If you’re craving a dessert that brings together all the fluffiness of marshmallows with the creamy richness of cheesecake, Marshmallow Cream Cheesecake is about to become your new go-to treat. This luscious, no-bake cheesecake is a show-stopper for any occasion, delivering a smooth, tangy filling that’s swirled with clouds of marshmallow fluff. Nestled in a classic graham cracker crust and topped with an irresistible marshmallow whipped cream, it’s all the nostalgia of a campfire marshmallow fused with the elegance of a cheesecake. Whether you’re making it for a family gathering or a weeknight splurge, this Marshmallow Cream Cheesecake will have everyone asking for seconds!

Marshmallow Cream Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What really makes this Marshmallow Cream Cheesecake shine is the perfect harmony of simple yet purposeful ingredients. Every item on this list pulls its weight in flavor, texture, or presentation, ensuring your cheesecake is equal parts dreamy and delicious.

Graham cracker crumbs: These form the classic, crunchy base and give the dessert a comforting, familiar flavor.
Unsalted butter: Melted butter brings the crust together, providing richness while keeping the texture just crumbly enough.
Granulated sugar: A touch of sugar in the crust balances the tanginess of the filling.
Cream cheese: The star of any cheesecake, cream cheese ensures that sought-after creamy, tangy bite.
Confectioners’ sugar: This dissolves seamlessly into the filling for silky-smooth sweetness.
Marshmallow fluff: It’s what gives the filling its signature cloud-like texture and sweetness that sets this cheesecake apart.
Vanilla extract: A splash of vanilla smooths out the flavors and brings warmth to the filling.
Heavy whipping cream: Whipped to stiff peaks, it makes the filling incredibly light and airy.
Marshmallow whipped cream: Spread on top for extra fluffiness and a gorgeous finish.
Mini marshmallows: Use these as a fun and playful garnish that enhances the dessert’s visual appeal.
Crushed graham crackers: A sprinkle over the top adds crunch and ties the whole presentation together.

How to Make Marshmallow Cream Cheesecake

Step 1: Prepare the Crust

Start your Marshmallow Cream Cheesecake journey by mixing graham cracker crumbs, melted butter, and a touch of sugar in a small bowl. Stir until every crumb is thoroughly coated. This trio will quickly become a cohesive, sandy mixture that promises a crunchy and flavorful base for your creamy topping.

Step 2: Form the Crust in the Pan

Transfer your crumb mixture into a 9-inch pie pan. Use the bottom of a measuring cup to press it evenly across the bottom and up the sides. Take your time here for a solid, uniform foundation! Set the crust aside while you get started on that decadent filling.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and confectioners’ sugar with a hand mixer until the mixture is silky-smooth, with no lumps. This is the backbone of your cheesecake, so don’t skimp on mixing time—silky is the goal.

Step 4: Add Marshmallow Fluff and Vanilla

Scoop in the marshmallow fluff and pour in the vanilla extract. Mix until everything comes together in a delightfully fluffy, glossy blend—this is when your kitchen starts to smell truly heavenly!

Step 5: Whip the Heavy Cream

Pour the heavy whipping cream into a fresh bowl. Start beating it on low speed, then gradually crank up the mixer to high. Keep an eye on it: the transformation to thick, stiff peaks happens fast. This is the secret ingredient for ultra-light texture in your Marshmallow Cream Cheesecake.

Step 6: Fold and Assemble

Gently fold the whipped cream into your cream cheese mixture. Go slowly to avoid deflating the whipped cream—the goal is a filling as airy as a cloud. Pour your filling over the crust and smooth the top with a spatula for a visually satisfying finish. Cover and refrigerate for at least four hours, or overnight if you have the patience!

Step 7: Top with Marshmallow Whipped Cream

Once the cheesecake has set, spread a generous layer of marshmallow whipped cream over the top. This brings even more marshmallow flavor and a stunning, pillowy look to your dessert.

Step 8: Garnish and Serve

Finish with a flourish: scatter mini marshmallows and a dusting of crushed graham crackers right before serving. Each slice of Marshmallow Cream Cheesecake will look and taste absolutely irresistible!

How to Serve Marshmallow Cream Cheesecake

Garnishes

Right before serving, add a playful touch by sprinkling mini marshmallows generously over the surface, then dust with extra crushed graham crackers. These simple garnishes bring texture, contrast, and just a hint of whimsy to every forkful. You’re guaranteed smiles!

