Description
A dreamy, no-bake Marshmallow Cheesecake with a creamy filling, graham cracker crust, and fluffy marshmallow topping. Perfect for any celebration or a cozy dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered (confectioners’) sugar
- 1 tsp vanilla extract
- 2 ½ cups marshmallow fluff (1 ½ cups for filling + 1 cup for topping)
- 1 cup heavy cream, whipped
Instructions
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan and chill in the refrigerator.
- In a mixing bowl, beat softened cream cheese and powdered sugar until smooth. Add vanilla extract and marshmallow fluff; mix until combined.
- Gently fold in the whipped heavy cream until light and homogenous.
- Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours.
- Combine remaining marshmallow fluff with a dollop of whipped cream and spread on top of the cheesecake.
- Garnish with mini marshmallows or crushed graham crackers as desired.
Notes
Chill for at least 6 hours for best texture. Store leftovers covered in the refrigerator for up to 3–4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 60mg