Marshmallow Cheesecake: A Fluffy No-Bake Dessert You’ll Crave

If you’re a fan of dreamy, creamy, cloud-like desserts, this Marshmallow Cheesecake is exactly what you need in your life. With its soft, whipped texture and rich cream cheese base, this no-bake dessert is a delicious twist on traditional cheesecake desserts—light enough for a summer treat but indulgent enough for any holiday spread.

Perfect for beginners and seasoned bakers alike, this recipe blends marshmallow cream with silky cream cheese and a buttery graham cracker crust to create a slice of heaven that doesn’t require turning on your oven. Whether you’re planning a picnic, potluck, or just want a quick fix for your sweet tooth, this is one of the best easy cheesecake recipes out there.

Let’s walk through the ingredients, method, and everything you need to know to make this fluffy and irresistible dessert.

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What Is Marshmallow Cheesecake? A Dreamy Cream Cheese Dessert

Unlike traditional baked cheesecakes that require careful temperature control, this marshmallow cheesecake is a no-bake pie that combines the tang of cream cheese with the light sweetness of marshmallow cream. The result? A texture that’s fluffier than mousse but richer than whipped cream.

It’s a standout among cream cheese desserts, thanks to the addition of marshmallow whip, which gives it a unique melt-in-your-mouth finish. Served in a graham cracker crust and optionally topped with white frosting, fruit, or chocolate drizzle, this cheesecake is versatile, impressive, and easy enough for a weekday indulgence.

Ingredients for Marshmallow Cheesecake with Marshmallow Cream

Here’s everything you need to create this cloud-like cheesecake:

For the crust:

• 1½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• ½ cup (115g) melted unsalted butter

For the filling:

• 8 oz (226g) cream cheese, softened
• 1 (7 oz) jar marshmallow cream (a.k.a. marshmallow fluff)
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy whipping cream

Optional toppings:

• White frosting or whipped cream for swirls
• Fresh berries, toasted coconut, or mini marshmallows
• Chocolate or caramel sauce for drizzling

✅ For best results, use full-fat cream cheese and fresh whipping cream—these will give you the creamiest texture.

How to Make This No-Bake Marshmallow Cheesecake Step-by-Step

Step 1: Make the Crust

In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch pie dish or springform pan. Chill in the fridge while you make the filling.

Step 2: Whip the Cream

In a separate bowl, beat the heavy cream until stiff peaks form. This will give your cheesecake structure and airy volume.

Step 3: Mix the Cheesecake Base

In a large bowl, beat the softened cream cheese until smooth. Add the marshmallow cream and vanilla extract. Beat until light and fluffy.

Step 4: Fold and Fill

Gently fold the whipped cream into the marshmallow-cheese mixture until fully combined. Be careful not to deflate the whipped cream.

Pour the filling into the prepared crust and smooth the top with a spatula.

Step 5: Chill

Refrigerate the cheesecake for at least 4–6 hours, or overnight, until fully set.

Step 6: Garnish and Serve

Top with white frosting swirls, fruit, or any of your favorite cheesecake toppings. Slice and enjoy this delicious, no-bake delight.

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Essential Tools You’ll Need to Make This Cheesecake Dessert

• 9-inch pie dish or springform pan
• Hand or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Offset spatula (optional for smoothing)

Looking for the perfect pie dish? Here’s a review of the best pie pans from Serious Eats.

Tips for Getting a Perfect Texture in Easy Cheesecake Recipes

• Use room-temperature cream cheese for smooth blending—no lumps!
• Don’t skip whipping the cream—this gives the cheesecake its signature lightness.
• Chill thoroughly—the longer, the better. Overnight is ideal.
• Press the crust firmly into the pan to prevent crumbling.
• Use a springform pan for a cleaner presentation and easier slicing.

Common Mistakes to Avoid with No-Bake Pies and Marshmallow Cream

• Overmixing the whipped cream into the filling can deflate the texture. Gently fold instead.
• Using low-fat cream cheese can lead to a runnier filling. Stick to full-fat.
• Not chilling long enough—the pie won’t set properly if rushed.
• Improperly measuring whipped cream—make sure to whip to stiff peaks for best results.
• Skipping the crust chill can lead to crumbling and sagging under the filling.

Variations: From White Frosting Swirls to Chocolate-Infused Cheesecake Desserts

This marshmallow cheesecake is versatile—try these creative variations:

• Chocolate Marshmallow Cheesecake: Add 2 tablespoons cocoa powder to the filling.
• Coconut Twist: Fold in toasted coconut and top with coconut flakes.
• S’mores Style: Use a chocolate crust and top with mini marshmallows and melted chocolate.
• Strawberry Swirl: Add a layer of strawberry jam under the filling.
• Mint Marshmallow: Add a few drops of peppermint extract and green food coloring.

You can also pipe white frosting on top for a decorative bakery-style finish.

Serving Suggestions: How to Present This Marshmallow Cheesecake Beautifully

• Top with fresh berries and mint leaves for a spring look
• Add chocolate curls or white chocolate chips for texture
• Pipe rosettes with whipped cream or white frosting around the edges
• Serve chilled in slices with a drizzle of fruit coulis or caramel sauce
• Dust with powdered sugar and edible glitter for holiday sparkle

Want picture-perfect swirls? Check out this decorating guide by Sally’s Baking Addiction.

How to Store and Chill Marshmallow Cheesecake Properly

• Refrigerator: Store covered in the fridge for up to 5 days.
• Freezer: Freeze the whole cheesecake or slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight.
• Avoid room temperature: This cheesecake softens quickly and should be served cold.

Pairing Ideas: What to Serve with This Light and Delicious Pie

Here are a few easy additions to complement this delicious pie:

• Iced herbal teas like hibiscus or chamomile
• Espresso or cold brew coffee for a bold contrast
• Fresh fruit salad with citrus or melon
• Sweet almond biscotti or shortbread cookies
• A dollop of lemon or berry curd on the side

These pairings balance the sweet and creamy flavor profile.

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Marshmallow Cheesecake FAQ: Your Top Questions Answered

Can I use Cool Whip instead of whipped cream?
Yes, though homemade whipped cream gives better texture and flavor.

Can I make this in advance?
Absolutely! It’s best made a day ahead so it can fully chill.

What’s the best crust alternative?
Try crushed Oreos, vanilla wafers, or even pretzels for a salty-sweet twist.

Can I make this in individual cups?
Yes—use small jars or ramekins for portioned desserts.

Is this cheesecake too sweet?
Not at all! The tangy cream cheese balances the marshmallow’s sweetness perfectly.

Why This Recipe Is a Must for Baking Sweets Without the Oven

Whether it’s too hot to bake or you’re short on time, this no-bake marshmallow cheesecake is the answer. It satisfies that craving for baking sweets without needing an oven, flour, or complicated steps. It’s foolproof, fast, and perfect for entertaining.

It also travels well, keeps in the fridge for days, and can be adapted with seasonal toppings or holiday decorations. Among all cheesecake desserts, this one stands out for its ease and versatility.

Conclusion

From its creamy filling to its fluffy, melt-in-your-mouth texture, this marshmallow cheesecake is a true showstopper. It’s one of those easy cheesecake recipes that you’ll want to keep on hand for parties, cravings, or simply because you love a light, no-bake treat.

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