Side Dishes

Pair your Marshmallow Cream Cheesecake with a fresh berry medley or a minty fruit salad to balance the sweetness and add a refreshing contrast. For a richer treat, consider serving it with hot chocolate, coffee, or even a drizzle of dark chocolate sauce.

Creative Ways to Present

For a fun twist, try slicing the cheesecake into mini bars or serving individual portions in jars for picnics and parties. You can even torch the marshmallows on top for a toasted campfire effect. The possibilities are as boundless as your creativity—the Marshmallow Cream Cheesecake is your blank (and delicious) canvas!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Marshmallow Cream Cheesecake covered in the refrigerator for up to four days. Use an airtight container or snug wrap to keep it fresh and prevent the cheesecake from picking up other fridge flavors. For the best texture, hold off on garnishes until you’re ready to serve each slice.

Freezing

Want to extend your cheesecake’s shelf-life? You can freeze Marshmallow Cream Cheesecake (before adding the whipped cream topping) for up to one month. Wrap the cheesecake well with plastic wrap and then foil. Thaw in the refrigerator overnight; just add your toppings and it will taste as wonderful as the day you made it.

Reheating

No reheating is needed for this no-bake wonder. If the cheesecake is frozen, simply let it defrost in the fridge until completely thawed. For best flavor and texture, serve chilled right out of the refrigerator.

FAQs

Can I use store-bought crust instead of homemade?

Absolutely! If you’re short on time, a ready-made graham cracker crust works beautifully. You’ll still get that classic flavor and it makes assembling your Marshmallow Cream Cheesecake even simpler.

Can I make the cheesecake a day ahead?

Yes, in fact, the flavors and texture improve as it chills overnight! Prepare the cheesecake up to the whipped cream topping, refrigerate, and add your garnishes just before serving for perfect results.

Is there a substitute for marshmallow fluff?

If you can’t find marshmallow fluff, you can use melted mini marshmallows (about 1 ½ cups). Just melt them slowly with a tablespoon of water until smooth, let it cool slightly, and proceed as directed.

How can I make this cheesecake gluten-free?

Just swap in gluten-free graham crackers for the crust and check that the marshmallow fluff and other ingredients are gluten-free as well. The rest of the recipe is naturally gluten-free and just as delicious!

Can I use light cream cheese or whipped topping instead of heavy cream?

You can use light cream cheese to reduce the calories, but the flavor and texture will be a bit different—slightly lighter with a bit less richness. For the best Marshmallow Cream Cheesecake, stick with real heavy cream for loft and stability.

Final Thoughts

If you’re looking for a dessert that’s out-of-this-world creamy, sweet, and perfect for sharing, don’t miss out on making Marshmallow Cream Cheesecake. The process is as fun as the end result, and every bite is pure bliss. Gather your ingredients and give it a try—you’re bound to fall in love!

Marshmallow Cream Cheesecake Recipe

★★★★★

4.7 from 7 reviews

Author: Mariam
Total Time: 4 hours 20 minutes
Yield: 1 9-inch cheesecake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful combination of creamy cheesecake and fluffy marshmallows with this Marshmallow Cream Cheesecake recipe. A perfect treat for any occasion!

Instructions

Crust
Mix graham cracker crumbs, butter, and sugar. In a small bowl, mix graham cracker crumbs, butter, and sugar, ensuring every crumb is coated with butter. Press crust into the bottom of a pie pan, using a measuring cup to achieve an even layer. Set aside.
Cheesecake
Beat cream cheese and sugar in a bowl until smooth. Add marshmallow fluff and vanilla, mixing until combined. In another bowl, whip heavy cream until thick, then fold into the cream cheese mixture. Refrigerate the mixture for at least 4 hours. Spread marshmallow whipped cream over the chilled cheesecake. Garnish with marshmallows and crushed graham crackers before serving.

Notes

Ensure the cream cheese is softened for a smooth cheesecake texture.
Chill the cheesecake for optimal taste and texture.
You can customize the garnish with your favorite toppings.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Mixing, Whipping, Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 20g
Sodium: 260mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 4g
Cholesterol: 85mg

Keywords: Marshmallow Cream Cheesecake, Cheesecake Recipe, Dessert, Marshmallow Fluff