Description
This No-Bake Marshmallow Cheesecake features a buttery graham cracker crust and a creamy filling packed with mini marshmallows, all topped with whipped cream and more marshmallows. It’s a delightful dessert that’s easy to make and perfect for impressing guests at any gathering!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup mini marshmallows
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup mini marshmallows
- Chocolate shavings or sprinkles (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix well until all the crumbs are evenly coated with the butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 8-10 minutes, or until it’s lightly golden. Let it cool completely.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Gradually add the powdered sugar and continue to beat until fully incorporated.
- Add the vanilla extract and mix again until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form (about 3-5 minutes on high speed).
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Fold in the mini marshmallows.
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Once the cheesecake has set, whip the heavy cream in a clean mixing bowl until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Gently fold in the mini marshmallows.
- Carefully remove the cheesecake from the springform pan.
- Spread the marshmallow whip topping evenly over the cheesecake.
- Optionally, sprinkle chocolate shavings or sprinkles on top for garnish.
Notes
- For best results, refrigerate the cheesecake overnight to allow it to set properly.
- You can customize the topping with your favorite candies or fruits for added flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes