Looking for an effortless dessert that tastes like a dream? This No-Bake Marshmallow Cheesecake is rich, airy, and irresistibly creamy—without ever turning on the oven. With its soft marshmallow filling, buttery crust, and cloud-like texture, it’s the perfect treat for celebrations, holidays, or last-minute dessert cravings.
Easy, impressive, and melt-in-your-mouth delicious—this recipe is about to become your new favorite no-bake dessert.

Why You’ll Love This No-Bake Marshmallow Cheesecake

This No-Bake Marshmallow Cheesecake delivers everything you want in a cheesecake—creaminess, flavor, and structure—without the stress of baking. It’s made with simple pantry ingredients and requires minimal active time. The marshmallows give it a naturally light, fluffy texture, while the cream cheese adds richness and tang that balances the sweetness perfectly.
Whether you’re a beginner in the kitchen or an experienced baker seeking a quick win, this recipe never disappoints.

Ingredients for No-Bake Marshmallow Cheesecake

Below is the full, detailed list of ingredients for the crust and cheesecake filling. Make sure everything is at room temperature for best results.

For the Crust:

• 2 cups (200 g) graham cracker crumbs or digestive biscuit crumbs

• 6 tablespoons (85 g) unsalted butter, melted

• 2 tablespoons (25 g) granulated sugar (optional, for extra sweetness)

For the Marshmallow Cheesecake Filling:

• 2 cups (200 g) mini marshmallows (or chopped regular marshmallows)

• 1 (8 oz / 225 g) block cream cheese, softened

• 1 cup (240 ml) heavy whipping cream

• 1 teaspoon vanilla extract

• ½ cup (120 g) sour cream (for a tangy finish; can replace with plain yogurt)

• ¼ cup (55 g) powdered sugar (adjust to taste)

• Pinch of salt

• Optional toppings:

  • Whipped cream

  • Chocolate shavings

  • Caramel drizzle

  • Crushed graham crackers

  • Toasted mini marshmallows

Required Kitchen Tools

To ensure your No-Bake Marshmallow Cheesecake comes out perfect, you’ll need:

• 9-inch (23 cm) springform pan

• Mixing bowls

• Rubber spatula

• Hand mixer or stand mixer

• Heat-safe saucepan (for melting marshmallows)

• Whisk

• Measuring cups and spoons

• Parchment paper (optional, for easy removal)

These basic tools make the process smooth and beginner-friendly.

How to Make No-Bake Marshmallow Cheesecake (Step-by-Step)

Follow these simple steps for the softest, creamiest cheesecake with a marshmallow twist.

1: Prepare the Crust

1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.

2. Mix until fully coated and sandy in texture.

3. Press the mixture firmly into the bottom of a springform pan.

4. Use the bottom of a glass to smooth and compact the crust evenly.

5. Refrigerate for at least 20 minutes while preparing the filling.

Tip: For a firmer base, place it in the freezer for 10 minutes.

2: Melt the Marshmallows

1. In a medium saucepan over low heat, add the marshmallows and 3 tablespoons of heavy cream.

2. Stir continuously until the marshmallows melt smoothly.

3. Remove from heat and let the mixture cool slightly (about 10 minutes).

4. The mixture should still be pourable but not hot.

Important: Don’t add hot marshmallow mixture to the cream cheese or it may cause lumps.

3: Whip the Cream

1. In a chilled bowl, beat the remaining heavy cream until stiff peaks form.

2. Set aside in the refrigerator to keep it cold.

4: Prepare the Cheesecake Base

1. In a large bowl, beat the cream cheese until smooth and fluffy.

2. Add powdered sugar, sour cream, vanilla extract, and salt.

3. Beat again until well combined and silky.

5: Add the Marshmallow Mixture

1. Slowly fold the cooled melted marshmallow mixture into the cream cheese base.

2. Mix gently until the texture is creamy and uniform.

3. Avoid overmixing—this keeps the filling light and airy.

6: Fold in the Whipped Cream

1. Add the whipped cream in two batches.

2. Fold gently with a spatula to maintain volume.

3. Stop mixing when the filling becomes fluffy and well incorporated.

7: Assemble the Cheesecake

1. Pour the filling onto the crust and smooth the top.

2. Tap the pan lightly on the counter to eliminate air bubbles.

3. Refrigerate for at least 6 hours, preferably overnight.

8: Garnish and Serve

Once chilled and set:

• Release the springform pan

• Add whipped cream, chocolate shavings, or toasted marshmallows

• Slice with a warm knife for clean cuts

This cheesecake is delicious cold and stays creamy without being heavy.

