No-Bake Marshmallow Cheesecake: Easy, and Fluffy Dessert

There’s just something undeniably comforting about cheesecake, don’t you think? It’s rich, silky, and indulgent—but when you pair it with the light, fluffy texture of marshmallow, it becomes something truly next-level. This no-bake marshmallow cheesecake brings all of that cozy, creamy goodness together in one gorgeous dessert, and the best part is: you don’t even have to turn on the oven.

Whether you’re looking to impress guests, treat yourself after a long week, or bring a show-stopping dessert to a family gathering, this recipe is the answer. It’s easy to prepare, doesn’t require fancy baking tools, and uses simple ingredients you probably already have on hand. Plus, the flavor combination is absolutely divine: a buttery graham cracker crust, a cloud-like marshmallow cream cheese filling, and optional toppings that let you make it your own. What’s not to love?

I first made this cheesecake for a small dinner party when I wanted something easy but elegant. I didn’t expect it to be the runaway hit of the evening, but let’s just say there wasn’t a crumb left on anyone’s plate. Since then, it’s become one of those recipes I keep coming back to—especially when I need a dessert that’s guaranteed to wow but doesn’t require much effort. Over time, I’ve tweaked the recipe here and there to perfect the texture and flavor, and now I’m thrilled to share the version that never fails me.

This cheesecake is the kind of dessert that works year-round. It’s refreshing enough for spring and summer gatherings but rich enough to fit in on a holiday dessert table. And because it’s no-bake, it’s especially perfect for those hot days when the last thing you want to do is stand over a hot oven. With every bite, you get that perfect balance of buttery crust, luscious filling, and whatever toppings your heart desires—whether that’s fresh berries, mini marshmallows, chocolate shavings, or a big dollop of whipped cream.

Why You’ll Love This no-bake marshmallow cheesecake Recipe

There are so many reasons to fall head-over-heels for this no-bake marshmallow cheesecake, and once you make it, you’ll understand why it’s become a staple in my kitchen. For starters, it’s incredibly easy to pull together. If you’re someone who’s intimidated by the idea of baking a traditional cheesecake, this version will feel like a breath of fresh air. There’s no need for a water bath, no worrying about cracked tops or overbaking—it’s a simple blend, fold, and chill situation that delivers seriously impressive results.

One of the main stars of the show here is the marshmallow fluff. It adds a unique lightness to the filling, giving it an almost mousse-like texture that’s completely addictive. Unlike a baked cheesecake, which can be dense and heavy, this no-bake version feels airy and luxurious on the palate. The cream cheese provides that signature tang we all know and love, while the whipped cream boosts the fluffiness to cloud-level status. Each bite melts in your mouth and leaves you reaching for another forkful.

The crust deserves a little love too. Made with crushed graham crackers and melted butter, it’s buttery, slightly sweet, and the perfect contrast to the creamy filling. If you’re a texture person like me, you’ll love how the crumbly base complements the smooth topping. You also have the option to bake the crust for a firmer bite or chill it for a softer, more melt-in-your-mouth feel. It’s flexible, just like the rest of the recipe.

Another reason to love this cheesecake? It’s incredibly customizable. You can dress it up or down depending on the occasion. Add a sprinkle of chocolate shavings for elegance, top it with fresh strawberries for a summery vibe, or go all-out with whipped cream and mini marshmallows if you’re serving it at a birthday party. No matter how you serve it, it’s always a crowd-pleaser.

Finally, this is a dessert that keeps well, which makes it perfect for prepping ahead of time. Whether you’re entertaining or simply want to treat yourself throughout the week, it holds up beautifully in the fridge and even freezes like a dream. If you’ve never tried a marshmallow cheesecake before, now is your chance to fall in love.

Health Benefits of this no-bake marshmallow cheesecake

Let’s be real—cheesecake isn’t typically the first dessert that comes to mind when you think about health benefits. But believe it or not, this no-bake marshmallow cheesecake offers a few surprising upsides, especially when enjoyed in moderation and made with care. While this dessert is undeniably indulgent, several of its ingredients bring more to the table than just good taste.

First, let’s talk about cream cheese. While it’s rich and creamy, it also contains protein and calcium, which are important for maintaining strong bones and muscles. It’s a source of vitamin A as well, supporting immune function and eye health. Choosing a high-quality cream cheese—or even a reduced-fat version, if that fits your goals—can help boost the nutritional value without sacrificing taste.

