No-Bake Marshmallow Cheesecake

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I’m a huge fan of desserts that feel indulgent without requiring hours in the kitchen, and this No-Bake Marshmallow Cheesecake fits the bill perfectly. With its cloud-like texture and buttery graham cracker crust, this chilled treat is one of those recipes that looks impressive but couldn’t be easier to make. The subtle sweetness of marshmallow pairs beautifully with tangy cream cheese, creating a balanced flavor that’s light, creamy, and irresistibly smooth.

I stumbled upon this idea when I was craving cheesecake but had no desire to turn on the oven. After a few tweaks and taste tests, I landed on this dreamy combination that’s now my go-to for potlucks, BBQs, or just a weekend treat. If you love simple, satisfying desserts with minimal cleanup, you’re going to want to bookmark this one.

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Why You’ll Love This No-Bake Marshmallow Cheesecake

This recipe is the ultimate dessert shortcut that delivers maximum reward. It requires no baking, no gelatin, and no fancy techniques. You get a fluffy, creamy cheesecake filling that sets up beautifully in the fridge and slices like a dream. It’s rich without being heavy, sweet without overwhelming your tastebuds, and best of all—it only takes about 15 minutes of actual work.

Whether you’re a beginner baker or just short on time, this cheesecake is a foolproof win. It’s perfect for summer days when you don’t want to heat up the kitchen, and versatile enough to dress up with berries, chocolate drizzle, or even a cookie crust.

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What Kind of Cream Cheese Should I Use?

Full-fat cream cheese works best here—block style, not the whipped kind that comes in tubs. The density of block cream cheese provides the structure needed to help the no-bake filling hold its shape after chilling. Make sure it’s softened to room temperature before mixing to ensure a smooth, lump-free filling.

If you’re using a handheld mixer or stand mixer, you’ll get a silky texture with very little effort.

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Options for Substitutions

• Crust: You can swap the graham cracker crumbs for crushed digestive biscuits, vanilla wafers, or even chocolate cookie crumbs for a different flavor twist.
• Marshmallows: Mini marshmallows melt quicker, but you can use large ones—just chop them a bit first. Flavored marshmallows work too if you’re feeling playful.
• Cream Cheese: For a lighter version, try using Neufchâtel cheese or even Greek yogurt cream cheese.
• Toppings: Want a fruity vibe? Add a layer of cherry pie filling or fresh strawberries on top before serving. Chocolate chips or toasted coconut also make excellent finishes.

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Ingredients for This No-Bake Marshmallow Cheesecake

• Graham Cracker Crumbs: The base of our crust—crumbly, buttery, and slightly sweet. It gives the cheesecake structure and a satisfying crunch.
• Unsalted Butter: Melted butter binds the crust together and adds rich flavor.
• Cream Cheese: The star of the filling. Softened, full-fat cream cheese creates that classic tang and creamy texture.
• Mini Marshmallows: Melted down, they provide sweetness and a fluffy, stable base that helps the filling set.
• Heavy Whipping Cream: Whipped into peaks, this adds airiness and a smooth, luxurious finish.
• Vanilla Extract: Enhances the marshmallow and cream cheese flavors with a subtle warmth.
• Salt (optional): Just a pinch can enhance all the flavors and cut through the sweetness.

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Step 1: Prepare the Crust

Combine graham cracker crumbs and melted butter in a bowl. Mix until the texture is like wet sand. Press firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the fridge while you prepare the filling.

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Step 2: Melt the Marshmallows

In a saucepan over low heat, combine mini marshmallows with 2 tablespoons of heavy cream. Stir constantly until the marshmallows are completely melted and smooth. Let this cool slightly—just enough so it won’t melt the whipped cream later.

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Step 3: Beat the Cream Cheese

In a large mixing bowl, beat the softened cream cheese until it’s silky smooth. Add vanilla extract and a pinch of salt if using. Mix until well incorporated.

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Step 4: Combine the Marshmallow Mixture

Slowly pour the cooled marshmallow mixture into the cream cheese, beating on medium speed until fully blended. The mixture should be creamy and slightly thick.

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Step 5: Whip the Cream

In a separate bowl, whip the remaining heavy cream until stiff peaks form. This creates the light, fluffy texture we’re aiming for.

