This No-Bake Marshmallow Cheesecake is a dream come true for anyone craving a decadent dessert without the oven. It’s the perfect recipe for a quick, impressive treat that’s incredibly easy to whip up, making it an ideal choice for busy home bakers or spontaneous dessert cravings. Get ready for pure delight!
Key Ingredients for No-Bake Marshmallow Cheesecake:
- For the Crust:
- 200g (about 1 ½ cups) graham cracker crumbs (from about 10-12 full crackers)
- 85g (6 tablespoons) unsalted butter, melted
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- For the Marshmallow Cheesecake Filling:
- 225g (8 ounces) cream cheese, softened to room temperature
- 100g (½ cup) granulated sugar
- 1 teaspoon vanilla extract
- 250ml (1 cup) heavy whipping cream, cold
- 100g (about 1 ½ cups) mini marshmallows, plus extra for topping (optional)
- Optional Toppings:
- Chocolate sauce
- Caramel sauce
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Toasted marshmallows
How to Make No-Bake Marshmallow Cheesecake:
Prepare to be amazed by how simple and satisfying this No-Bake Marshmallow Cheesecake truly is! In just about 20 minutes of active preparation, you’ll create a luxuriously creamy dessert that tastes like pure magic. The delightful addition of melted marshmallows lends an unparalleled fluffiness and a subtly sweet, comforting flavor that sets this cheesecake apart. It’s effortlessly elegant and incredibly delicious.
Step-by-Step Instructions:
1. Prepare the Graham Cracker Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the crumbs are evenly moistened and resemble wet sand.
Press this mixture firmly into the bottom and about an inch up the sides of a 9-inch springform pan. Use the bottom of a glass or a flat-bottomed measuring cup to ensure an even and compact layer. Place the prepared crust in the freezer for at least 15 minutes while you prepare the filling.
2. Melt the Marshmallows (Initial Step):
In a microwave-safe bowl or a small saucepan over very low heat, gently melt the 100g of mini marshmallows. If using a microwave, heat in 15-second intervals, stirring between each, until smooth and pourable. Be careful not to overheat. If using a saucepan, stir constantly until melted. Set aside to slightly cool.
3. Cream the Cheesecake Base:
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. Gradually add the ½ cup of granulated sugar and beat until well combined and no lumps remain. Stir in the vanilla extract.
4. Combine Marshmallow Mixture:
Add the slightly cooled, melted marshmallow mixture to the cream cheese mixture. Beat on medium speed until everything is thoroughly combined and the filling has a uniform texture and a beautiful, pale ivory color.
5. Whip the Cream:
In a separate, clean bowl, whip the cold heavy whipping cream with an electric mixer on high speed until stiff peaks form. Be careful not to over-whip into butter!
6. Fold in Whipped Cream:
Gently fold about one-third of the whipped cream into the cream cheese and marshmallow mixture using a rubber spatula. This helps to lighten the base. Then, gently fold in the remaining whipped cream until just combined, taking care not to deflate the mixture. You want a light and airy filling.
7. Assemble the Cheesecake:
Retrieve the chilled graham cracker crust from the freezer. Pour the marshmallow cheesecake filling evenly into the crust. Smooth the top with your spatula.
8. Chill the Cheesecake:
Cover the springform pan loosely with plastic wrap, ensuring it doesn’t touch the surface of the filling. Refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake is firm and set.
9. Decorate and Serve:
Once the cheesecake is firm, carefully release the sides of the springform pan. Decorate the top with extra mini marshmallows, drizzles of chocolate or caramel sauce, fresh berries, or a dollop of whipped cream. Slice and serve chilled.
Why You’ll Love This No-Bake Marshmallow Cheesecake:
This No-Bake Marshmallow Cheesecake is an absolute showstopper, boasting an unbelievably light and fluffy texture thanks to the magic of melted marshmallows within its creamy embrace. Unlike traditional cheesecakes that require careful baking, this no-bake wonder comes together with minimal effort, saving you time and the stress of potential cracks or over-baking. The subtle sweetness of the marshmallows perfectly complements the tang of the cream cheese, creating a flavor profile that’s both comforting and sophisticated.
