Description
A delicious and easy-to-make No-Bake Marshmallow Cheesecake that is perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup heavy whipping cream
- ½ cup sour cream
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 30 minutes to set.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Gently fold in the mini marshmallows and sour cream until evenly distributed.
- In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until well combined.
- Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, you can top the cheesecake with additional mini marshmallows or chocolate drizzle if desired.
Notes
- For a chocolate twist, add ¼ cup of cocoa powder to the cream cheese mixture.
- You can substitute the mini marshmallows with crushed candy bars or fruit for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg