Description
Fluffy, creamy, and irresistibly sweet, this no-bake marshmallow cheesecake features a graham cracker crust and a light marshmallow-infused cream cheese filling. It’s a perfect dessert for any occasion, offering a heavenly treat for all dessert lovers.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup marshmallow fluff
- 1 cup heavy whipping cream
- For the Topping:
- 1 cup mini marshmallows
- 1/2 cup melted chocolate chips (optional)
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then cool completely.
- Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla and marshmallow fluff, mixing until combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
- Assemble the Cheesecake: Pour the filling over the cooled crust, spreading evenly. Refrigerate for at least 4 hours to set.
- Add Toppings: Once set, top with mini marshmallows and drizzle with melted chocolate if desired.
- Serve & Enjoy: Remove from pan, slice, and enjoy this heavenly dessert!
Notes
- For a firmer cheesecake, you can add a bit of dissolved gelatin to the filling.
- To prevent the cheesecake from sticking to the pan, grease the pan well and consider lining the bottom with parchment paper.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~450-500 kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg