If there’s one dessert that always steals the show at parties, it’s cheesecake. And this Easy Marshmallow Cheesecake Recipe is not just creamy and dreamy—it’s ridiculously simple to make. Imagine a fluffy, whipped cloud of marshmallow sweetness nestled on a buttery graham cracker crust. It’s the kind of dessert that has people coming back for seconds (and thirds!).
Whether you’re hosting a gathering or just craving a slice of indulgence, this cheesecake recipe will be your go-to. Plus, no fancy baking skills are required—it’s almost impossible to mess up! I first discovered this recipe when experimenting with marshmallows as a key ingredient, and let me tell you, their light and airy texture transforms cheesecake into something magical.
The Backstory: Why Marshmallow Cheesecake?
Cheesecake has been around for centuries—its origins trace back to ancient Greece, where it was served to athletes during the first Olympic Games. But this marshmallow cheesecake? That’s a modern twist that brings a playful sweetness to a classic dessert. Marshmallows, with their pillowy texture, add an unexpected creaminess without weighing down the cheesecake.
For me, this recipe is tied to late-night cravings and impromptu baking sessions. One evening, I found myself staring at a bag of marshmallows and wondering, “Could these work in a cheesecake?” The answer was a resounding yes. Since then, this dessert has become a staple at family gatherings, birthdays, and holiday parties. It’s a hit year-round, but let’s be honest—this cheesecake really shines during spring and summer when everyone’s looking for something light and refreshing.
Why You’ll Love This Recipe
Here’s what makes this Easy Marshmallow Cheesecake Recipe a crowd favorite:
- No baking required—perfect for hot days when you don’t want to heat up the kitchen.
- Fluffy and creamy texture that melts in your mouth.
- Quick prep time with simple ingredients you probably already have at home.
- Customizable toppings to suit any occasion.
Ingredient Discussion
Graham Cracker Crust
The foundation of any great cheesecake is the crust. For this recipe, we’re using graham crackers, sugar, and melted butter. When choosing graham crackers, look for ones with a touch of honey—they add a subtle sweetness that pairs beautifully with the marshmallow filling. Pro tip: If you’re gluten-free, swap out regular graham crackers for gluten-free alternatives. They work just as well!
Marshmallows
The star of the show! Mini marshmallows melt quicker and blend easily into the cheesecake mixture. If you’re feeling adventurous, you can even try flavored marshmallows for a fun twist. For storage, keep them sealed in an airtight bag to prevent them from hardening.
Cream Cheese
Always opt for full-fat cream cheese for the richest flavor. Softened cream cheese ensures a smooth texture, so let it sit at room temperature for about 30 minutes before using. If you’re looking to lighten things up, you can use reduced-fat cream cheese, but the texture may be slightly less creamy.
Whipped Cream
Freshly whipped cream adds airiness and volume to the filling. You can use store-bought whipped cream in a pinch, but homemade whipped cream (using heavy cream and a bit of powdered sugar) makes all the difference. Whip it until soft peaks form for the perfect consistency.
Vanilla Extract
A splash of vanilla rounds out the flavors. Pure vanilla extract is ideal, but vanilla bean paste adds an extra depth of flavor. If you’re out of vanilla, almond extract is a delightful alternative.
Toppings
Here’s where the fun begins! Fresh berries, chocolate drizzle, or a sprinkle of crushed nuts add color and texture. Seasonal fruits like strawberries and raspberries are my personal favorites—they add a tartness that balances the sweetness of the cheesecake.
Equipment Needed
You don’t need a fancy kitchen setup to make this Easy Marshmallow Cheesecake Recipe. Here’s what you’ll need:
- Springform pan: Essential for easy removal and a clean presentation.
- Mixing bowls: Multiple sizes for mixing crust and filling.
- Hand mixer or stand mixer: To whip the cream and blend the filling.
- Rubber spatula: Perfect for folding whipped cream into the filling.
- Saucepan: To melt the marshmallows gently.
If you don’t have a springform pan, a pie dish works too—just be mindful that slicing may be trickier. For budget-friendly options, check local thrift stores for springform pans—they’re often available for just a few dollars.
