This easy no-bake marshmallow cheesecake is light, fluffy, and perfect for warm-weather gatherings. A sweet-and-salty crust and a cloud-like filling make it a guaranteed crowd favorite!
This no-bake cheesecake is everything I want in a summer dessert: simple to make, cool and creamy, and always a hit at potlucks and parties. The filling gets its sweetness and fluff from marshmallow creme, with cream cheese for richness, and whipped cream for a light texture. It all sits on a graham cracker and pretzel crust that adds just the right amount of crunch and saltiness. No oven required, just chill and serve!
Why You’ll Love This Marshmallow Cheesecake Recipe
- No oven needed. This is an ideal dessert for hot days. It’s cool, creamy, and totally no-bake.
- Sweet and salty twist. The graham cracker and pretzel crust adds a fun spin on the classic.
- Simple but impressive. Just a few ingredients come together to make something special.
- Perfect for sharing. This cheesecake slices beautifully and is great for gatherings and celebrations.
Key Ingredients
Let’s take a look at the ingredients that really make this cheesecake shine. See the recipe card below for ingredient quantities and full instructions.
- Graham crackers & pretzels – Combined for a crunchy, flavorful crust with a hint of saltiness.
- Cream cheese – Use full-fat for the best texture and flavor. Let it soften for easy mixing.
- Marshmallow creme – Adds sweetness and a light, fluffy texture to the filling.
- Vanilla extract – Balances the sweetness and enhances the marshmallow flavor.
- Heavy cream (or heavy whipping cream) – Whipped and folded in for a smooth, airy cheesecake.
- Toppings – Whipped cream, crushed grahams, pretzels, and mini marshmallows bring a fun finish.
How to Make No-Bake Marshmallow Cheesecake
Make the crust. Mix the graham cracker crumbs, pretzels, sugar, and melted butter until evenly combined. Press into a 9-inch pie pan and chill while you make the filling.
Make the filling. Beat the cream cheese until smooth, then mix in the marshmallow creme and vanilla. Whip the heavy cream separately, then gently fold it into the cream cheese mixture.
Assemble and chill. Spread the filling into the crust, cover, and refrigerate until set (at least 4 hours, but overnight is better).
Add the toppings. Just before serving, top with whipped cream and your choice of garnishes.
Tips for Success
- Soften the cream cheese fully to avoid lumps in the filling.
- Whip the cream to soft peaks so it folds in smoothly and helps the filling stay light.
- Want a more traditional crust? You can use a plain graham cracker crust instead, like the one in my strawberry icebox pie.
- Chill thoroughly. A minimum of 4 hours helps the filling set for clean slices, but I recommend chilling overnight if possible.
Recipe FAQs
Can I use Cool Whip instead of whipped cream?
Yes, you can use about 2 cups of store-bought whipped topping in place of the whipped cream. The flavor and texture will be a little different (sweeter and less airy) but it will still set nicely.
Can I use mini marshmallows instead of marshmallow creme?
Not for this recipe. Marshmallow creme melts smoothly into the filling, while mini marshmallows won’t fully dissolve and can affect the texture.
Variations and Serving Ideas
- Crust swap. Use all graham crackers if you prefer a classic flavor, or try chocolate graham crackers for a fun twist.
- Topping options. Go with just a dollop of whipped cream on individual servings for a simple approach. You can also add just a light layer of whipped cream on top of the cheesecake or even go all out and pile it high. Sprinkle on extra grahams or pretzels, or add a few mini marshmallows for a whimsical finish.
- Fresh fruit topping. For a lighter finish, serve with fresh berries instead. Strawberries, raspberries, or blueberries all pair well with the creamy filling.
- Make it ahead. This cheesecake can be made a day in advance and stored covered in the refrigerator until ready to serve.
How to Store
Store any leftover cheesecake tightly covered in the refrigerator. It’s best within 2 to 3 days. If you’ve already added toppings, they may soften over time, so consider topping individual slices just before serving if you’re planning ahead. This recipe is not ideal for freezing, as the texture can change when thawed.
A Cool, Creamy Favorite
Whether you’re hosting a summer get-together or just looking for an easy no-bake dessert, this marshmallow cheesecake delivers. It’s fun, a little nostalgic, and endlessly adaptable, especially if you love marshmallow desserts like my s’mores pie.
More No-Bake Cheesecake Recipes
No-Bake Marshmallow Cheesecake
Ingredients
For the crust:
- 1 cup (100 g) graham cracker crumbs, about 7 full sheets
- 1/2 cup (65 g) finely crushed pretzels
- 2 tablespoons granulated sugar, optional
- 6 tablespoons (85 g) unsalted butter, melted
For the filling:
- 12 ounces (340 g) cream cheese, softened
- 7 ounces (198 g) marshmallow creme, 1 standard jar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream
For the topping:
- 1 1/2 to 2 cups sweetened whipped cream
- Crushed graham crackers and pretzels
- Mini marshmallows
Recommended Products
Instructions
To make the crust:
- In a medium bowl, stir together the graham cracker crumbs, pretzels, sugar (if using), and melted butter until well combined.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan. Chill while you make the filling.
To make the filling:
- In a large mixing bowl, beat the cream cheese until smooth. Add the marshmallow creme and vanilla extract, and mix until well blended.
- In a separate bowl, whip the heavy cream to soft peaks.
- Fold about a quarter of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream, mixing just until combined and smooth.
- Spread the filling evenly in the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours, or until set.
To add the topping:
- Before serving, top with sweetened whipped cream, then sprinkle with crushed graham crackers, pretzels, and mini marshmallows if desired.
Notes
- Crust tip: For a more classic flavor, you can use an all-graham cracker crust like this one.
- Whipped cream: 1 cup of heavy cream whips up to make a generous topping. Feel free to scale it down if you prefer a lighter touch or just want to add a dollop to individual slices.
- Make ahead: The cheesecake can be made a day in advance. Add the toppings just before serving for the best texture.
- Storage: Store covered in the refrigerator for up to 3 days. Not recommended for freezing.
