Introduction

Marshmallow cheesecake is a delightfully creamy dessert that combines the rich tang of cream cheese with the sweet, fluffy texture of marshmallow fluff. It’s an easy no-bake treat perfect for any occasion, from family gatherings to cozy nights in.

A slice of pie with three distinct layers sits on a white plate on a white marbled surface. The bottom layer is a crumbly brown crust made of crushed biscuits. Above that, there is a thick, smooth, creamy white middle layer. The top layer is fluffy and white whipped cream decorated with small toasted marshmallows that are light golden brown, giving a slightly toasted look. The background shows a kitchen setting with a stove and cabinets softly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
16 oz cream cheese, softened
7 oz marshmallow fluff (1 jar)
1 tsp vanilla extract
1 container (8 oz) whipped topping (like Cool Whip), thawed
Optional toppings: fresh berries, mini marshmallows, chocolate shavings or drizzle, crushed graham crackers

Instructions

Step 1: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is well combined. Press it firmly into the bottom of a 9-inch springform pan, then chill in the refrigerator while you prepare the filling.
Step 2: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the marshmallow fluff and vanilla extract, mixing until creamy and fully combined. Gently fold in the thawed whipped topping until the mixture becomes light and airy.
Step 3: Spread the cheesecake filling evenly over the chilled crust using a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
Step 4: Before serving, decorate the cheesecake with your choice of toppings such as fresh berries, mini marshmallows, chocolate drizzle, or crushed graham crackers. Carefully remove the springform ring, slice, and serve chilled.

Tips & Variations

For a stronger vanilla flavor, use pure vanilla bean paste instead of extract.
Try adding a layer of chocolate ganache on top for a decadent twist.
If you prefer a crunchier crust, toast the graham cracker crumbs lightly before mixing.
Substitute the whipped topping with homemade whipped cream for a fresher taste.

Storage

Store the marshmallow cheesecake in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, serve it cold straight from the fridge. Avoid freezing, as the texture of the marshmallow fluff and whipped topping may change upon thawing.

How to Serve

The image shows a creamy cheesecake on a white plate. The cheesecake has three layers: a thick, crumbly brown crust at the bottom, a smooth, creamy white middle layer that forms most of the cake, and a top layer decorated with large white whipped cream dollops. Each whipped cream dollop is topped with small pieces of crumbly crust and tiny beige cubes. The cake has a slice taken out, revealing the clean texture of the cream and crust layers. The whole scene is on a white marbled surface with a blurred kitchen background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

While a springform pan makes it easier to remove the cheesecake without damage, you can use a regular 9-inch cake pan lined with parchment paper. Just be extra careful when unmolding and serving.

Is this cheesecake suitable for freezing?

This cheesecake is best enjoyed fresh. Freezing is not recommended because the marshmallow fluff and whipped topping may become grainy or separate when thawed.