Are you searching for a dessert that’s effortlessly elegant, incredibly delicious, and requires absolutely no oven time? Look no further! This No-Bake Marshmallow Fluff Cheesecake is your answer. Imagine a silky-smooth, creamy cheesecake filling infused with the sweet, nostalgic taste of marshmallow fluff, all resting on a crisp graham cracker crust. It’s pure dessert heaven, and it’s surprisingly simple to make!

This recipe is perfect for busy weeknights, last-minute gatherings, or when you simply don't want to turn on your oven. With just a few staple ingredients and some chill time, you'll have a show-stopping dessert that everyone will rave about.

Why You'll Love This No-Bake Marshmallow Fluff Cheesecake

This isn't just any no-bake cheesecake; it's a marshmallow dream come true. Here’s why it’s about to become your new favorite:

• Effortlessly Easy: No baking means less stress and more time to enjoy! The steps are straightforward and perfect for beginner bakers or seasoned dessert makers.
• Creamy, Dreamy Texture: The combination of softened cream cheese, marshmallow fluff, and whipped heavy cream creates an unbelievably smooth and airy filling that melts in your mouth.
• Crowd-Pleasing Flavor: Marshmallow fluff adds a unique sweetness and lightness that elevates this cheesecake beyond the ordinary. It's a nostalgic flavor that appeals to all ages. For more on the history and deliciousness of marshmallow, check out this Wikipedia article on marshmallows.
• Perfect for Any Occasion: From summer barbecues to holiday potlucks, this cheesecake is versatile and always a hit. It also makes for a fantastic make-ahead dessert!

Key Ingredients for Success

The beauty of this No-Bake Marshmallow Fluff Cheesecake lies in its simple yet effective ingredients. Here’s a quick rundown:

• Graham Cracker Crumbs: The base of our delicious crust. You can buy pre-crushed crumbs or crush your own graham crackers in a food processor.
• Unsalted Butter: Binds the crust together. Make sure it's melted!
• Cream Cheese: The star of any cheesecake! Ensure it's fully softened to room temperature for a lump-free, smooth filling.
• Powdered Sugar: Sweetens the filling without adding a gritty texture.
• Vanilla Extract: Enhances all the sweet flavors.
• Marshmallow Fluff: The secret ingredient! It provides sweetness and a wonderfully light, airy texture to the filling and topping.
• Heavy Cream: Whipped separately and then folded in, it gives the cheesecake its signature fluffy consistency.

How to Make the Perfect No-Bake Cheesecake

Tips for a Flawless Crust

The crust is the foundation of your cheesecake, so let’s get it right:

1. Even Crumbs: Whether you buy them or make them, ensure your graham cracker crumbs are finely and evenly crushed.
2. Press Firmly: When pressing the mixture into the pan, use the bottom of a glass or a measuring cup to create a compact, even layer. This prevents it from crumbling when sliced.
3. Chill Time: Don’t skip the initial chill for the crust! This helps it firm up before adding the filling.

Achieving That Light, Airy Filling

The filling is where the magic happens:

1. Softened Cream Cheese: This is crucial! Cold cream cheese will result in lumps. Let it sit at room temperature for at least an hour or two.
2. Whip Cream Separately: Whip the heavy cream to stiff peaks in a separate bowl before gently folding it into the cream cheese mixture. This ensures maximum fluffiness.
3. Gentle Folding: Once the cream cheese mixture is smooth, gently fold in the marshmallow fluff and then the whipped cream. Overmixing can deflate the airiness.

Creative Topping Ideas

While a simple garnish of mini marshmallows or crushed graham crackers is delightful, feel free to get creative with your toppings:

• A drizzle of chocolate sauce or caramel sauce.
• Fresh berries like strawberries, raspberries, or blueberries for a tart contrast.
• Toasted coconut flakes for added texture and flavor.
• A sprinkle of chopped nuts (pecans, walnuts) for a slight crunch.
• A dusting of cocoa powder or powdered sugar for an elegant finish.

Serving and Storage Suggestions

This No-Bake Marshmallow Fluff Cheesecake needs ample time to chill and set. Aim for at least 4 hours, but overnight is always best for optimal firmness and flavor development. Store any leftovers tightly covered in the refrigerator for up to 3-4 days. It actually tastes even better the next day!

Get ready to impress with minimal effort. This No-Bake Marshmallow Fluff Cheesecake is an absolute winner that promises to satisfy every sweet tooth!

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No-Bake Marshmallow Fluff Cheesecake

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• Total Time: 4 hours 20 minutes (includes chill time)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightfully creamy and incredibly easy no-bake cheesecake featuring sweet marshmallow fluff, a tangy cream cheese filling, and a classic graham cracker crust.

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Ingredients

Scale 1x2x3x

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
2 packages (16 oz/450g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups marshmallow fluff
1 cup heavy cream, whipped
1 cup marshmallow fluff (for topping)
1 cup heavy cream, whipped (for topping)
Mini marshmallows or crushed graham crackers for garnish (optional)

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Instructions

Step 1: Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to chill while you prepare the filling.
Step 3: Make the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until fully incorporated and lump-free.
Step 4: Gently fold in the 1 ½ cups of marshmallow fluff into the cream cheese mixture until just combined. Be careful not to overmix.
Step 5: In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the marshmallow-cream cheese mixture until no streaks remain. Do not overmix.
Step 6: Pour the cheesecake filling over the chilled crust in the springform pan. Spread evenly with a spatula. Cover the pan loosely with plastic wrap.
Step 7: Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, until firm and set.
Step 8: Prepare the Topping: Once the cheesecake is set, in a clean bowl, whip the remaining 1 cup of heavy cream until stiff peaks form. Gently fold in the remaining 1 cup of marshmallow fluff until combined.
Step 9: Spread the marshmallow topping over the chilled cheesecake. Garnish with mini marshmallows or crushed graham crackers, if desired.
Step 10: Carefully remove the cheesecake from the springform pan, slice with a hot, clean knife, and serve immediately. Enjoy!

Notes

For best results, ensure your cream cheese is at room temperature before mixing to prevent lumps. When whipping heavy cream, use a chilled bowl and beaters for faster, firmer peaks. This cheesecake can be made up to 2-3 days in advance and stored in the refrigerator, covered.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake, Chilling
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420 kcal
• Sugar: 35g
• Sodium: 250mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 95mg

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