If you’ve ever dreamt of a dessert that’s as beautiful as it is delicious, without spending hours in the kitchen, then this is for you. It’s remarkably cost-effective to make at home compared to buying a similar specialty dessert, making it an economical yet exquisite option for any gathering or just a treat for yourself. The versatility of toppings allows you to personalize every slice, from rich chocolate to tart berries. Don’t wait – give this delightful No-Bake Marshmallow Cheesecake a try today and prepare to fall in love!
Storing and Reheating Tips:
Storing Leftovers:
To store your No-Bake Marshmallow Cheesecake, cover the remaining portion tightly with plastic wrap or transfer it to an airtight container. Place the covered cheesecake in the refrigerator. Properly stored, the cheesecake will remain fresh and delicious for up to 3-4 days.
Freezing for Later:
For longer storage, you can freeze the cheesecake. Once it’s fully set, you can either freeze the entire cheesecake (removing the sides of the springform pan first) or freeze individual slices. Wrap the cheesecake or slices tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. Frozen cheesecake can be stored for up to 1-2 months.
Reheating/Thawing:
To thaw a frozen no-bake cheesecake, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Do not attempt to reheat a no-bake cheesecake as it will lose its intended texture. If you simply want to soften a chilled slice slightly before serving, you can leave it at room temperature for about 15-20 minutes.
Final Thoughts:
This No-Bake Marshmallow Cheesecake truly captures the essence of effortless indulgence, offering a delightful creamy texture and a hint of marshmallow sweetness. Give it a go this week; it’s a rewarding and incredibly satisfying dessert that’s sure to impress you and your loved ones.
Read more also:
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- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
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No-Bake Marshmallow Cheesecake
Ingredients
Equipment
Method
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the crumbs are evenly moistened and resemble wet sand.200 g graham cracker crumbs, 85 g unsalted butter, melted, 2 tablespoons granulated sugar, 0.25 teaspoon salt
- Press this mixture firmly into the bottom and about an inch up the sides of a 9-inch springform pan. Use the bottom of a glass or a flat-bottomed measuring cup to ensure an even and compact layer. Place the prepared crust in the freezer for at least 15 minutes while you prepare the filling.
- In a microwave-safe bowl or a small saucepan over very low heat, gently melt the 100g of mini marshmallows. If using a microwave, heat in 15-second intervals, stirring between each, until smooth and pourable. Be careful not to overheat. If using a saucepan, stir constantly until melted. Set aside to slightly cool.100 g mini marshmallows
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. Gradually add the ½ cup of granulated sugar and beat until well combined and no lumps remain. Stir in the vanilla extract.225 g cream cheese, softened, 100 g granulated sugar, 1 teaspoon vanilla extract
- Add the slightly cooled, melted marshmallow mixture to the cream cheese mixture. Beat on medium speed until everything is thoroughly combined and the filling has a uniform texture and a beautiful, pale ivory color.100 g mini marshmallows, 225 g cream cheese, softened, 100 g granulated sugar, 1 teaspoon vanilla extract
- In a separate, clean bowl, whip the cold heavy whipping cream with an electric mixer on high speed until stiff peaks form. Be careful not to over-whip into butter!250 ml heavy whipping cream, cold
- Gently fold about one-third of the whipped cream into the cream cheese and marshmallow mixture using a rubber spatula. This helps to lighten the base. Then, gently fold in the remaining whipped cream until just combined, taking care not to deflate the mixture. You want a light and airy filling.250 ml heavy whipping cream, cold, 225 g cream cheese, softened, 100 g granulated sugar, 1 teaspoon vanilla extract, 100 g mini marshmallows
- Retrieve the chilled graham cracker crust from the freezer. Pour the marshmallow cheesecake filling evenly into the crust. Smooth the top with your spatula.200 g graham cracker crumbs, 85 g unsalted butter, melted, 2 tablespoons granulated sugar, 0.25 teaspoon salt, 225 g cream cheese, softened, 100 g granulated sugar, 1 teaspoon vanilla extract, 100 g mini marshmallows, 250 ml heavy whipping cream, cold
- Cover the springform pan loosely with plastic wrap, ensuring it doesn’t touch the surface of the filling. Refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake is firm and set.
- Once the cheesecake is firm, carefully release the sides of the springform pan. Decorate the top with extra mini marshmallows, drizzles of chocolate or caramel sauce, fresh berries, or a dollop of whipped cream. Slice and serve chilled.100 g mini marshmallows, Chocolate sauce, Caramel sauce, Fresh berries, Whipped cream, Toasted marshmallows