This cheesecake is like a cloud in dessert form—light, creamy, and irresistibly sweet. Marshmallow fluff gives it a unique airy texture, while a buttery graham cracker crust keeps it grounded. The best part? No need to turn on your oven beyond a quick 10-minute bake for the crust. It’s simple, indulgent, and perfect for when you want an impressive dessert without the fuss of traditional cheesecake baking.
Ingredients
For the Crust
1½ cups (150 g) graham cracker crumbs (about 12 full sheets, finely crushed)
¼ cup (50 g) granulated sugar
½ cup (113 g) unsalted butter, melted
For the Filling
16 oz (450 g) full-fat cream cheese, softened to room temperature
½ cup (100 g) granulated sugar
1 teaspoon pure vanilla extract
1 cup (7.5 oz jar) marshmallow fluff (not melted marshmallows)
1 cup (240 ml) heavy whipping cream, very cold
For the Topping (Optional but Recommended)
1 cup mini marshmallows
½ cup (85 g) semi-sweet chocolate chips, melted for drizzling
Instructions
Prepare the Pan and Crust
Lightly grease a 9-inch springform pan. If your pan is prone to leaks, wrap the bottom and sides tightly with aluminum foil.
In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until it resembles wet sand.
Press the mixture firmly and evenly into the bottom of the pan using the back of a measuring cup.
Bake at 350°F (177°C) for 10 minutes. Allow the crust to cool completely on a wire rack. This is the only baking required.
Make the Filling
In a large bowl, beat softened cream cheese and ½ cup sugar with a hand mixer or stand mixer until smooth and lump-free, about 2–3 minutes. Scrape down the sides as needed.
Add vanilla extract and marshmallow fluff. Beat on low just until combined. Avoid overmixing.
In a separate chilled bowl, whip the cold heavy cream to stiff peaks, about 3–4 minutes.
Gently fold the whipped cream into the cream cheese mixture with a spatula, using broad strokes to maintain airiness. Fold until no white streaks remain.
Assemble and Chill
Pour the filling over the cooled crust. Smooth the top with an offset spatula or the back of a spoon.
Cover loosely with plastic wrap, ensuring it doesn’t touch the surface of the filling.
Refrigerate for at least 4 hours, or ideally overnight, to allow the cheesecake to firm up.
Decorate and Serve
Just before serving, scatter mini marshmallows evenly over the top.
For extra flair, use a kitchen torch to lightly toast the marshmallows. Keep a close eye as they burn quickly.
Drizzle with melted chocolate if desired.
Run a thin knife around the edge of the pan to loosen, then release the springform clasp.
Slice with a warm, clean knife for neat portions.
Ingredient Notes
The crust is classic graham cracker, but you can substitute with digestive biscuits or vanilla wafer cookies if desired. A quick 10-minute bake ensures stability, preventing it from crumbling when sliced.
Cream cheese should always be full-fat for best results. Low-fat versions often lead to a less creamy texture.
Marshmallow fluff is essential for this recipe. Do not substitute with melted marshmallows, as the consistency will be too sticky and dense.
Cold heavy cream is key for whipping volume. Chill the bowl and beaters before whipping for extra stability.
Flavor Variations
Chocolate lovers can mix 2 tablespoons of cocoa powder into the crust and drizzle with extra chocolate ganache on top.
For a fruity touch, swirl raspberry or strawberry sauce through the filling before chilling.
Add crushed peppermint candies to the topping for a festive holiday version.
Stir in ½ cup of crushed Oreos into the filling for a cookies-and-cream twist.
Serving Ideas
This cheesecake is elegant enough to serve as the centerpiece for a dinner party, yet simple enough for a weekend treat. It pairs beautifully with coffee, hot cocoa, or even sparkling wine. For birthdays, scatter colorful sprinkles on top. During the holidays, torch the marshmallows and add crushed candy canes for a wintry look.
Storage Tips
Store leftovers covered in the refrigerator for up to 5 days. The crust stays crisp, and the filling maintains its fluffy texture.
To freeze, wrap slices tightly in plastic wrap and store in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.
Make-Ahead Option
This dessert is ideal for preparing in advance. Since it requires several hours of chilling, you can easily make it the night before serving. Decorate just before bringing it to the table for the freshest look.
Troubleshooting
If the filling seems too soft, it may not have chilled long enough. Refrigerate for a few more hours or overnight.
If the whipped cream deflates, it was likely overmixed when folding into the cream cheese base. Fold gently with slow, sweeping motions.
If slices stick to the knife, dip the blade in hot water, wipe dry, and continue cutting for clean edges.
Cultural Background
Marshmallow desserts have been a beloved part of American baking since the early 20th century. Marshmallow fluff in particular became popular in New England, where it was used in everything from sandwiches to fudge. Pairing it with cheesecake is a natural evolution, bringing together the comforting nostalgia of marshmallow with the sophistication of a no-bake cheesecake.
Tips for Success
Use room-temperature cream cheese to avoid lumps.
Whip the heavy cream just until stiff peaks form—over-whipping can cause it to curdle.
Allow the crust to cool completely before adding the filling.
Patience is key: chilling overnight yields the best set and flavor.
Final Thoughts
☁️ This no-bake marshmallow fluff cheesecake is everything you want in a dessert—creamy, light, and decadent without being overly rich. The combination of buttery crust, fluffy filling, and toasted marshmallow topping makes it unforgettable. Whether served at a celebration, shared at a potluck, or enjoyed quietly at home, each slice feels like biting into a cloud of sweetness.