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Slice image: Wedge slice of no-bake marshmallow cheesecake with whipped cream on top and graham cracker crust on a white plate.

No-Bake Marshmallow Cheesecake

This no-bake marshmallow cheesecake is smooth, fluffy, and lightly sweet with a creamy texture and buttery graham cracker crust. It chills into clean slices and finishes with soft whipped cream for a simple, pretty dessert.
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Prep Time 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1 pinch salt
For the Filling
  • 16 ounces full-fat cream cheese softened
  • 1 jar marshmallow creme 7 ounces
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 1/4 cups cold heavy whipping cream
For the Topping
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mini marshmallows optional
  • Extra graham cracker crumbs optional

Method
 

  1. Mix the graham cracker crumbs, melted butter, granulated sugar, and salt in a bowl until evenly moistened.
  2. Press the mixture firmly into a 9-inch pie plate or springform pan across the bottom and slightly up the sides.
  3. Place the crust in the refrigerator to chill while preparing the filling.
  4. Beat the softened cream cheese in a large bowl until smooth.
  5. Add the marshmallow creme, powdered sugar, vanilla extract, lemon juice, and salt to the cream cheese.
  6. Mix until the filling is thick, creamy, and fully blended.
  7. In a separate bowl, whip 1 1/4 cups cold heavy whipping cream until stiff peaks form.
  8. Gently fold the whipped cream into the cream cheese mixture until combined and light.
  9. Spread the filling evenly into the chilled crust and smooth the top.
  10. In a clean bowl, whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
  11. Spoon or pipe the whipped cream over the cheesecake.
  12. Add mini marshmallows and extra graham cracker crumbs on top if using.
  13. Cover the cheesecake and refrigerate for at least 6 hours or overnight.
  14. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

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