Print

The Dreamiest No-Bake Cheesecake You’ll Ever Make

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This delightful no-bake cheesecake offers a harmonious blend of creamy and light textures. A buttery graham cracker crust forms the foundation, supporting a smooth, velvety cream cheese filling infused with the subtle sweetness of marshmallow. The dessert is crowned with a generous layer of airy marshmallow-flavored whipped topping, creating a delicate finish that melts in the mouth. Each bite delivers a balanced sweetness with a hint of tang, making it an elegant and refreshing treat.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Filling:
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 7 ounces marshmallow creme (1 jar)
  • 1 cup heavy cream, cold
  • For the Topping:
  • 1 ½ cups heavy cream, cold
  • ½ cup powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2 tablespoons marshmallow creme
  • Optional: Edible gold dust or extra graham cracker crumbs for garnish

Instructions

  1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling.
  2. Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the sifted powdered sugar and vanilla extract, beating until fully incorporated and no lumps remain.
  3. Gently fold in the 7 ounces of marshmallow creme into the cream cheese mixture until just combined.
  4. In a separate clean bowl, whip the 1 cup of cold heavy cream on high speed until stiff peaks form. Carefully fold the whipped cream into the cream cheese and marshmallow mixture until no streaks remain, being careful not to deflate the mixture.
  5. Pour the filling over the chilled graham cracker crust in the springform pan. Smooth the top with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  6. Prepare the Topping: Once the cheesecake is set, prepare the topping. In a clean large bowl, whip the 1 ½ cups of cold heavy cream with the ½ cup of sifted powdered sugar and ½ teaspoon vanilla extract on high speed until stiff peaks form. Gently fold in the 2 tablespoons of marshmallow creme.
  7. Remove the cheesecake from the springform pan. Pipe or spread the marshmallow whipped topping over the top of the cheesecake. Garnish with edible gold dust or extra graham cracker crumbs, if desired.
  8. Slice and serve immediately. Store any leftovers in the refrigerator.

Notes

Ensure cream cheese is at room temperature for a smooth, lump-free filling.

Chill the cheesecake for the recommended time; this is crucial for it to set properly.

For clean slices, use a sharp knife dipped in hot water and wiped clean between each cut.

This recipe can be adapted with different crusts, such as shortbread or chocolate cookie crumbs.

Nutrition

Find it online: https://yummydishideas.com/the-dreamiest-no-bake-cheesecake-youll-ever-make/