Easy Marshmallow Cheesecake Recipe You’ll Love

There’s something truly irresistible about a marshmallow cheesecake that’s light, fluffy, and bursting with creamy flavor. When you make this easy marshmallow cheesecake recipe, you get a dessert that’s as delightful to serve as it is to eat. Whipped cream cheese combined with sweet marshmallows creates a luscious texture that melts in your mouth.

this Recipe

If you’re looking for a cheesecake recipe that doesn’t require hours of baking or complicated techniques, this whipped cream cheese delight is exactly what you need. From the first bite, you’ll understand why it’s such a crowd-pleaser.

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for last-minute desserts.
• Light and fluffy texture thanks to whipped cream cheese and marshmallows.
• No complicated crusts—simple ingredients you probably already have.
• Great for any occasion, from casual family dinners to special celebrations.
• Minimal baking time with a smooth, creamy finish.

Ingredients

Gather these simple ingredients to make your easy marshmallow cheesecake. The recipe uses basic pantry staples and a few key dairy items to achieve that perfect fluffy texture.

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 3 cups cream cheese, softened (about 24 ounces)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups mini marshmallows
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 10
• Calories: Approximately 380 per serving

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

1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
2. Combine the graham cracker crumbs and melted butter in a bowl, then press the mixture firmly into the bottom of the pan to form the crust.
3. In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy using an electric mixer.
4. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Fold in the mini marshmallows gently, ensuring they are evenly distributed.
6. Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.
7. Bake for 40 to 45 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door cracked for 15 minutes.
8. Remove from oven and cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
9. Before serving, whip the heavy cream with powdered sugar until stiff peaks form and spread this whipped cream over the chilled cheesecake. Optionally, garnish with extra mini marshmallows toasted lightly with a kitchen torch.

Tips for the Best Results

• Ensure your cream cheese is fully softened to avoid lumps in the batter.
• Do not overbake to keep the cheesecake creamy and smooth.
• Use fresh mini marshmallows for the best melt and texture.
• Chill the cheesecake long enough to let flavors meld and texture firm up.
• Toast marshmallow topping carefully with a kitchen torch for a beautiful presentation.

Storage and Reheating

Store your marshmallow cheesecake covered tightly in the refrigerator for up to 4 days. This keeps the whipped cream topping fresh and the texture creamy.

If you want to freeze it, wrap the cheesecake well in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Avoid reheating to maintain the cheesecake’s texture and flavor.

Frequently Asked Questions

Can I use regular-sized marshmallows instead of mini ones?

Yes, but you’ll want to chop them into smaller pieces to ensure even distribution throughout the cheesecake. Mini marshmallows melt more evenly and create a smoother texture.

Do I need a water bath for this cheesecake?

No water bath is necessary for this recipe. The lower baking temperature and careful timing prevent cracking and ensure a creamy texture without it.

Can I make this cheesecake gluten-free?

Absolutely! Simply substitute the graham cracker crumbs with gluten-free graham crackers or almond flour crust to accommodate gluten-free needs.

How long does it take to chill the cheesecake before serving?

For best results, refrigerate the cheesecake for at least 4 hours, though overnight chilling is recommended to fully set the filling and improve flavor.