What is No-Bake Marshmallow Cheesecake?

No-Bake Marshmallow Cheesecake is a creamy dessert made with marshmallow fluff, cream cheese, whipped cream, and a cookie or graham cracker crust. It sets in the refrigerator instead of baking in the oven.

How long does No-Bake Marshmallow Cheesecake need to chill?

You should chill your No-Bake Marshmallow Cheesecake for at least 3 hours, but overnight is ideal for the cleanest slices and best texture.

Can I use different cookies for the crust?

Absolutely! Graham crackers, digestives, or even Oreos work well for No-Bake Marshmallow Cheesecake crusts. Just crush them finely and mix with melted butter.

Do I need gelatin for No-Bake Marshmallow Cheesecake?

Gelatin is not required for No-Bake Marshmallow Cheesecake since the marshmallow fluff and whipping cream help it set. However, some recipes use a little gelatin for added firmness.

Is No-Bake Marshmallow Cheesecake gluten-free?

The cheesecake can be made gluten-free by using gluten-free cookies or graham crackers for the crust. All other ingredients are naturally gluten-free.

Can I freeze No-Bake Marshmallow Cheesecake?

Yes, No-Bake Marshmallow Cheesecake freezes beautifully for up to 2 months. Wrap slices in foil and thaw overnight before serving.

Does No-Bake Marshmallow Cheesecake taste like marshmallows?

It has a subtle marshmallow flavor—sweet, light, and nostalgic. If you want more marshmallow punch, add mini marshmallows on top!

Amazing No-Bake Marshmallow Cheesecake: 5 Easy Steps

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This No‑Bake Marshmallow Cheesecake is creamy, dreamy and zero‑bake—marshmallow meets cheesecake in a dessert that’s ready in minutes and chills to perfection.

Author: Julia Monroe
Prep Time: 10 minutes
Cook Time: 0 minutes (chill only)
Total Time: 3 hours 10 minutes
Yield: 8 servings
Category: Dessert
Method: No‑Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ¾ cups crushed animal cookies or graham crackers

⅓ cup melted butter

14 oz marshmallow fluff (or marshmallow creme)

16 oz cream cheese, softened to room temperature

2 tbsp lemon juice

1 cup heavy whipping cream, chilled

Optional decorations: sprinkles, mini marshmallows, chocolate chips, fresh berries

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Instructions

1. Spray a 9‑inch springform pan with nonstick spray (or line with parchment).

2. Mix crushed cookies and melted butter until evenly coated; press into bottom of pan to form crust and chill.

3. In a bowl, whip heavy cream to stiff peaks and set aside.

4. In another bowl, beat cream cheese, marshmallow fluff and lemon juice until smooth.

5. Fold the whipped cream into the cream cheese mixture gently until combined.

6. Spread the filling over the chilled crust and smooth the top.

7. Chill for at least 3 hours (overnight ideal) until set.

8. Remove from pan, decorate with sprinkles or toppings as desired, slice and serve.

Notes

Store covered in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped tightly for up to 2 months; thaw overnight before serving.

Find it online: https://www.musttryrecipe.com/no-bake-marshmallow-cheesecake/