If you have a craving for something irresistibly fluffy, creamy, and just a little bit nostalgic, let me introduce you to the Marshmallow Cream Cheesecake Recipe. This delightful dessert perfectly marries the smooth richness of classic cheesecake with the playful sweetness of marshmallow creme, creating a treat that’s both comforting and fancy enough to impress. Whether you’re serving it at a special gathering or treating yourself on a quiet evening, this cheesecake offers a dreamy texture and a flavor that will make you come back for seconds without hesitation.
Ingredients You’ll Need
Preparing this Marshmallow Cream Cheesecake Recipe is a breeze thanks to its straightforward, easily accessible ingredients. Each component plays a key role in delivering that creamy texture, delicate sweetness, and irresistible crust that make this dessert stand out.
- Graham cracker crumbs: The foundation of the crust, these provide a buttery crunch and subtle sweetness that balances the creamy filling.
- Granulated sugar: Adds just the right amount of sweetness to both the crust and filling without overpowering the marshmallow flavor.
- Unsalted butter, melted: Helps bind the crust and brings a rich flavor that makes every bite comforting.
- Cream cheese, softened: The star of the filling, delivering that signature tangy creaminess that cheesecake lovers adore.
- Marshmallow creme (fluff): Gives the filling a light, sweet fluffiness that’s absolutely addictive.
- Vanilla extract: Enhances all the flavors, adding a warm, fragrant note that ties everything together perfectly.
- Heavy whipping cream: Whipped into stiff peaks to fold in, this adds airiness and a velvety texture that makes the filling melt in your mouth.
- Optional toppings: Whipped cream, mini marshmallows, graham cracker crumbs, or a drizzle of melted chocolate can add that gorgeous finishing touch and extra layers of flavor.
How to Make Marshmallow Cream Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. Combining the graham cracker crumbs, granulated sugar, and melted butter creates a simple but flavorful crust. Press this mixture firmly into the bottom of the pan; this will provide a delightful contrast to the creamy filling. Bake it for 10 minutes, then let it cool completely so it sets nicely before adding the filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese until it becomes perfectly smooth and silky. Then add the marshmallow creme, sugar, and vanilla extract into the mix, beating until the mixture becomes light and fluffy—the marshmallow creme adds a magical fluffiness that makes this recipe unique. In a separate bowl, whip the heavy cream until you see stiff peaks forming. Gently fold the whipped cream into the cream cheese mixture to keep all that light texture intact.
Step 3: Assemble and Chill
Pour the luscious filling over your cooled crust and smooth the top with a spatula. Cover the cheesecake and pop it into the refrigerator for at least 6 hours, or even better, overnight. This chilling time lets everything set perfectly so every slice holds together beautifully and delivers that melt-in-your-mouth sensation.
Step 4: (Optional) Add Toppings
Before serving, feel free to dress up your cheesecake. Pile on some whipped cream, scatter mini marshmallows, sprinkle extra graham cracker crumbs, or drizzle melted chocolate for an irresistible finish that will impress everyone sitting at your table.
How to Serve Marshmallow Cream Cheesecake Recipe
Garnishes
Adding garnishes to this cheesecake is a fun way to enhance both texture and presentation. Fluffy whipped cream adds a soft cloud of indulgence, while tiny mini marshmallows give a playful chewiness. A light sprinkle of extra graham cracker crumbs provides crunch, and a drizzle of melted chocolate creates a sophisticated contrast, perfect for those who love a touch of decadence.
Side Dishes
This dessert pairs wonderfully with fresh fruit like berries or sliced peaches to cut through the richness with their natural brightness. A cup of strong coffee or a refreshing glass of milk complements the sweetness and rounds out your dessert experience beautifully, making every bite even more enjoyable.
Creative Ways to Present
If you want to wow your guests, consider serving individual cheesecake portions in pretty jars or clear glasses layered with crushed graham crackers and marshmallow creme for a deconstructed take on the Marshmallow Cream Cheesecake Recipe. Alternatively, arrange slices on a platter with assorted toppings side-by-side so everyone can customize their slice to their heart’s content.
