Marshmallow Cheesecake
If you’re a fan of creamy, sweet, and utterly indulgent desserts, then this Marshmallow Cheesecake is destined to become your new favorite. With its fluffy marshmallow cream, velvety cream cheese base, and light no-bake method, it’s a dessert that strikes the perfect balance between effortlessness and flavor.
Equipment
- Pyrex Glass Pie Dish 9-inch optional
- Metal Pie Pan 9-inch optional
Ingredients
- 8 oz 226 g cream cheese, softened
- 1 cup 120 g powdered sugar
- 1 tsp vanilla extract
- 1 container 7 oz or 198 g marshmallow cream
- 1 container 8 oz or 226 g whipped topping (like Cool Whip)
- 1 pre-made graham cracker crust 9-inch
- 1/2 cup 60 g white frosting (optional, for topping)
- Marshmallows or sprinkles for garnish optional
Instructions
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract. Beat again until well incorporated.
- Gently fold in the marshmallow cream. Be careful not to overmix—you want to keep the texture airy.
- Next, fold in the whipped topping until evenly distributed.
- Pour the mixture into the graham cracker crust. Use a spatula to smooth the top.
- If using, spread a thin layer of white frosting over the top for extra sweetness and visual appeal.
- Chill in the refrigerator for at least 4 hours, or overnight for best firmness.
- Garnish with mini marshmallows or colorful sprinkles right before serving.
Notes:
- Overbeating the mixture after adding the whipped topping, which can deflate the filling.
- Not letting it chill long enough—this affects both texture and flavor.
- Using low-quality cream cheese, which can result in a watery texture.
- Adding too many garnishes before chilling can cause sogginess or melting.
Tried this recipe?Let us know how it was!