Easy Marshmallow Cheesecake Recipe You’ll Love Today

If you’re searching for a dessert that’s both light and indulgent, this easy marshmallow cheesecake is your new go-to. Combining fluffy whipped cream cheese with sweet, melted marshmallows, this recipe delivers a dreamy texture and irresistible flavor.

this Recipe

You’ll love how simple it is to put together and how quickly it comes together in the oven. Whether it’s for a family gathering or a sweet weekend treat, this marshmallow cheesecake will become a favorite in your collection.

Why You’ll Love This Recipe

• Quick and simple to make with easy-to-find ingredients.
• Light, airy texture thanks to whipped cream cheese and marshmallows.
• Perfect balance of sweetness without being heavy.
• Great for special occasions or casual dessert cravings.
• Can be served chilled or at room temperature for versatility.

Ingredients

Gather these ingredients to create your delicious marshmallow cheesecake:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar (for crust)
• 16 ounces cream cheese, softened
• 1 cup mini marshmallows
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, chilled
• 1 tablespoon lemon juice
• Optional: chocolate sauce for drizzling

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8
• Calories: Approximately 350 per serving

How to Make Easy Marshmallow Cheesecake – A Whipped Cream Cheese Delight

1. Preheat your oven to 350°F. In a bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press this mixture firmly into the bottom of an 8-inch springform pan to form the crust.
2. Bake the crust for 8-10 minutes until golden and fragrant, then remove it from the oven to cool slightly.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and lemon juice, mixing until fully incorporated.
4. In a small saucepan over low heat, gently melt the mini marshmallows, stirring frequently until smooth and melted. Let cool slightly, then fold the marshmallow mixture into the cream cheese batter.
5. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the marshmallow cream cheese mixture, creating a light and fluffy filling.
6. Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula.
7. Bake the cheesecake at 350°F for 15 minutes, then switch your oven to broil and toast the top for 2-3 minutes until marshmallows are golden and slightly puffed—watch closely to avoid burning.
8. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set fully.
9. Before serving, optionally drizzle with chocolate sauce for an extra touch of decadence. Slice and enjoy your marshmallow cheesecake!

Tips for the Best Results

• Use room temperature cream cheese to avoid lumps in the batter.
• Melt marshmallows gently over low heat to prevent scorching.
• Don’t overmix once you add whipped cream to keep the filling light and airy.
• Let the cheesecake chill properly to firm up the texture before slicing.
• For extra flair, add a sprinkle of crushed graham crackers over the top before serving.

Storage and Reheating

Store any leftover marshmallow cheesecake in an airtight container in the refrigerator for up to 4 days. Make sure it is covered well to prevent it from drying out or absorbing other fridge odors.

This cheesecake is best enjoyed cold, so avoid reheating. If you prefer a softer texture, you can let slices sit at room temperature for 15-20 minutes before serving.

Frequently Asked Questions

Can I make this marshmallow cheesecake ahead of time?

Absolutely! This cheesecake can be made a day in advance and refrigerated overnight. This actually helps improve the texture and flavor as the filling fully sets.

What if I don’t have mini marshmallows?

You can chop regular-sized marshmallows into small pieces and melt them the same way. Avoid marshmallow fluff as a substitute because it has a different consistency and sweetness.

Can I use a different crust?

Yes, you can swap the graham cracker crust for a chocolate cookie crust or even a nut crust if you prefer. Just adjust the butter quantity slightly if needed to bind it properly.

Is this marshmallow cheesecake gluten-free?

The basic recipe isn’t gluten-free due to the graham cracker crust. To make it gluten-free, use gluten-free graham crackers or a gluten-free cookie crust alternative.