Helpful Tips for the Best No-Bake Marshmallow Cheesecake

These pro tips ensure your cheesecake comes out perfect every time:

1. Use Full-Fat Cream Cheese

Low-fat versions contain more water, making the cheesecake soft and unstable.

2. Chill Overnight for Best Results

Six hours is the minimum, but overnight ensures a perfect set.

3. Don’t Overheat the Marshmallows

If they get too hot, they may curdle the cream cheese when mixed.

4. Add Gelatin for Extra Stability (Optional)

If you want cleaner, firmer slices, dissolve 1 teaspoon of gelatin in 2 tablespoons of warm water and add it to the marshmallow mixture.

5. Use a Hot Knife to Slice

Run the knife under hot water, wipe it dry, and cut clean, smooth slices.

6. Flavor Variations

This recipe can be easily customized:

• Chocolate Marshmallow Cheesecake: Add ½ cup melted chocolate

• Strawberry Swirl: Add strawberry purée on top and swirl

• S’mores Version: Add toasted marshmallows + chocolate drizzle + graham crumbs

• Mint Marshmallow Cheesecake: Add a drop of mint extract + green coloring

7. Storage Tips

• Refrigerate for up to 4 days

• Freeze slices for up to 2 months

• Thaw in the refrigerator before serving

Approximate Nutritional Information (Per Slice, 1 of 10)

Values vary depending on toppings and crust type.

Why This Recipe Works Perfectly (Scientifically!)

Marshmallows contain gelatin, which naturally helps stabilize the cheesecake without baking.
Combined with cold whipped cream and rich cream cheese, the mixture firms up into a fluffy yet sliceable dessert.
This balance creates the signature texture of a No-Bake Marshmallow Cheesecake—light, creamy, and melt-in-your-mouth.

Conclusion

If you’re craving a dessert that’s easy, stunning, and guaranteed to impress, this No-Bake Marshmallow Cheesecake is the answer.
It’s fluffy, creamy, and beautifully balanced—with the perfect combination of marshmallow sweetness and cheesecake tang.
Whether you’re preparing for a family gathering, a holiday dinner, or a casual weekend treat, this recipe delivers every time.

No-Bake Marshmallow Cheesecake

Below is the full, detailed list of ingredients for the crust and cheesecake filling. Make sure everything is at room temperature for best results.

Print Recipe Pin Recipe

Ingredients Notes

Ingredients

  

• Ingredients
• For the Crust:
• 2 cups 200 g graham cracker crumbs or digestive biscuit crumbs
• 6 tablespoons 85 g unsalted butter, melted
• 2 tablespoons 25 g granulated sugar (optional, for extra sweetness)
• For the Marshmallow Cheesecake Filling:
• 2 cups 200 g mini marshmallows (or chopped regular marshmallows)
• 1 8 oz / 225 g block cream cheese, softened
• 1 cup 240 ml heavy whipping cream
• 1 teaspoon vanilla extract
• ½ cup 120 g sour cream (for a tangy finish; can replace with plain yogurt)
• ¼ cup 55 g powdered sugar (adjust to taste)
• Pinch of salt
• Optional toppings:
• Whipped cream
• Chocolate shavings
• Caramel drizzle
• Crushed graham crackers
• Toasted mini marshmallows

Notes

🧰 Required Kitchen Tools

To ensure your No-Bake Marshmallow Cheesecake comes out perfect, you’ll need:

9-inch (23 cm) springform pan

Mixing bowls

Rubber spatula

Hand mixer or stand mixer

Heat-safe saucepan (for melting marshmallows)

Whisk

Measuring cups and spoons

Parchment paper (optional, for easy removal)

These basic tools make the process smooth and beginner-friendly.