This Marshmallow Cheesecake Recipe gives you two ways to make a creamy, sweet cheesecake: a classic baked marshmallow cheesecake with a firm, rich texture and an easy no bake version that sets in the refrigerator. Both use marshmallow for a soft sweetness and distinctive texture while keeping the cheesecake approachable for home bakers.

Table of Contents

Recipe at a Glance

Detail	Baked Version	No-Bake Version
Prep Time	25 minutes	20 minutes
Bake Time	50–60 minutes	None
Chill/Set Time	4 hours	6 hours
Total Time	About 5 hours	About 6 hours 20 minutes
Yield	10–12 slices	10–12 slices
Difficulty	Moderate	Easy
Course	Dessert

Ingredients

For the Graham Cracker Crust

2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt

For the Baked Marshmallow Cheesecake

24 ounces full-fat cream cheese, softened
¾ cup granulated sugar
1 cup marshmallow cream or marshmallow fluff
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 tablespoons all-purpose flour

Ingredients for Marshmallow Cheesecake Recipe

For the No-Bake Marshmallow Cheesecake

16 ounces full-fat cream cheese, softened
1 cup marshmallow cream or marshmallow fluff
½ cup powdered sugar
1 teaspoon vanilla extract
1½ cups whipped cream
1 tablespoon lemon juice

Optional Toppings

Mini marshmallows
Whipped cream
Chocolate shavings
Graham cracker crumbs
Fresh berries
Melted chocolate

Prepare the Crust

Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl. Stir until the crumbs are evenly moistened and resemble damp sand.

Press the mixture firmly into the bottom of a 9-inch springform pan. For the baked version, press it slightly up the sides as well if you prefer a thicker crust edge.

For a firmer baked crust, bake it at 350°F (175°C) for about 8–10 minutes. Let it cool before adding the cheesecake filling.

For the no-bake version, chill the crust for at least 30 minutes so the butter can firm and hold the crumbs together.

Baked Marshmallow Cheesecake

The baked version produces a denser cheesecake with a smooth center and lightly firm edges. The marshmallow cream adds sweetness while the sour cream helps keep the filling balanced.

Build the Filling

Beat the softened cream cheese until completely smooth. Scrape the sides and bottom of the bowl before adding the remaining ingredients.

Add the sugar and marshmallow cream and mix until combined.

Beat in the eggs one at a time, mixing only until each egg disappears into the batter. Add the vanilla, sour cream, and flour.

Avoid excessive mixing after adding the eggs. Overmixing can incorporate unnecessary air into the batter, which may contribute to cracks as the cheesecake cools.

Fill the Pan

Pour the filling over the cooled crust.

Gently tap the pan against the counter a couple of times to release large air bubbles. Don’t shake it aggressively.

Smooth the top with a spatula.

Bake the Cheesecake

Bake at 325°F (165°C) for approximately 50–60 minutes.

The outer portion should look set while the center should still have a gentle wobble when the pan is moved.

Don’t wait for the entire cheesecake to become completely firm in the oven. The center continues to set as it cools.

Turn off the oven and leave the cheesecake inside with the door slightly open for approximately 30 minutes.

Remove it and allow it to cool to room temperature before refrigerating.

Chill for at least 4 hours, preferably overnight, before slicing.

No-Bake Marshmallow Cheesecake

The no-bake version is softer and lighter than the baked cheesecake. It is particularly useful when you want a dessert without turning on the oven.

Make the Creamy Base

Beat the softened cream cheese until smooth.

Add the powdered sugar, marshmallow cream, vanilla, and lemon juice. Mix until the filling is completely smooth.

The lemon juice isn’t intended to make the cheesecake taste strongly citrusy. It provides a small amount of acidity that helps balance the sweetness of the marshmallow.

Fold in the Whipped Cream

Whip the cream separately until it reaches soft-to-medium peaks.

Fold it into the cream cheese mixture in two or three additions using a spatula.

Use a gentle folding motion rather than vigorous stirring. This helps preserve the air in the whipped cream and gives the no-bake cheesecake a lighter texture.

Fill and Chill

Spread the filling evenly over the chilled crust.

Smooth the surface with a spatula.

Cover the pan and refrigerate for at least 6 hours, or preferably overnight.

The no-bake cheesecake needs enough chilling time to become firm enough to slice cleanly.

