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

Scale

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

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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.