Marshmallow fluff might not be a health food in the traditional sense, but its inclusion means you don’t need to add as much refined sugar to the recipe. Because it’s already sweet and stable, it lightens up the texture while keeping the filling fluffy and satisfying. And since the recipe only calls for one cup of powdered sugar, it’s actually lower in added sugar compared to many traditional baked cheesecakes.

Heavy cream, while high in fat, is also a source of fat-soluble vitamins like A, D, E, and K. In this recipe, the whipped cream adds volume and silkiness without needing extra butter or thickeners. Because the filling is light and airy, you’ll find that a small slice feels just as satisfying as a dense dessert, making portion control easier to manage.

Then there’s the crust. Graham crackers contain a small amount of fiber, and by using just enough butter to bind the crust without overdoing it, you keep things balanced. You can even swap in whole-wheat graham crackers or gluten-free versions if you’re looking to tweak the recipe to suit dietary preferences.

Of course, the biggest health benefit of all might just be the joy this dessert brings. Sharing a slice with family and friends, taking time to enjoy a treat you made yourself, and savoring something delicious after a long day—all of these contribute to emotional and mental well-being. Food is meant to nourish the soul as well as the body, and this cheesecake checks both boxes.

Preparation Time, Servings, and Nutritional Information

One of the best things about this no-bake marshmallow cheesecake is how efficient it is to make. You don’t need a full afternoon in the kitchen to whip it up, and since it sets in the fridge, it’s a great make-ahead dessert. Here’s a quick overview of what you can expect time-wise:

Preparation Time:

• Crust: 10 minutes
• Filling: 15 minutes
• Chill Time: Minimum 4 hours, ideally overnight

Total Time:
4 hours and 25 minutes (includes chilling)

Servings:
This recipe serves 8 to 10 generous slices.

Nutritional Information (per slice, based on 10 servings):

• Calories: ~420
• Protein: 5g
• Fat: 30g
• Saturated Fat: 18g
• Carbohydrates: 35g
• Sugars: 25g
• Fiber: 0.5g
• Sodium: 220mg

These numbers are approximate and will vary slightly based on the brands you use and your choice of toppings. If you’re looking to adjust the calorie count, you can use a reduced-fat cream cheese or skip the optional toppings. Either way, this dessert hits the sweet spot of indulgence and convenience.

Ingredients List of this no-bake marshmallow cheesecake

For the Crust:

• 1½ cups graham cracker crumbs – These create the base for our crust. You can crush whole graham crackers in a food processor or use pre-crushed graham crumbs from the store.
• ½ cup melted unsalted butter – This binds the crumbs together and gives the crust that irresistible buttery flavor.
• 2 tablespoons granulated sugar (optional) – Adds a touch of sweetness to the crust. Feel free to skip if your graham crackers are already sweet.

For the Filling:

• 16 oz (450g) cream cheese, softened – The main component of the filling. Let it soften at room temperature for easier mixing and a smoother texture.
• 1 cup powdered sugar – Sweetens the filling without making it gritty. Powdered sugar blends in easily with the cream cheese.
• 1 jar (7 oz) marshmallow fluff or creme – This is what gives the filling its light, airy texture and signature sweetness.
• 1 teaspoon vanilla extract – Adds warmth and depth of flavor. A high-quality vanilla makes a noticeable difference.
• 1 cup heavy whipping cream (cold) – Whipped separately and then folded in, this lightens up the filling and gives it a mousse-like consistency.

Optional Toppings:

• Mini marshmallows – For a fun, chewy texture and added visual appeal.
• Whipped cream – You can make your own or use store-bought; either way, it adds elegance.
• Crumbled graham crackers or chocolate shavings – Adds texture and richness.
• Fresh berries or mint leaves – These bring color and freshness to the dessert.

Now that we’ve gathered everything, let’s move on to the step-by-step instructions that will walk you through the process from crust to final garnish.

Step-By-Step Cooking Instructions of this no-bake marshmallow cheesecake

Step 1: Prepare the Crust

To start, you’ll need to create the base of your cheesecake. This graham cracker crust is buttery, sweet, and has just the right amount of crunch to complement the soft filling. Here’s how to make it:

1. Crush the graham crackers if you’re not using pre-made crumbs. You can do this in a food processor for fine crumbs or place them in a sealed plastic bag and crush them with a rolling pin for a more rustic texture. Either way, aim for even, sand-like crumbs.
2. Melt the butter in a small saucepan or microwave-safe bowl. Pour the melted butter over the crumbs in a mixing bowl.
3. Add the granulated sugar if you’re using it, and stir everything together until the mixture resembles wet sand and holds together when pressed between your fingers.
4. Press the crust mixture firmly into the bottom of a springform pan (ideally 8 or 9 inches). Use the bottom of a measuring cup or glass to press it evenly across the base and slightly up the sides for a clean edge.
5. Choose to bake or chill:
   • For a firmer crust, bake at 350°F for 10 minutes, then let it cool completely.
   • For a no-bake version, place the crust in the fridge to chill while you prepare the filling. This helps it firm up and hold its shape.

