Easy No-Bake Marshmallow Cream Cheesecake

I created this fluffy No-Bake Marshmallow Cream Cheesecake, dreamy treat by combining rich cream cheese with heavenly marshmallow fluff, and honestly, the texture I achieved is the most incredible thing I’ve ever tasted.

When I need something spectacular without turning on my oven, this marshmallow cream cheesecake becomes my go-to showstopper that never fails to impress my family and friends.

Why You’ll Love This No-Bake Marshmallow Cream Cheesecake

You’re going to fall head over heels for this dessert because it tastes like childhood dreams come true!

The combination of silky cream cheese and fluffy marshmallow creates an almost cloud-like texture that melts in your mouth.

I love how simple it is to make—no baking skills required—yet it looks incredibly elegant when served to guests.

Ingredients You Need for No-Bake Marshmallow Cream Cheesecake

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs (I prefer crushing my own for the freshest flavor)
• ½ cup unsalted butter, melted
• 3 tablespoons granulated sugar

For the Marshmallow Cheesecake Filling:

• 16 oz cream cheese, room temperature (this is crucial for smooth blending!)
• 1 cup powdered sugar
• 1½ cups marshmallow fluff or marshmallow creme
• 2 teaspoons vanilla extract
• 1¼ cups heavy whipping cream

For the Toppings:

• 1 cup heavy cream for marshmallow whipped topping
• ¼ cup marshmallow fluff
• Mini marshmallows for garnish
• Extra graham cracker crumbs

My Kitchen Tips: Always use room temperature cream cheese—it makes all the difference! If you forgot to take it out early, you can soften it quickly by placing the wrapped packages in warm water for 10 minutes.

If you enjoyed this No-Bake Marshmallow Cream Cheesecake, I think you’ll also love my Creamy Strawberry Cheesecake Cookies and Old-Fashioned Southern Peach Cobbler.

How to Make No-Bake Marshmallow Cream Cheesecake

Step 1: Prepare Your Crust Mix your graham cracker crumbs with melted butter and sugar in a medium bowl. I like to use my hands to really work the butter into every crumb. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to create an even, compact layer.

Step 2: Make the Dreamy Filling In a large bowl, beat the room temperature cream cheese with powdered sugar until completely smooth—about 2-3 minutes with an electric mixer. Add the marshmallow fluff and vanilla, beating until well combined and fluffy.

Step 3: Whip the Cream In a separate bowl, whip the heavy cream starting on low speed, then gradually increasing to high. Watch it carefully—it’ll go from liquid to perfect peaks in about 3-4 minutes. You want stiff peaks that hold their shape.

Step 4: Fold and Fill Gently fold the whipped cream into your cream cheese mixture using a spatula. Be gentle here—you want to maintain that airy texture! Spoon the filling into your prepared crust and smooth the top with an offset spatula.

Step 5: Chill and Top Refrigerate for at least 4 hours or overnight. Before serving, make your marshmallow whipped cream by beating 1 cup heavy cream with ¼ cup marshmallow fluff until fluffy. Spread this over your chilled cheesecake and garnish with mini marshmallows and graham cracker crumbs.

My Tips for the Best No-Bake Marshmallow Cream Cheesecake

Room temperature ingredients are your best friend—cold cream cheese will create lumps that nobody wants! I always set my cream cheese out 2-3 hours before baking.

When whipping cream, make sure your bowl and beaters are completely clean; even a tiny bit of grease will prevent proper whipping.

Don’t overbeat the final mixture when folding in whipped cream, or you’ll deflate all that beautiful airiness you worked so hard to create!

What if I don’t have marshmallow fluff?

You can substitute with melted mini marshmallows! Heat about 2 cups of mini marshmallows with 2 tablespoons of water in the microwave, stirring every 30 seconds until smooth.

Let it cool slightly before adding to your cream cheese mixture.

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Why is my cheesecake not setting properly?

The most common culprit is not chilling long enough. This dessert needs at least 4 hours to set properly, but overnight is even better.

Also, make sure your whipped cream was beaten to stiff peaks—under-whipped cream won’t hold the structure.

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Can I freeze this cheesecake?

Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months. I recommend freezing it without the final marshmallow whipped cream topping—you can add that fresh when you’re ready to serve after thawing in the refrigerator overnight.

Sweet and Simple Ways to Enjoy This Creamy Dessert

I love serving this No-Bake Marshmallow Cream Cheesecake at summer gatherings when nobody wants to turn on the oven!

It’s perfect alongside fresh berries, especially strawberries that complement the sweet marshmallow flavor beautifully.

This dessert pairs wonderfully with coffee or hot chocolate—the combination reminds me of cozy campfire nights!