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

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  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Marshmallow Cream Cheesecake is a light and fluffy dessert featuring a buttery graham cracker crust topped with a creamy blend of cream cheese and marshmallow fluff. Finished with a marshmallow whipped cream topping and garnished with mini marshmallows and crushed graham crackers, it’s an effortless and delightful treat perfect for any occasion.

Ingredients

Scale

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

Toppings

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

Instructions

  1. Prepare the crust: In a small bowl, combine graham cracker crumbs, melted butter, and granulated sugar, making sure every crumb is coated with butter. Press the 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.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and confectioners’ sugar together with a hand mixer until smooth and creamy.
  3. Add marshmallow fluff and vanilla: Mix in the marshmallow fluff and vanilla extract until fully combined into the cream cheese mixture.
  4. Whip the heavy cream: In a separate mixing bowl, add the heavy whipping cream. Start beating at the lowest speed, gradually increasing to high. Continue whipping until thick and stiff peaks form. Watch closely as this happens quickly.
  5. Fold whipped cream into filling: Gently fold the whipped heavy cream into the cream cheese and marshmallow mixture, ensuring it is well incorporated but still fluffy. Pour the filling evenly over the prepared crust and smooth the top with a spatula.
  6. Chill the cheesecake: Refrigerate the assembled cheesecake for at least 4 hours or until firmly set.
  7. Add marshmallow whipped cream topping: Once chilled, spread the marshmallow whipped cream evenly over the top of the cheesecake.
  8. Garnish and serve: Decorate the top with mini marshmallows and crushed graham crackers before serving.

Notes

  • Be sure to chill the cheesecake for at least 4 hours to achieve the perfect set and texture.
  • Use softened cream cheese for a smooth filling without lumps.
  • Gently fold the whipped cream to keep the filling light and fluffy.
  • This cheesecake is best served chilled and should be kept refrigerated.
  • You can customize the topping with chocolate drizzle or chopped nuts for variation.
  • If using a larger pan like 9×13, expect thinner bars and adjust chilling time accordingly.

Find it online: https://recipes.mbeams.com/no-bake-fluffy-marshmallow-cream-cheesecake-with-graham-cracker-crust-recipe/