Step 2: Make the Filling

The filling is where the magic happens. It’s creamy, fluffy, and oh-so-easy to make.

1. Start with the cream cheese. In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer on medium speed until it’s smooth and lump-free. This usually takes 2–3 minutes.
2. Add the powdered sugar, marshmallow fluff, and vanilla extract to the bowl. Beat again until fully combined and silky. Scrape down the sides of the bowl to make sure everything is incorporated evenly.
3. In a separate bowl, whip the cold heavy cream until stiff peaks form. This means when you lift the beaters, the cream stands up straight without collapsing.
4. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream. Fold just until the mixture is uniform in color and texture. It should be smooth, fluffy, and light.

Step 3: Assemble the Cheesecake

Now that both the crust and filling are ready, it’s time to bring it all together.

1. Pour the filling over the chilled or baked crust. Use a spatula to spread it out evenly, smoothing the top for a neat finish.
2. Tap the pan lightly on the counter to release any air bubbles and to help the filling settle evenly.
3. Cover the pan with plastic wrap or foil, and place it in the fridge to chill for at least 4 hours. For best results, let it sit overnight. The chilling process is essential to help the cheesecake set properly and hold its shape when sliced.

Step 4: Garnish and Serve

Once your cheesecake is fully set, it’s time to make it picture-perfect with your choice of toppings.

1. Release the cheesecake from the springform pan by running a thin knife around the edge before unclipping the latch. This ensures a clean edge and prevents the filling from sticking.
2. Top with garnishes of your choice:
   • Add a swirl of whipped cream around the edge.
   • Sprinkle with crumbled graham crackers or chocolate shavings.
   • Place mini marshmallows or fresh berries on top for added flair.
   • A few mint leaves give it a beautiful finishing touch.
3. Slice the cheesecake using a sharp knife dipped in warm water and wiped dry between cuts. This helps create clean, professional-looking slices without dragging or crumbling.

Now you’ve got a beautiful, creamy marshmallow cheesecake ready to wow your guests—or just make your own day a little sweeter.

How to Serve this no-bake marshmallow cheesecake

This cheesecake is versatile, elegant, and perfect for any occasion. The beauty of it lies not just in its flavor but in how easily you can style it to match the vibe of your gathering.

For a simple presentation, serve it chilled with nothing more than a small dollop of whipped cream on each slice. This lets the flavor of the marshmallow and cream cheese shine without distraction.

If you’re hosting a dinner party, take things up a notch by adding a dusting of chocolate shavings or a drizzle of chocolate sauce over the top. You could even toast a few mini marshmallows and place them artfully on each slice for a s’mores-inspired twist.

For a summery vibe, top the cheesecake with fresh berries—sliced strawberries, blueberries, or raspberries all work beautifully. Not only do they add a pop of color, but they also introduce a tart contrast that balances the sweetness of the filling.

Want a more festive look? Try adding crushed candy canes in winter or pastel sprinkles in spring. No matter how you choose to serve it, this cheesecake always manages to steal the show.

And don’t forget to pair each slice with a little moment of pause—to savor, to enjoy, and maybe to share (if you’re feeling generous).

Pairing Suggestions

This no-bake marshmallow cheesecake pairs wonderfully with a variety of sides and beverages, turning a slice into a full dessert experience.

If you’re serving it at a brunch or casual gathering, consider pairing it with fresh fruit salad on the side. The bright, juicy flavors of berries or citrus help cut through the richness of the cheesecake, making for a refreshing contrast.

For a more decadent route, serve alongside warm chocolate sauce or a scoop of vanilla bean ice cream. The hot-cold combination is luxurious and satisfying, especially on cooler nights.

To bring in a bit of crunch, offer candied nuts or a crisp cookie on the side. Almond biscotti, ginger snaps, or even chocolate-dipped pretzels can add a new texture and flavor element to your dessert plate.

As for beverages, try serving this cheesecake with a cup of strong brewed coffee or hot herbal tea. A chamomile or mint tea complements the creamy flavors nicely. If you’re offering something for a special occasion, a glass of cold milk or a caffeine-free latte is always a comforting companion.

Kids will love it with a tall glass of milk or a scoop of strawberry frozen yogurt. No matter the pairing, this cheesecake is flexible enough to fit in beautifully with a range of flavors.

Storage, Freezing & Reheating Instructions

One of the best things about this cheesecake is how well it keeps. If you’re making it ahead of time or storing leftovers, here’s how to keep it fresh and delicious.

Storage

To store the cheesecake in the refrigerator, simply cover it tightly with plastic wrap or foil. You can also place it in an airtight container if you’ve already sliced it. Stored properly, the cheesecake will stay fresh for up to 5 days.

Freezing

Freezing is a great option if you want to prepare the cheesecake in advance or save some for later. Follow these simple steps:

1. Chill the cheesecake until fully set.
2. Wrap the entire cheesecake or individual slices tightly in plastic wrap, then again in aluminum foil to prevent freezer burn.
3. Place the wrapped cheesecake in a freezer-safe bag or container.

The cheesecake can be frozen for up to 2 months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight. Avoid thawing at room temperature, as it can cause the texture to become too soft or watery.

Reheating

Since this is a no-bake cheesecake, there’s no need to reheat it. However, if you’re serving from frozen, it’s important to let the slices come to the right temperature in the fridge to preserve the creamy texture. About 6 to 8 hours of thawing time should be enough.

If the crust feels a bit too soft after freezing, you can revive it slightly by placing the slices on a plate and letting them sit in the fridge uncovered for about 30 minutes before serving.

Common Mistakes to Avoid

While this recipe is simple and forgiving, a few common mistakes can affect the final outcome. Here’s what to watch out for:

Not Softening the Cream Cheese

Cold cream cheese doesn’t mix well and can leave lumps in your filling. Always let it come to room temperature before you start mixing to ensure a smooth and creamy texture.

Overwhipping the Cream

When whipping the heavy cream, stop as soon as stiff peaks form. Overwhipping can turn it grainy and difficult to fold into the filling.

Not Folding Gently

Folding the whipped cream too aggressively can deflate the mixture, resulting in a denser cheesecake. Use a light hand and a rubber spatula to incorporate it carefully.

Skipping the Chill Time

It might be tempting to dig in early, but this cheesecake needs a solid 4 hours (ideally overnight) to set. Cutting it too soon will give you a runny mess instead of clean, beautiful slices.

Using the Wrong Pan

A springform pan is the best tool for this job. If you use a regular pan, it’ll be harder to remove the cheesecake without damaging it. If you must use a different dish, line it with parchment paper for easier removal.

Pro Tips

To help you get the absolute best results with this no-bake marshmallow cheesecake, I’ve gathered my top tips and tricks—these are the little things that make a big difference in the final dish. Whether you’re making it for the first time or it’s already in your dessert rotation, these pointers will help you master it every single time.

1. Use Room Temperature Cream Cheese

This is non-negotiable if you want a smooth, lump-free filling. Cold cream cheese doesn’t blend easily and will leave little chunks in your mixture. Take your cream cheese out of the fridge at least 30 minutes before you start mixing.

2. Chill Your Bowl and Beaters Before Whipping the Cream

Cold tools make it easier to whip your cream into stiff peaks quickly. Pop your mixing bowl and beaters into the fridge or freezer for about 10–15 minutes before you start. It’s a small step that makes a big difference.

3. Don’t Rush the Chill Time

The hardest part of this recipe is waiting for the cheesecake to set—but trust me, patience pays off. Let it chill for at least 4 hours, but overnight is ideal. This gives it plenty of time to firm up, making it easier to slice and serve.

4. Clean Your Knife Between Slices

Want those neat, bakery-style cheesecake slices? Use a sharp knife dipped in warm water and wiped clean between each cut. It takes a little extra effort but results in beautifully clean edges.

5. Use High-Quality Vanilla Extract

This cheesecake has a short ingredient list, so the flavor of the vanilla really comes through. Choose a good-quality pure vanilla extract for the best flavor. It adds warmth and richness that artificial versions just can’t match.

6. Customize the Crust

While graham crackers are a classic choice, feel free to get creative. Crushed chocolate wafers, vanilla cookies, or even spiced gingersnaps can make a fun twist. Just keep the same ratio of crumbs to butter.

