I woke up to the smell of toasted marshmallows in a dream — a soft, pillowy cloud of sweetness folded into silky cream cheese, brightening a chilly morning like a warm theater spotlight. This marshmallow cheesecake is the kind of dessert that turns ordinary moments into something cinematic and unforgettable.
Why make this recipe
- It’s fast, no-bake, and feels luxuriously indulgent without hours in the kitchen.
- The fluffy marshmallow flavor lifts the classic cheesecake into a playful, crowd-pleasing treat.
- Perfect for potlucks, celebrations, or a quiet night when you want something a little nostalgic and utterly comforting.
How to make Marshmallow Cheesecake
Ingredients:
- 8 oz cream cheese, softened
- 1 cup marshmallow fluff
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 pre-made graham cracker crust (9-inch)
- 1/4 cup mini chocolate chips (optional)
- 1/4 cup mini marshmallows (for topping)
Directions:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the marshmallow fluff, powdered sugar, and vanilla extract to the bowl. Mix until well combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream.
- If desired, fold in the mini chocolate chips for added flavor.
- Pour the cheesecake filling into the pre-made graham cracker crust, spreading it evenly.
- Refrigerate the cheesecake for at least 4 hours or until set. For best results, chill overnight.
- Before serving, top with mini marshmallows and additional chocolate chips if desired.
How to serve Marshmallow Cheesecake
Serve chilled, sliced with a fork that glides through the airy center. For a dramatic touch, toast the mini marshmallows briefly with a kitchen torch or under a hot broiler (watch closely) to add a caramelized note and smoky color. Pair with fresh berries, a drizzle of chocolate sauce, or a scoop of cold vanilla ice cream for contrast.
How to store Marshmallow Cheesecake
Keep it refrigerated, covered tightly with plastic wrap or in an airtight container, for up to 4–5 days. If you want to freeze it, wrap individual slices in plastic and foil and freeze for up to 1 month; thaw overnight in the refrigerator before serving.
Tips to make Marshmallow Cheesecake
- Soften the cream cheese at room temperature for about 30 minutes to avoid lumps and get a silky filling.
- Use a cold metal bowl when whipping cream — it helps the cream reach firm peaks faster.
- Gently folding preserves the airy texture; use a rubber spatula and fold in thirds.
- If you like extra crunch, sprinkle finely chopped toasted graham crackers or nuts on top before serving.
Variations (if any)
- Chocolate Marshmallow: Swirl in 2–3 tablespoons of melted, slightly cooled chocolate into the filling for a marbled effect.
- Caramel Marshmallow: Drizzle salted caramel between filling layers for a rich, buttered-sugar depth.
- Fruit-Forward: Fold in a light raspberry or strawberry compote (cooled) for a tart contrast to the marshmallow sweetness.
FAQs
Q: Can I use homemade marshmallow fluff?
A: Absolutely — homemade fluff will lend an even fresher marshmallow flavor. Make sure it’s cooled to room temperature before folding into the cream cheese.
Q: Do I need to prebake the graham cracker crust?
A: No. Since this is a no-bake cheesecake, a pre-made, ready-to-use graham cracker crust works perfectly. If you use a homemade crust, pressing it firmly will help it hold together.
Q: Why did my filling deflate?
A: Overmixing after adding whipped cream is the usual culprit. Fold gently until just combined to keep the mixture light and airy.
Q: Can I make this recipe dairy-free?
A: You can substitute dairy-free cream cheese and coconut-based whipped cream, but textures and flavor will differ slightly. Chill well to help it set.
Q: How long should I chill before serving?
A: At least 4 hours, but overnight chilling yields the best texture and flavor melding.
Conclusion
If you’re craving a dessert that reads like a comforting scene from a favorite film — soft, sweet, and utterly satisfying — this marshmallow cheesecake delivers. For a scoop alongside your slice, consider exploring specialty treats like Legend Designer Ice Cream: Home, and if you love marshmallow flavors, you might enjoy pairing it with a spread such as Indulge in Marshmallow Cookie Dough Cashew Butter Delight. Make a slice tonight, sit by the window, and savor the small, shining moments — dessert has never felt so cozy.
Marshmallow Cheesecake
Ingredients
Method
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the marshmallow fluff, powdered sugar, and vanilla extract to the bowl. Mix until well combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.
- If desired, fold in the mini chocolate chips for added flavor.
- Pour the cheesecake filling into the pre-made graham cracker crust, spreading it evenly.
- Refrigerate the cheesecake for at least 4 hours or until set. For best results, chill overnight.
- Before serving, top with mini marshmallows and additional chocolate chips if desired.
- Serve chilled, sliced with a fork that glides through the airy center.
- For a dramatic touch, toast the mini marshmallows briefly with a kitchen torch or under a hot broiler to add a caramelized note.