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Marshmallow Cream Cheesecake Recipe

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4.2 from 5 reviews

  • Author: Lea
  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings

Description

This luscious Marshmallow Cream Cheesecake combines a buttery graham cracker crust with a smooth, fluffy cream cheese and marshmallow fluff filling. Topped with marshmallow whipped cream and garnished with mini marshmallows and crushed graham crackers, it’s a delightful no-bake dessert perfect for any occasion.

Ingredients

Crust

  • 1 ½ cups (126 g) graham cracker crumbs (about 10-12 crushed graham cracker sheets)
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup (125 g) confectioners' sugar
  • 1 ½ cups (144 g) marshmallow fluff
  • 1 teaspoon vanilla extract
  • 1 cup (238 g) heavy whipping cream

Topping and Garnish

  • 1 recipe marshmallow whipped cream
  • Mini marshmallows, for garnish
  • Crushed graham crackers, for garnish

Instructions

  1. Prepare the crust: In a small bowl, mix graham cracker crumbs, melted butter, and granulated sugar thoroughly to coat every crumb with butter.
  2. Press the crust: Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan using the bottom of a measuring cup to create an even layer. Set aside.
  3. Beat cream cheese and sugar: In a large mixing bowl, use a hand mixer to beat the softened cream cheese and confectioners' sugar together until the mixture is smooth and creamy.
  4. Add marshmallow fluff and vanilla: Incorporate the marshmallow fluff and vanilla extract into the cream cheese mixture and mix until just combined.
  5. Whip the heavy cream: In a separate mixing bowl, add the heavy whipping cream and start mixing on the lowest speed, gradually increasing to high speed. Beat until the cream thickens and forms stiff peaks, watching closely to avoid overmixing.
  6. Fold in whipped cream: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated.
  7. Assemble cheesecake: Pour the cheesecake filling evenly over the prepared graham cracker crust. Smooth the top with a spatula and refrigerate for at least 4 hours until set.
  8. Top with marshmallow whipped cream: Once chilled and set, spread a smooth layer of marshmallow whipped cream over the cheesecake.
  9. Garnish and serve: Decorate the top with mini marshmallows and crushed graham crackers just before serving for added texture and visual appeal.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
  • Use chilled heavy cream for better whipping results.
  • Chill the cake for at least 4 hours to allow it to set properly.
  • If you prefer a firmer crust, you can bake the crust at 350°F (175°C) for 8-10 minutes before adding the filling, though this recipe is designed as no-bake.
  • Store leftovers covered in the refrigerator for up to 3 days for best freshness.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://recipesbylea.com/marshmallow-cream-cheesecake-recipe/