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A perfect slice of light and fluffy marshmallow cheesecake on a white plate, showing its creamy texture.

No-Bake Marshmallow Cheesecake: The Ultimate Creamy, Dreamy Dessert

Discover the ultimate No-Bake Marshmallow Cheesecake! This easy, creamy, and fluffy dessert features a buttery graham cracker crust and a light, mousse-like filling. It's the perfect stress-free, show-stopping treat for any occasion, no oven required.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs about 10 full sheets
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted
For the Marshmallow Cheesecake Filling
  • 10 oz mini marshmallows one standard bag
  • 16 oz cream cheese softened to room temperature
  • 1.5 cups heavy whipping cream chilled, divided
  • 1 teaspoon vanilla extract

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer
  • 3 Mixing Bowls

Instructions
 

  1. Combine graham cracker crumbs and sugar. Mix in melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch springform pan. Freeze while preparing the filling.
  2. In a large microwave-safe bowl, combine mini marshmallows and 1/4 cup of heavy whipping cream. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Let cool slightly.
  3. In a separate large bowl, use an electric mixer to beat the softened cream cheese until completely smooth and free of lumps.
  4. Pour the slightly cooled marshmallow mixture into the beaten cream cheese. Mix on low until just combined, then stir in the vanilla extract.
  5. In a chilled bowl, whip the remaining 1 1/4 cups of heavy whipping cream on high speed until stiff peaks form.
  6. Gently fold the whipped cream into the marshmallow mixture in two additions. Pour the filling over the prepared crust and spread evenly. Cover and refrigerate for at least 6 hours, or overnight, until firm.

Notes

Room Temperature is Key: Ensure your cream cheese is fully softened to avoid a lumpy filling. This is the most important tip for a silky-smooth texture.
Chill for Success: Don't rush the chilling process! The cheesecake needs at least 6 hours, but overnight is best for a firm, perfectly sliceable dessert.
Serving Suggestion: This cheesecake is delicious on its own, or topped with fresh berries, chocolate shavings, or a drizzle of caramel sauce.
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