Baked or No-Bake: Which Should You Choose?

Choose Baked If You Want:

A denser cheesecake texture
A traditional cheesecake-style dessert
A firmer slice
A richer baked flavor

Choose No-Bake If You Want:

No oven time
A softer, lighter texture
A simpler preparation process
A convenient make-ahead dessert

The two versions are related but aren’t identical in texture. The baked cheesecake is more substantial, while the no-bake version is softer and mousse-like.

Marshmallow Topping Ideas

Classic Marshmallow Finish

Top the chilled cheesecake with small marshmallows just before serving.

Chocolate and Marshmallow

Drizzle melted chocolate over the cheesecake and add mini marshmallows for a chocolate-marshmallow combination.

Graham Cracker Crumble

Scatter additional graham cracker crumbs over the top for a little crunch.

Fresh Berries

Strawberries, raspberries, or blueberries provide a fresh contrast to the sweet cheesecake.

More Ways to Serve Marshmallow Cheesecake

A simple topping can change the look and flavor of this cheesecake without changing the base recipe. For a more elegant dessert, pipe small swirls of whipped cream around the edge and place a mini marshmallow on each swirl. A light dusting of cocoa powder or finely grated chocolate adds a subtle chocolate note without making the cheesecake overly sweet.

For a dessert with more texture, sprinkle crushed graham crackers over individual slices just before serving. You can also add toasted coconut, chopped nuts, or thin chocolate curls. Fresh berries are another useful option because their natural tartness balances the sweetness of the marshmallow filling.

If you’re serving the cheesecake for a gathering, slice it in advance and arrange the pieces on a chilled serving platter. Add toppings shortly before serving so ingredients such as berries and whipped cream remain fresh.

Tips for a Smooth Cheesecake

Use softened cream cheese. Cold cream cheese can leave small lumps in the filling.

Don’t overmix the eggs. Once incorporated, stop mixing.

Measure the crust carefully. Too much butter can make the crust greasy, while too little may prevent it from holding together.

Give the no-bake cheesecake enough time to chill. Cutting it too early can produce soft, messy slices.

Cool the baked cheesecake gradually. A gradual temperature change can help minimize cracking.

Common Problems

Why Did My Baked Cheesecake Crack?

Cracks can develop from overbaking, excessive air in the batter, or a rapid temperature change. A slightly wobbly center when the cheesecake comes out of the oven is preferable to waiting until the entire surface looks completely firm.

Why Is My No-Bake Cheesecake Too Soft?

It may need more refrigeration time. If it remains soft after a full chilling period, the whipped cream may not have been whipped sufficiently or the filling may contain too much liquid.

Why Is My Crust Falling Apart?

The crumbs may not have enough butter to bind them, or the crust may not have been pressed firmly enough. Chilling also helps a no-bake crust become more stable.

Can I Use Marshmallow Fluff Instead of Marshmallow Cream?

Yes. Marshmallow fluff and marshmallow cream are similar products and can generally be used for this style of cheesecake. Consistency can vary slightly between brands.

Storage

Keep the cheesecake covered and refrigerated.

The baked cheesecake generally holds its texture well when chilled, while the no-bake version is more sensitive to warmth. Keep either version refrigerated until you’re ready to serve.

For clean slices, use a sharp knife and wipe it between cuts.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes. Both versions benefit from chilling, so they are well suited to advance preparation.

Can I freeze marshmallow cheesecake?

The baked version generally freezes more reliably than the no-bake version. If freezing, wrap the cheesecake securely and thaw it gradually in the refrigerator.

Can I make a chocolate marshmallow cheesecake?

Yes. Add cocoa or melted chocolate to the filling and finish it with chocolate shavings or a chocolate drizzle.

What can I use instead of graham crackers?

Digestive biscuits or another firm sweet cookie can be crushed and used for the crust, although the flavor and texture will vary.

Final Thoughts

This Marshmallow Cheesecake Recipe gives you two different ways to enjoy the combination of cheesecake and marshmallow. The baked version is rich, dense, and classic, while the no-bake option is lighter and particularly convenient for warm days or simple make-ahead desserts.

Whichever method you choose, give the cheesecake enough time to cool and set before slicing. A little patience makes a noticeable difference in the final texture and presentation.