Marshmallow Cheesecake
Indulge in the dreamy, pillowy decadence of Marshmallow Cheesecake, a no-bake dessert that’s as delightful to make as it is to eat. This recipe combines a buttery graham cracker crust with a luscious filling made from whipped cream, cream cheese, and melted mini marshmallows, creating a velvety texture infused with nostalgic sweetness. Perfect for busy schedules, this cheesecake requires minimal hands-on time and sets beautifully in the refrigerator for a light yet satisfying treat. Whether you’re hosting a party or simply craving a slice of something extraordinary, this marshmallow-infused cheesecake is guaranteed to wow. Garnish with extra marshmallows for a whimsical touch, and serve chilled for the ultimate creamy dessert experience!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese (softened)
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar
- 1 cup Heavy whipping cream
- 3 cups Mini marshmallows
- 1 cup Milk
Instructions
Preheat the oven to 350°F (175°C) if you want a firmer graham cracker crust. Otherwise, skip this step for a no-bake version.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making an even layer. Bake for 8-10 minutes (optional for firmer crust), then set it aside to cool. If not baking, refrigerate the crust for 15 minutes to set.
In a small saucepan over low heat, combine the mini marshmallows and milk. Stir constantly until the marshmallows are completely melted and you have a smooth mixture. Remove from heat and let it cool slightly.
In a large mixing bowl, beat the softened cream cheese and vanilla extract until smooth and creamy. Add in the powdered sugar and mix until fully incorporated.
Slowly pour the melted marshmallow mixture into the cream cheese mixture, beating continuously to combine.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the marshmallow and cream cheese mixture until fully combined and fluffy.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set.
Once set, carefully run a knife along the edge of the springform pan before releasing the sides. Slice and serve chilled. Optionally, garnish with additional mini marshmallows or whipped cream.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 27.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