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Step 6: Fold It All Together

Gently fold the whipped cream into the marshmallow-cream cheese mixture. Use a spatula and work slowly to keep the mixture airy. Don’t overmix—you want to keep the volume.

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Step 7: Assemble and Chill

Spread the cheesecake filling evenly over the chilled crust. Smooth out the top or add decorative swirls. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to fully set.

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Step 8: Serve

Before serving, you can add an extra dollop of whipped cream or toppings of your choice. Slice with a warm knife for clean cuts. Keep refrigerated until ready to eat.

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How Long to Prepare the No-Bake Marshmallow Cheesecake

Making this cheesecake is refreshingly low-effort, with most of the time spent waiting while it chills to perfection. The active prep is quick, making it a perfect make-ahead dessert.

• Prep Time: Around 15–20 minutes. That includes making the crust, melting marshmallows, and mixing the filling.
• Chill Time: Minimum of 4 hours in the fridge, though overnight chilling is ideal for the best texture and flavor.

This timeline makes it great for planning ahead—assemble in the morning or the night before, and it’s ready to serve when needed.

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Tips for Perfect No-Bake Marshmallow Cheesecake

• Use room temperature cream cheese to avoid lumps in your filling.
• Cool the marshmallow mixture before combining with cream cheese to prevent melting your whipped cream.
• Whip the cream until stiff peaks form for maximum fluffiness and structure.
• Use a springform pan if you want clean, professional-looking slices.
• Chill overnight whenever possible—it results in a firmer set and deeper flavor.

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Watch Out for These Mistakes While Cooking

• Overheating the marshmallows can make them rubbery or create a chewy texture in your cheesecake.
• Using tub-style cream cheese instead of block cream cheese may result in a runnier filling.
• Under-whipping the cream will lead to a looser texture that may not hold its shape.
• Not chilling long enough can cause the cheesecake to collapse when sliced.
• Overmixing the final filling can deflate the whipped cream and make the texture dense.

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What to Serve With No-Bake Marshmallow Cheesecake?

1. Fresh Berries

A handful of strawberries, raspberries, or blueberries adds a bright contrast to the creamy texture.

2. Chocolate Drizzle

Melted dark or milk chocolate makes an indulgent topping—just a quick zigzag over each slice.

3. Crushed Cookies

Sprinkle crushed Oreos, vanilla wafers, or biscoff cookies for a fun crunch.

4. Fruit Compote

Serve with a spoonful of warm berry compote or cherry pie filling for an extra fruity twist.

5. Coffee or Espresso

The rich, bitter notes of coffee complement the sweetness of the cheesecake beautifully.

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Storage Instructions

Refrigeration:

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it in the springform pan or transfer to an airtight container.

Freezing:

This cheesecake freezes surprisingly well. Wrap tightly in plastic wrap and then foil. Freeze whole or in slices for up to 1 month. Thaw overnight in the refrigerator before serving.

Transporting:

To take it to a party or picnic, keep it chilled in a cooler bag with ice packs. If using a springform pan, secure with plastic wrap and foil to avoid spills.

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Estimated Nutrition (Per Slice, based on 10 slices)

• Calories: ~380 kcal
• Total Fat: 26g
• Saturated Fat: 16g
• Carbohydrates: 32g
• Sugar: 22g
• Protein: 4g
• Fiber: 0g
• Sodium: 210mg

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Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! It’s actually better when made ahead. You can prepare it a day or even two before serving.

Can I use marshmallow fluff instead of melting marshmallows?

You can, but it changes the texture slightly. The cheesecake may be less stable and more gooey.

How do I get clean slices when cutting?

Use a sharp knife dipped in hot water and wipe between slices for smooth, clean cuts.

Can I add gelatin to make it firmer?

You could, but it’s not necessary. The melted marshmallows and whipped cream provide enough structure when chilled properly.

Is this recipe gluten-free?

Only if you use gluten-free graham crackers for the crust. Everything else is naturally gluten-free.

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Conclusion

No-Bake Marshmallow Cheesecake is the kind of dessert that brings a smile to every face. It’s creamy, dreamy, and so easy to make that it feels like a little kitchen magic. With just a handful of ingredients and zero oven time, you get a show-stopping cheesecake that’s perfect for every season. Whether you’re hosting friends, bringing a dish to share, or treating yourself, this is a recipe you’ll come back to again and again.

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