Description
Try this heavenly, no-bake marshmallow cheesecake recipe with creamy, fluffy filling and easy prep steps.
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.
- Prep Time: 15
- Category: Dessert
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 8
- Calories: 360