Fluffy No-Bake Marshmallow Cheesecake for Winter Desserts
This Fluffy No-Bake Marshmallow Cheesecake is a delightful winter dessert featuring a buttery graham cracker crust filled with a light, fluffy cream cheese and marshmallow mixture. Topped with marshmallow whipped cream, mini marshmallows, and crushed graham crackers, it offers a perfect balance of sweetness and texture without any baking required.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup (125 g) confectioners’ sugar
- 1 ½ cups (144 g) marshmallow fluff
- 1 teaspoon vanilla extract
- 1 cup (238 g) heavy whipping cream
Toppings
- 1 recipe marshmallow whipped cream
- mini marshmallows, for garnish
- crushed graham crackers, for garnish
Instructions
- Prepare the crust: In a small bowl, thoroughly mix graham cracker crumbs, melted butter, and granulated sugar until all crumbs are coated. Press this mixture evenly into the bottom and up the sides of a 9-inch pie pan using the bottom of a measuring cup to create a firm, even layer. Set aside.
- Make the cheesecake filling: In a large mixing bowl, use a hand mixer to beat softened cream cheese and confectioners’ sugar together until smooth and creamy. Add marshmallow fluff and vanilla extract, mixing until fully combined.
- Whip the heavy cream: Pour heavy whipping cream into a separate mixing bowl. Start mixing at low speed and gradually increase to high. Continue whipping until the cream thickens and holds stiff peaks. Watch closely as this happens quickly.
- Combine and assemble: Gently fold the whipped heavy cream into the cream cheese and marshmallow mixture, ensuring a light and fluffy consistency. Pour this filling evenly over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until fully set.
- Add toppings and serve: Once chilled and set, spread a smooth layer of marshmallow whipped cream over the cheesecake. Garnish with mini marshmallows and crushed graham crackers just before serving for a delightful presentation and added texture.
Notes
- Ensure the cream cheese is softened before mixing to avoid lumps.
- Watch the heavy cream closely when whipping to avoid over-whipping.
- Chilling for the full 4 hours is crucial to achieve the perfect set and texture.
- This cheesecake is best served cold and consumed within 2-3 days for freshness.
- You can substitute the 9-inch pie pan with a 9×13 pan but note the cheesecake will be thinner.
- Optional toppings like chocolate drizzle, chopped pecans, or fresh lemon zest can add unique flavor twists.