No-Bake Marshmallow Cheesecake
A creamy, dreamy dessert that requires no baking, this No-Bake Marshmallow Cheesecake combines cream cheese and marshmallow fluff for a deliciously easy treat.
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
For the filling
- 2 cups cream cheese, softened Make sure it is room temperature for ease of mixing.
- 1 cup marshmallow fluff
- 1 cup heavy whipping cream Whipped to stiff peaks.
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
Preparation of the Crust
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Place it in the refrigerator to set while you prepare the filling.
Making the Cheesecake Filling
- In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add in the marshmallow fluff and mix until fully incorporated, followed by the vanilla extract and lemon juice. Mix until well blended.
Whipping the Cream
- In a separate bowl, whip the heavy cream until stiff peaks form.
Combining
- Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the whipped cream.
Assembling the Cheesecake
- Pour the cheesecake filling over the prepared crust in the springform pan. Smooth out the top with a spatula for an even finish.
Chilling
- Cover the cheesecake and refrigerate for at least 4 hours or until set.
Serving
- Once set, remove the sides of the springform pan. Top with extra marshmallow fluff, whipped cream, or your favorite fruits or toppings before serving.
Notes
To keep your cheesecake fresh, store leftovers in the refrigerator covered tightly. It will last for up to 5 days. You can also freeze individual slices for longer storage.