No-Bake Marshmallow Cheesecake

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Fluffy, creamy, and unapologetically indulgent—this No-Bake Marshmallow Cheesecake is every sweet tooth’s dream come true. With a buttery graham cracker crust, a cloud-like marshmallow cream cheese filling, and a topping of toasted mini marshmallows, it brings nostalgic campfire vibes right into your kitchen. Whether it’s for a summer cookout or a winter night-in, this dessert delivers big flavor with zero oven time.

What makes this cheesecake even better is how simple it is to prepare. No water bath, no baking, and no complicated steps. Just chill, slice, and enjoy a dessert that’s as easy as it is eye-catching. With its pillowy texture and gentle sweetness, it’s a guaranteed crowd-pleaser for all ages.

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Why You’ll Love This No-Bake Marshmallow Cheesecake

• No oven required: Perfect for warm days or when you want a fuss-free dessert.
• Kid-approved: The marshmallow topping is always a hit with little ones.
• Customizable: Add chocolate chips, crushed cookies, or fruit for a twist.
• Make-ahead friendly: Ideal for prepping the night before a party.

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Preparation Phase & Tools to Use

To achieve the perfect no-bake cheesecake, having the right tools can make all the difference:

• Springform Pan: This allows for easy removal and clean slicing of your cheesecake.
• Mixing Bowls: Needed for the crust, filling, and topping stages.
• Electric Mixer or Stand Mixer: Essential for whipping the cream cheese and marshmallow fluff until smooth and airy.
• Spatula: Helps fold ingredients gently and scrape down sides to avoid lumps.
• Offset Spatula or Spoon: For evenly spreading the filling and topping.

These tools ensure your crust is firm, the filling is fluffy, and the final result is picture-perfect.

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Ingredients for the No-Bake Marshmallow Cheesecake

• Graham Cracker Crumbs: Forms the sweet, crunchy base of the cheesecake.
• Melted Butter: Binds the crust together and adds richness.
• Cream Cheese: The creamy and tangy foundation of the filling.
• Marshmallow Fluff: Infuses sweetness and gives the filling its airy, dreamy texture.
• Heavy Whipping Cream: Adds lightness and volume to the filling.
• Vanilla Extract: Enhances flavor with a subtle warmth.
• Mini Marshmallows: A fun, playful topping that brings texture and nostalgic charm.

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How To Make the No-Bake Marshmallow Cheesecake

Step 1: Make the Crust

In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a springform pan. Chill in the fridge while you prepare the filling.

Step 2: Whip the Filling

In a large bowl, beat the cream cheese until smooth and creamy. Add the marshmallow fluff and vanilla extract, and mix again until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Step 3: Assemble the Cheesecake

Pour the filling over the chilled crust. Smooth the top with a spatula or spoon. Cover and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.

Step 4: Add the Marshmallow Topping

Once set, top the cheesecake with a generous layer of mini marshmallows. For extra flair, lightly toast them using a kitchen torch or under the broiler for just a minute (watch closely!).

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Serving and Storing No-Bake Marshmallow Cheesecake

Serve this cheesecake chilled for the best texture and flavor. A hot knife run under warm water will help you slice through the soft filling cleanly. It’s delicious on its own, but also pairs beautifully with chocolate sauce, caramel drizzle, or fresh berries for added contrast.

Store leftovers in an airtight container in the refrigerator for up to 5 days. If you plan to make it ahead for a party, you can prepare and refrigerate the base and filling a day before, then add the marshmallows just before serving for the freshest look and texture.

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Frequently Asked Questions

How long does it take for the cheesecake to set?

It typically takes at least 4 hours in the fridge to set properly, but overnight is best for a firmer texture.

Can I use homemade whipped cream instead of store-bought?

Absolutely! In fact, using freshly whipped cream adds a better texture and flavor to the filling.

What if I don’t have marshmallow fluff?

You can melt regular mini marshmallows with a bit of butter and cool the mixture slightly before folding into the cream cheese.

Can this cheesecake be frozen?

Yes! Freeze the cheesecake (without marshmallow topping) wrapped in plastic for up to 1 month. Thaw overnight in the fridge before serving.

How do I toast the mini marshmallows safely?

Use a kitchen torch for precise control, or place under the broiler on low for just 1 minute—but watch carefully to avoid burning.

Can I use a different crust?

Definitely! Oreo crust or chocolate cookie crumbs are great alternatives for extra flavor.

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Want More Cheesecake Ideas?

If this No-Bake Marshmallow Cheesecake wowed your taste buds, these other cheesecake recipes will keep the inspiration flowing:

• Try the Rose Pistachio Cheesecake Ice Cream for a floral, frozen twist.
• Craving something cozy? The Cinnamon Roll Cheesecake offers the best of both breakfast and dessert.
• Don’t miss our fruity Strawberry Cheesecake Dump Cake — quick and full of flavor.
• Dive into nostalgia with the Brownie Refrigerator Cake for a chocolatey treat with minimal effort.
• For a Southern-inspired finish, check out the Old-Fashioned Egg Custard Pie as another chilled favorite.

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And let me know in the comments how yours turned out. Did you toast the marshmallows or keep them soft? Did you sneak in a layer of chocolate or berries?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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