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Marshmallow Cream Cheesecake

A rich and creamy no-bake dessert that combines the delightful flavors of cream cheese and marshmallow with a crunchy graham cracker crust, perfect for special occasions or a sweet treat.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 10 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs Use high-quality graham crackers or digestive biscuits.
  • 0.5 cups 1/2 cup unsalted butter, melted Make sure your butter is at room temperature.
  • 2 tablespoons 2 tablespoons granulated sugar Adds a touch of sweetness to the crust.
For the filling
  • 16 ounces 2 packages cream cheese, softened (8 ounces each) Use full-fat cream cheese for richness.
  • 1 cup 1 cup confectioners' sugar Sweetens the cream cheese filling.
  • 1.5 cups 1 1/2 cups marshmallow fluff Use homemade fluff for creamier texture.
  • 1 teaspoon 1 teaspoon vanilla extract Use pure vanilla extract for best flavor.
  • 1 cup 1 cup heavy whipping cream Whip to stiff peaks for a light filling.
  • to taste Mini marshmallows, for garnish Add a fun touch.
  • to taste Crushed graham crackers, for garnish Enhance presentation.

Method
 

Prepare the crust
  1. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
  2. Press this mixture firmly into the bottom and along the sides of a 9-inch pie pan to create an even layer. Refrigerate while you prepare the filling.
Make the cream cheese filling
  1. In a large mixing bowl, use a hand mixer to beat the softened cream cheese and confectioners' sugar until smooth and creamy (about 2-3 minutes).
  2. Add marshmallow fluff and vanilla extract and mix until fully combined.
Whip the cream
  1. In another bowl, whip the heavy cream until stiff peaks form. Don’t overbeat, or you’ll end up with butter!
Combine
  1. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to deflate the whipped cream!
Assemble
  1. Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight for best results.
Garnish and serve
  1. Once set, spread some whipped cream (or more fluff!) over the top. Decorate with mini marshmallows and sprinkle crushed graham crackers for a lovely finish.

Notes

Let the cheesecake set overnight for the best texture. Store in the fridge for up to 5 days or freeze for 1-2 months.