Get the Recipe:
No-Bake Marshmallow Cheesecake
This no-bake marshmallow cheesecake is light, fluffy, and perfect for summer. A sweet-and-salty graham pretzel crust pairs beautifully with the creamy marshmallow filling. No oven required!
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.
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