If you’ve ever wanted a dessert that combines light, fluffy texture with rich, comforting flavors, this No-Bake Fluffy Marshmallow Cream Cheesecake with Graham Cracker Crust Recipe is the answer. Imagine a buttery graham cracker crust cradling the softest cream cheese and marshmallow mixture, topped with a cloud of marshmallow whipped cream and sprinkled with mini marshmallows and crushed graham crackers for that perfect crunch. It’s an effortless yet impressive dessert that feels like a warm hug in every bite and will quickly become your go-to for any occasion.

No-Bake Fluffy Marshmallow Cream Cheesecake with Graham Cracker Crust Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, whether it’s providing structure, sweetness, or that signature marshmallow fluffiness that makes this cheesecake truly special. The components are straightforward and easy to find, yet together they produce a dessert that tastes like it took hours of effort.

Graham cracker crumbs: Use about 1 ½ cups of finely crushed graham crackers for a crunchy, buttery crust base.
Unsalted butter: Melted and mixed into the crust, it adds richness and helps bind the crumbs together.
Granulated sugar: Just 2 tablespoons sweeten the crust slightly without overpowering the marshmallow cream.
Cream cheese: Two 8-ounce packages, softened, create that silky smooth foundation of the cheesecake filling.
Confectioners’ sugar: Adds gentle sweetness and helps maintain a creamy, lump-free texture.
Marshmallow fluff: This is the secret magic ingredient that makes the cheesecake fluffy and adds that delightful marshmallow flavor.
Vanilla extract: A teaspoon to bring warmth and depth to the filling.
Heavy whipping cream: When whipped, it lightens the filling for the perfect airy texture.
Mini marshmallows: For garnish, adding playful texture and extra marshmallow charm.
Crushed graham crackers: Also for garnish, tying the whole presentation together with a hint of crunch.

How to Make No-Bake Fluffy Marshmallow Cream Cheesecake with Graham Cracker Crust Recipe

Step 1: Prepare the Graham Cracker Crust

Start by combining the graham cracker crumbs, melted butter, and granulated sugar in a small bowl. Make sure every crumb is coated with butter to ensure the crust holds together beautifully and has that perfectly golden, slightly salty bite. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Using the bottom of a measuring cup will help you achieve a smooth and even crust that feels like the perfect base for all that fluffy cheesecake goodness.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and confectioners’ sugar together until silky smooth with no lumps. Then, fold in the marshmallow fluff and vanilla extract until everything is wonderfully combined. This blend is where the light sweetness and marshmallow flavor start to shine, promising a filling that’s creamy yet airy.

Step 3: Whip the Heavy Cream

Pour the heavy whipping cream into a clean bowl and begin beating on the lowest speed. Gradually increase to high speed as the cream thickens and forms stiff peaks—this step is crucial because it adds the lift and fluffiness that sets this cheesecake apart. Keep a close eye as it can go from perfect to over-whipped quickly!

Step 4: Combine and Chill

Gently fold the whipped cream into the cream cheese and marshmallow mixture. This must be done delicately to keep the airy texture intact. Pour the filling evenly over your prepared crust and smooth the surface with a spatula. Refrigerate the cheesecake for at least 4 hours so it can set properly into that luscious, sliceable consistency everyone adores.

Step 5: Add the Marshmallow Whipped Cream and Garnish

Once chilled, spread a generous layer of marshmallow whipped cream over the cheesecake’s surface for an extra touch of fluff. Finally, decorate with mini marshmallows and crushed graham crackers, creating a visually appealing and texturally exciting topping that invites you to dive in right away.

How to Serve No-Bake Fluffy Marshmallow Cream Cheesecake with Graham Cracker Crust Recipe

Garnishes

This cheesecake is a dessert showstopper on its own but adding colorful mini marshmallows and extra crushed graham cracker crumbs elevates the look and adds a welcome contrast of texture. For a twist, sprinkle a light dusting of cinnamon or drizzle melted chocolate for an irresistible presentation.

Side Dishes

Serve slices alongside fresh berries or a tangy berry compote to balance the sweetness. A cup of rich hot chocolate or a steaming mug of coffee pairs beautifully, making this cheesecake an ideal choice for cozy gatherings or holiday celebrations.

Creative Ways to Present

Try layering this cheesecake filling in clear individual jars or parfait glasses for a modern take that’s perfect for parties. You can also turn it into cheesecake bars by pressing the crust into a square pan and slicing after chilling, offering an easy-to-serve party treat without any fuss.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cheesecake tightly covered in the fridge to maintain moisture and freshness. It will stay delicious for up to 3 days—though honestly, it rarely lasts that long!

Freezing

You can freeze this cheesecake by wrapping it securely in plastic wrap and then in foil. When properly wrapped, it’s good for up to 1 month. Thaw it overnight in the fridge before serving, and keep in mind the crust might soften slightly but the flavor remains excellent.

Reheating

Since this is a no-bake chilled dessert, reheating isn’t necessary or recommended. Enjoy it cold straight from the fridge for the best texture and flavor.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Regular marshmallows won’t give you quite the same smooth texture as marshmallow fluff. If you only have marshmallows, you’d need to melt them down carefully to a spreadable consistency before mixing. Marshmallow fluff is definitely the easiest and best option for this recipe.

What can I substitute for graham crackers in the crust?

If graham crackers aren’t available, you could use digestive biscuits or even vanilla wafers. Just make sure to crush them finely and adjust the butter amount for the right crust texture.

Is it possible to make this cheesecake dairy-free?

Dairy-free versions require some careful substitutions. You could try dairy-free cream cheese and coconut cream whipped to stiff peaks, but marshmallow fluff often contains gelatin which some avoid. Experimenting with vegan marshmallow alternatives might be needed.

How long should I chill the cheesecake?

For the best texture, chilling the cheesecake for at least 4 hours is essential. This allows the filling to set firmly so it slices beautifully and keeps its fluffy texture.

Can I double this recipe for a larger crowd?

Absolutely! Just keep the proportions the same and use a larger pan or two separate pans. Double-check your chill time, as a larger volume may need extra time to set completely.

Final Thoughts

This No-Bake Fluffy Marshmallow Cream Cheesecake with Graham Cracker Crust Recipe is a delightful twist on classic cheesecake that’s perfect whenever you want something light, sweet, and easy to prepare. It’s bound to impress friends and family alike, and honestly, it’s a fun recipe that feels like dessert magic every time. Give it a try and watch it become a beloved staple in your recipe collection!

No-Bake Fluffy Marshmallow Cream Cheesecake with Graham Cracker Crust Recipe