7. Add a Touch of Citrus

If you’d like to balance the sweetness of the filling, a teaspoon of lemon juice or zest stirred into the cream cheese mixture can brighten the flavor beautifully. It adds complexity without taking away from the marshmallow goodness.

8. Make Mini Cheesecakes

Instead of one large cheesecake, you can make mini versions in cupcake liners or ramekins. They’re perfect for portion control and great for parties. Just be sure to reduce the chilling time slightly, as they’ll set faster.

9. Freeze for Later

This cheesecake freezes incredibly well. Wrap individual slices in plastic wrap and foil, and store them in a freezer-safe bag. It’s perfect for satisfying a sweet craving anytime without needing to make a full batch.

10. Experiment With Toppings

Don’t be afraid to switch things up. From crushed nuts to cookie crumbles, caramel drizzle to toasted coconut, the possibilities are endless. Choose toppings based on the season or occasion and have fun with it.

Frequently Asked Questions (FAQs)

Can I use store-bought whipped cream instead of whipping it myself?

Yes, you can! If you’re in a hurry or don’t have heavy cream on hand, store-bought whipped topping like Cool Whip works in a pinch. However, freshly whipped cream gives a richer, more natural taste and a fluffier texture.

What’s the best way to soften cream cheese quickly?

If you forgot to leave your cream cheese out ahead of time, you can soften it quickly by cutting it into small cubes and letting it sit at room temperature for 15–20 minutes. Or, microwave it (unwrapped) on low power for 10–15 seconds, checking often.

Can I make this recipe gluten-free?

Absolutely! Simply swap the graham crackers for a gluten-free version. Many stores carry gluten-free graham-style crackers or cookies. Everything else in the recipe is naturally gluten-free.

Can I freeze the cheesecake before serving?

Yes, freezing works well. Make sure the cheesecake is completely set before wrapping it tightly and freezing. Thaw it overnight in the fridge before serving. This also helps when preparing ahead for parties or events.

How far in advance can I make this cheesecake?

You can make the cheesecake up to 2 days in advance. Just keep it covered and chilled in the refrigerator. Add your toppings just before serving to keep them fresh and visually appealing.

Can I use low-fat cream cheese?

You can, but keep in mind the texture might be slightly different. Full-fat cream cheese gives the best rich and creamy consistency. If you use low-fat, make sure it’s block-style and not whipped or spreadable.

What if I don’t have marshmallow fluff?

If you can’t find marshmallow fluff, you can make a homemade version using mini marshmallows. Melt 4 cups of mini marshmallows with 1 tablespoon of corn syrup over low heat, stirring until smooth, then let it cool before using.

My cheesecake didn’t set properly—what went wrong?

There are a few possible reasons. The most common is not chilling long enough. It needs a minimum of 4 hours, but overnight is best. Also, make sure your whipped cream reaches stiff peaks and that you’re folding it in gently to keep the filling light and stable.

Can I make this in a regular pie dish instead of a springform pan?

You can, but removal and slicing may be trickier. If using a pie dish, line it with parchment paper or serve directly from the dish. The taste will still be delicious either way.

Do I need to grease the pan?

No need to grease a springform pan, especially if you’re using a graham cracker crust. The butter in the crust will help it release easily. Just be sure to run a knife around the edge before unlocking the pan.

Conclusion & Call to Action

There’s just something incredibly satisfying about making a dessert that’s not only easy and low-maintenance, but also tastes like a slice of heaven. This no-bake marshmallow cheesecake is one of those recipes that delivers every single time. It checks all the boxes—creamy, fluffy, rich, and totally customizable—and it’s just as perfect for special occasions as it is for a casual night in.

Whether you’re a seasoned baker or a total beginner, this recipe is designed to be foolproof. You don’t need any fancy tools or advanced skills to pull it off—just a mixing bowl, a few simple ingredients, and a little bit of fridge time. And once you take that first bite? You’ll be hooked. The creamy filling, the buttery crust, the endless topping possibilities… it’s truly dessert goals.

So, if you’re looking for your next signature dessert, look no further. This no-bake marshmallow cheesecake is about to become your new favorite. I’d love to hear how it turns out for you! If you give it a try, don’t forget to snap a photo and tag me on social media—I love seeing your beautiful creations. And if you have any questions or want to share your own twists on the recipe, drop them in the comments. Your kitchen stories are what make this space so fun and delicious.

Happy no-baking, and enjoy every fluffy, creamy bite!

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