Description
This no-bake marshmallow cheesecake is light, creamy, and effortless to make. With a buttery graham cracker crust and fluffy marshmallow filling, it’s the perfect crowd-pleasing dessert for any season.
Ingredients
For the Crust:
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1½ cups graham cracker crumbs
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½ cup melted unsalted butter
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2 tbsp granulated sugar (optional)
For the Filling:
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16 oz cream cheese, softened
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1 cup powdered sugar
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1 jar (7 oz) marshmallow fluff or creme
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1 tsp vanilla extract
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1 cup cold heavy whipping cream
Optional Toppings:
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Mini marshmallows
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Whipped cream
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Crumbled graham crackers or chocolate shavings
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Fresh berries or mint leaves
Instructions
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Mix graham cracker crumbs, butter, and sugar. Press into springform pan. Chill or bake at 350°F for 10 minutes.
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Beat softened cream cheese until smooth. Add powdered sugar, marshmallow fluff, and vanilla. Mix well.
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In a separate bowl, whip cream until stiff peaks form. Gently fold into the cream cheese mixture.
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Spread filling over crust. Smooth top. Chill for at least 4 hours or overnight.
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Garnish with desired toppings. Slice with a warm knife for clean cuts.
Notes
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Let cream cheese soften for a smoother texture.
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Use cold tools when whipping cream for best volume.
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Chill overnight for easiest slicing.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (optional 10 min for crust)
- Category: Dessert
- Method: No-Bake
- Cuisine: American