Marshmallow Cream Cheesecake

This silky marshmallow cream cheesecake combines the nostalgic flavor of toasted marshmallows with creamy cheesecake for an unforgettable no-bake dessert. The graham cracker crust perfectly complements the fluffy marshmallow filling, creating a dessert that tastes like a sophisticated s'more in cheesecake form.

I first made this cheesecake for my daughter's birthday when our oven broke unexpectedly. The panic quickly turned to joy when everyone declared it better than any baked cheesecake they'd ever had. Now it's requested at every family gathering.

Ingredients

• Graham cracker crumbs: Provide the perfect crunchy base that mimics the classic s'mores flavor. Look for boxes of ready made crumbs or process whole crackers in your food processor.
• Unsalted butter: Binds the crust together. Make sure it's fully melted so it coats every crumb evenly.
• Granulated sugar: Adds just enough sweetness to the crust. You can reduce if desired.
• Cream cheese: Creates the rich base. Always use full fat and ensure it's completely softened to room temperature to avoid lumps.
• Confectioners' sugar: Incorporates smoothly without grittiness. Sift first if yours has clumps.
• Marshmallow fluff: Gives that distinctive toasted marshmallow flavor without dealing with melting actual marshmallows. Find it near peanut butter in most grocery stores.
• Vanilla extract: Enhances all the flavors. Use pure rather than imitation for best results.
• Heavy whipping cream: Creates the light texture. Keep it very cold until whipping.
• Mini marshmallows: Add visual appeal and extra marshmallow flavor. Choose fresh ones as stale marshmallows can be tough.

Step-by-Step Instructions

Prepare the Crust:

Thoroughly combine graham cracker crumbs with melted butter and sugar in a bowl until every crumb is moistened. The mixture should resemble wet sand and hold together when pressed between your fingers. Press firmly into your pie pan using gentle pressure with a measuring cup to create an even layer across the bottom and up the sides. The crust should be about 1/4 inch thick throughout.

Create the Filling Base:

Beat softened cream cheese and confectioners' sugar together until absolutely smooth with no lumps remaining about 2 minutes. Scrape down the sides of the bowl several times during mixing. The mixture should be light and creamy before moving to the next step. Adding the marshmallow fluff while the cream cheese is still cold will create lumps.

Incorporate Marshmallow Flavor:

Add marshmallow fluff and vanilla to the cream cheese mixture. Mix thoroughly until fully incorporated and smooth. The marshmallow fluff will make the mixture quite sticky this is normal. Be patient and mix until completely combined about 1 minute on medium speed.

Whip the Cream:

In a separate chilled bowl whip the heavy cream starting on low speed and gradually increasing to high as the cream thickens. Continue whipping until stiff peaks form when you lift the beaters. This typically takes 3 to 4 minutes. Be careful not to overwhip or youll make butter.

Complete the Filling:

Fold the whipped cream into the marshmallow cream cheese mixture using a gentle hand. Use a spatula to cut through the center then scrape around the edge and fold over. Rotate the bowl and repeat until just combined while maintaining as much air as possible. Pour this into your prepared crust and smooth the top with an offset spatula.

Chill and Set:

Refrigerate the cheesecake for at least 4 hours or preferably overnight. The filling needs time to set properly and for flavors to meld. Cover loosely with plastic wrap once the surface has firmed up slightly to prevent condensation from dripping onto your cheesecake.

Add Final Touches:

Spread marshmallow whipped cream over the set cheesecake creating decorative swirls with your spatula. Top with mini marshmallows and crushed graham crackers just before serving for the freshest presentation and best texture contrast.

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The marshmallow fluff is truly the secret weapon in this recipe. I discovered it when trying to recreate my grandmother's famous marshmallow pie that she would make during our lake house summers. Something about that sticky sweet marshmallow flavor instantly transports me back to childhood campfires and sticky fingers.

Make It Your Own

This cheesecake creates a perfect canvas for customization. Try adding a thin layer of chocolate ganache between the crust and filling for a more authentic smores experience. Simply melt 1 cup of chocolate chips with 1/4 cup of heavy cream and spread over the crust before chilling for 15 minutes then add the filling.

Storage Tips

This cheesecake keeps beautifully in the refrigerator for up to 5 days. Store in the original pie pan covered with plastic wrap or transfer leftover slices to an airtight container. For best results add the mini marshmallow and graham cracker toppings just before serving to maintain their texture.

Perfect For Entertaining

One of the greatest advantages of this dessert is that it must be made ahead giving you more time to focus on other aspects of your gathering. The impressive presentation belies how simple it actually is to prepare making it perfect for novice bakers looking to impress a crowd.

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Creating this cheesecake is a journey filled with nostalgia and flavor. It's a no-bake masterpiece you'll love sharing time and again.

Frequently Asked Questions

→ How can I prevent the graham cracker crust from crumbling?

Ensure the graham cracker crumbs are evenly coated in melted butter, and press the mixture firmly into the pan. Use a measuring cup for an even and compact layer.

→ Can I make this dessert ahead of time?

Yes, this cheesecake can be made a day in advance. Allow it to chill in the refrigerator to set properly before adding the toppings.

→ What if I don't have marshmallow fluff?

Marshmallow fluff can be substituted with melted marshmallows. Melt them over low heat, stirring frequently, to create a similar consistency.

→ How do I achieve stiff peaks with whipped cream?

Start whipping the heavy cream at low speed, gradually increasing to high. Watch closely as the cream thickens and forms stiff peaks without overmixing.

→ What are alternative topping options?

You can top the cheesecake with chocolate shavings, caramel drizzle, or fresh fruits for a different flavor twist.