Make Ahead and Storage
Storing Leftovers
After enjoying your cheesecake, simply cover any leftovers tightly with plastic wrap or keep in an airtight container. Stored in the refrigerator, this dessert maintains its creamy texture and fresh flavor for up to 4 days—so you can savor it well into the week.
Freezing
If you want to save some for later or prepare this cheesecake in advance, it freezes beautifully. Wrap the whole cheesecake or individual slices securely in plastic wrap and then aluminum foil to prevent freezer burn. Frozen cheesecake can last up to 2 months; just thaw overnight in the fridge before serving.
Reheating
Since this is a no-bake cheesecake, reheating isn’t necessary or recommended. It’s best enjoyed chilled straight from the fridge for the optimal creamy and fluffy texture that makes the Marshmallow Cream Cheesecake Recipe so special.
FAQs
Can I use a different crust for this Marshmallow Cream Cheesecake Recipe?
Absolutely! While graham cracker crust is classic and delicious, you can switch it up with Oreo crumbs, digestive biscuits, or even crushed pretzels for a salty-sweet twist. Just adjust the butter amount as needed to ensure it binds well.
Is marshmallow creme the same as marshmallow fluff?
Yes, marshmallow creme and marshmallow fluff are typically interchangeable in recipes. They both provide that airy, sweet marshmallow consistency essential to this cheesecake’s unique texture and flavor.
Can I make this cheesecake vegan or dairy-free?
This recipe traditionally uses cream cheese and heavy cream, but you can experiment with vegan cream cheese and coconut-based whipping cream alternatives. Keep in mind, the texture and taste may vary slightly from the original, but it can still be delicious!
How long does it take to set properly?
The filling needs at least 6 hours of refrigeration to set firmly, but overnight chilling is ideal for the best texture and ease of slicing. Patience here really pays off with every creamy bite.
Why is this called a no-bake cheesecake when the crust is baked?
This Marshmallow Cream Cheesecake Recipe is considered no-bake because only the crust requires baking briefly. The creamy marshmallow filling sets in the fridge without any additional heat, making it perfect for warmer days or when you want to avoid turning on the oven for too long.
Final Thoughts
If you want to enjoy a cheesecake that feels both classic and whimsically fun, this Marshmallow Cream Cheesecake Recipe is your new go-to dessert. It’s approachable to make, just a little bit special, and downright delicious. Once you try it, you’ll find yourself eager to share it with friends and family, making every occasion a bit sweeter and a lot more memorable.
Print
Marshmallow Cream Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Marshmallow Cream Cheesecake is a light and fluffy no-bake dessert featuring a crunchy graham cracker crust and a creamy filling made with cream cheese and marshmallow creme. It’s perfect for warm weather or when you want a quick yet indulgent treat. Topped optionally with whipped cream, mini marshmallows, or melted chocolate, this cheesecake offers a delightful blend of sweetness and smooth texture.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1 cup marshmallow creme (fluff)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For topping (optional):
- Whipped cream
- Mini marshmallows
- Graham cracker crumbs
- Melted chocolate drizzle
Instructions
- Preheat and Prepare Pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are moistened and well combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let the crust cool completely.
- Prepare the Filling: In a large bowl, use a mixer to beat the softened cream cheese until smooth and creamy. Add the marshmallow creme, granulated sugar, and vanilla extract, then continue beating until the mixture is light and fluffy.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, ensuring it holds shape when lifted.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese and marshmallow mixture until fully incorporated and smooth, preserving the airiness of the whipped cream.
- Assemble and Chill: Pour the filling over the cooled crust, smoothing the top evenly with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to allow the filling to set properly.
- Add Toppings and Serve: Just before serving, optionally garnish the cheesecake with whipped cream, mini marshmallows, graham cracker crumbs, or a drizzle of melted chocolate for extra flair and flavor.
Notes
- This cheesecake is primarily a no-bake dessert, aside from the graham cracker crust which requires baking.
- It’s a great choice for warm weather as it doesn’t require oven baking for the filling.
- For a chocolate twist, substitute the crust with crushed Oreo cookies or swirl melted chocolate into the filling before chilling.
- Ensure the cream cheese is softened for a smooth filling texture.
- Use a springform pan for easy removal and neat presentation.