Preparation Method
- Make the crust: Crush 2 cups (200 g) of graham crackers into fine crumbs using a food processor or rolling pin. Mix the crumbs with 1/4 cup (50 g) granulated sugar and 1/2 cup (115 g) melted butter until combined. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator for 20 minutes.
- Melt the marshmallows: In a medium saucepan, melt 4 cups (200 g) of mini marshmallows with 1/4 cup (60 ml) milk over low heat, stirring constantly until smooth. Set aside to cool slightly.
- Prepare the filling: Beat 16 ounces (450 g) of softened cream cheese until smooth and creamy. Slowly add the cooled marshmallow mixture and 1 teaspoon (5 ml) vanilla extract, blending until fully incorporated.
- Whip the cream: In a separate bowl, whip 1 cup (240 ml) heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the mixture!
- Assemble the cheesecake: Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
- Add toppings: Before serving, decorate with fresh berries, chocolate shavings, or your favorite toppings.
Cooking Tips & Techniques
Here are some insider tips to guarantee cheesecake success:
- Chill the crust: A cold crust holds up better to the filling and prevents crumbling.
- Cool the marshmallow mixture: If it’s too hot, it can melt the whipped cream and ruin the texture.
- Fold gently: Folding preserves the airy texture of the filling. Resist the urge to stir vigorously!
- Refrigerate overnight: While 4 hours is the minimum, overnight chilling ensures the cheesecake is fully set.
- Test for slicing: Dip your knife in warm water and wipe dry before slicing for clean cuts.
Variations & Adaptations
This recipe is endlessly adaptable. Here are some fun ideas:
- Chocolate marshmallow cheesecake: Add 1/4 cup (25 g) cocoa powder to the cream cheese mixture and use chocolate graham crackers for the crust.
- Fruit swirl cheesecake: Swirl in 1/2 cup (120 ml) of fruit puree (like raspberry or mango) before chilling.
- Gluten-free version: Substitute gluten-free graham crackers for the crust.
- Vegan option: Use dairy-free cream cheese, whipped coconut cream, and vegan marshmallows.
My personal favorite? Adding a layer of salted caramel on top before the berries. The salty-sweet combo is unbeatable!
Serving & Storage Suggestions
Serve this cheesecake chilled for the best texture. It’s perfect for any occasion, from casual gatherings to elegant dinner parties. Pair it with coffee or a glass of dessert wine for an indulgent experience.
For leftovers (if there are any), cover the cheesecake tightly with plastic wrap and store in the refrigerator for up to 5 days. To freeze, wrap slices individually in foil and place them in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before enjoying.
Nutritional Information & Benefits
Here’s a quick look at the nutritional values per serving (based on 12 servings):
- Calories: ~320
- Fat: ~20 g
- Carbohydrates: ~30 g
- Protein: ~4 g
While this recipe is a treat, cream cheese provides calcium, and berries add antioxidants if you use them as toppings. Just keep portion sizes in check to balance indulgence and wellness.
Conclusion
If you’re searching for a dessert that’s as easy as it is impressive, this Easy Marshmallow Cheesecake Recipe is your answer. It’s creamy, light, and packed with marshmallow sweetness. Plus, the no-bake aspect makes it ideal for any time of year.
Give this recipe a try, and don’t forget to make it your own with unique toppings or variations. I’d love to hear how it turns out for you—drop a comment below or share your photos on social media! Happy baking!
FAQs
Can I use large marshmallows instead of mini marshmallows?
Yes! Just chop them into smaller pieces before melting to ensure they dissolve evenly.
How long does the cheesecake need to chill?
At least 4 hours, but overnight is best for a firm, sliceable texture.
Can I make this cheesecake ahead of time?
Absolutely! It’s a great make-ahead dessert. Prepare it a day in advance and keep it chilled until serving.
What toppings work best with this cheesecake?
Fresh berries, chocolate drizzle, caramel sauce, or even crushed candy bars are all fantastic options.
Is this recipe suitable for kids?
Yes! Kids love the marshmallow flavor and creamy texture. Just skip any alcohol-based toppings.
