed, freeze single slices wrapped tightly for up to 1 month and thaw in the fridge.

tips to make Marshmallow Cheesecake

• Bring the cream cheese to room temperature for a smooth filling.
• Whip the heavy cream until soft peaks form before folding it in.
• Fold gently to keep the filling light and airy.
• Chill at least 4 hours, or overnight for best texture.
• Use a hot knife (run under hot water and dry) to make clean slices.

variation (if any)

• Chocolate swirl: fold in 1/4 cup melted and cooled chocolate to part of the filling and swirl.
• Berry topping: add a simple berry compote on top before serving.
• Toasted marshmallow: torch a thin layer of marshmallow fluff on top for a toasted finish.

FAQs

Q: Can I make this without a springform pan?
A: Yes. Use a regular cake pan and line it with parchment for easier removal.

Q: Is this recipe baked?
A: The crust is pressed and the oven step is optional if you skip baking the crust. The filling is chilled, not baked.

Q: Can I use store-bought whipped cream?
A: Yes, you can use stabilized whipped cream or whipped topping, but fresh whipped cream gives the best texture.

Q: Can I reduce the sugar?
A: You can reduce granulated or powdered sugar slightly, but marshmallow fluff adds sweetness, so expect a less sweet result.

Q: Can I make it ahead?
A: Yes. Make it a day ahead and keep it chilled until serving.

Conclusion

For a simple no-bake style dessert idea, see this recipe for No Bake Marshmallow Cheesecake for more tips and a similar version of this treat.

Marshmallow Cheesecake

This marshmallow cheesecake is light, sweet, and creamy, featuring a soft, airy filling on a graham cracker crust, making it an ideal no-bake dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert, Party

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups Graham cracker crumbs
• 0.5 cups Butter, unsalted Melted

For the filling

• 16 oz Cream cheese Bring to room temperature for smoother mixing
• 1.5 cups Marshmallow fluff
• 0.25 cups Granulated sugar
• 1 cup Powdered sugar
• 1 tsp Vanilla extract
• 1 cup Heavy cream, whipped Whip until soft peaks form

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter until mixed well.
3. Press the mixture into the bottom of a springform pan to form the crust.
4. In another bowl, beat the cream cheese until smooth.
5. Add the marshmallow fluff, granulated sugar, powdered sugar, and vanilla extract to the cream cheese and mix until well combined.
6. Gently fold in the whipped heavy cream.
7. Pour the cream cheese mixture over the crust in the springform pan.
8. Smooth the top and refrigerate for at least 4 hours or until set.
9. Remove from the springform pan and serve chilled.

Notes

Serve chilled. You can add fresh berries, a drizzle of chocolate, or extra marshmallow fluff on top for decoration.