This No Bake Marshmallow Cheesecake is pure cloud-like sweetness with a buttery animal cracker crust and a filling so fluffy it practically floats off your fork. I first made this for Easter brunch years ago, and it's been a spring tradition ever since. The best part? You don't even need to turn on your oven, which means more time enjoying the day and less time stuck in a hot kitchen.
If you love easy no bake desserts, you'll want to try my Millionaire Cheesecake for a caramel twist, or my Lemon Tiramisu for something bright and dreamy. And if you're craving something cozy for breakfast, these Spiced Molasses Gingerbread Muffins are perfect alongside your morning coffee.
Why You'll Love This Marshmallow Cheesecake Treat
This easy no bake Marshmallow Cheesecake is a lifesaver when you need a stunning dessert without the fuss. The animal cracker crust gives it a whimsical touch that kids and adults alike adore, while the marshmallow filling is creamy, smooth, and perfectly sweet. Because it's made in a springform pan, it slices beautifully and looks bakery-worthy every single time. Plus, decorating with sprinkles, marshmallow Peeps, and jelly beans makes it a festive Easter dessert that's as fun to look at as it is to eat. It's one of those no bake treats for kids that the whole family will request again and again.
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Marshmallow Cheesecake Ingredients
Here's a simple breakdown of everything that goes into this fluffy, dreamy Marshmallow Cheesecake.
See Recipe Card Below This Post For Ingredient Quantities
For the CRUST:
- Animal cookies : These form the sweet, slightly crunchy base of the crust and add a nostalgic flavor.
- Butter : Binds the cookie crumbs together and adds richness.
For the FILLING:
- Marshmallow fluff : This is the star ingredient that gives the cheesecake its signature fluffy, sweet flavor.
- Cream cheese : Adds the rich, tangy creaminess that balances the sweetness of the marshmallow.
- Lemon juice : Brightens the flavor and keeps the filling from tasting too heavy.
- Whipping cream : Creates an airy, mousse-like texture when folded into the filling.
To DECORATE:
- Sprinkles: Add color and a festive touch around the edges.
- Marshmallow Peeps: Perfect for Easter or spring celebrations.
- Jelly beans: Extra sweetness and a pop of fun.
How to Make No Bake Marshmallow Cheesecake
Let the filling come together easily with these Marshmallow Cheesecake simple steps.
Prep the pan: Spray your 9″ springform pan with non-stick cooking spray so the cheesecake releases smoothly when it's time to serve.
Build the crust: Mix the crushed animal crackers with melted butter using a fork until the mixture looks like wet sand. Press it firmly and evenly into the bottom of the springform pan to create a compact, sturdy base.
Whip the cream: In a separate bowl, beat the whipping cream with a whisk or electric hand mixer until stiff peaks form. This usually takes about 2 to 3 minutes. Set it aside.
Cream the base: In another bowl, use a mixer to cream together the cream cheese, lemon juice, and marshmallow fluff until the mixture is completely smooth and fluffy, about 2 minutes.
Fold it together: Gently fold the whipped cream into the marshmallow mixture using a spatula. Take your time here and fold carefully until everything is fully incorporated and no streaks remain.
Spread and smooth: Pour the filling over the prepared crust in the springform pan. Use a spatula to spread it evenly, smoothing the top as you go.
Chill: Cover the pan and refrigerate the cheesecake for at least 3 hours, or until it's completely set and firm to the touch.
Release and decorate: Once chilled, carefully remove the outer ring of the springform pan. To add sprinkles around the edge, gently press the back of a spoon onto the side of the cheesecake, then dip the spoon in sprinkles. Repeat this around the entire edge for a pretty, festive border.
Top it off: Finish by adding marshmallow Peeps and jelly beans on top for an extra cheerful, Easter-ready look.
Smart Substitutions
Animal crackers: Swap with graham cracker crumbs, vanilla wafer crumbs, or even crushed Nilla wafers for a similar sweet, crunchy crust.
Marshmallow fluff: If you can't find marshmallow fluff, you can use melted mini marshmallows, though the texture may be slightly different.
Cream cheese: Full-fat cream cheese works best for richness, but you can use Neufchâtel (⅓ less fat cream cheese) if you prefer a lighter version.
Whipping cream: Heavy cream is ideal, but you can substitute with Cool Whip if you're short on time. Just fold it in gently.
Equipment For Marshmallow Cheesecake
- 9″ springform pan: Essential for easy release and clean slices.
- Mixer: A hand mixer or stand mixer makes the filling smooth and fluffy.
- Whisk or electric hand mixer: For whipping the cream to stiff peaks.
How to Store This Marshmallow Cheesecake
In the fridge: Cover the Marshmallow Cheesecake tightly with plastic wrap or store it in an airtight container. It will keep for up to 5 days in the refrigerator.
In the freezer: You can freeze this springform pan cheesecake for up to 2 months. Wrap it well in plastic wrap, then in aluminum foil. Thaw it in the fridge overnight before serving. The texture stays beautifully creamy.
Expert Tips
- Crush the cookies finely: The finer your animal cracker crumbs, the better the crust will hold together. Use a food processor or place the cookies in a sealed bag and crush them with a rolling pin.
- Use room temperature cream cheese: This blends more smoothly and prevents lumps in your filling.
- Don't rush the folding: When you fold in the whipped cream, use a gentle hand and a spatula. Overmixing will deflate the airiness.
- Chill fully: Give the cheesecake the full 3 hours to set. If you try to slice it too early, the filling may be too soft.
- Decorate right before serving: Add the Peeps and jelly beans close to serving time so they stay fresh and vibrant.
FAQ
How do you make no bake marshmallow cheesecake?
You start by making a simple crust with crushed animal crackers and butter, then whip together cream cheese, marshmallow fluff, lemon juice, and whipped cream for the filling. Spread it over the crust and chill for at least 3 hours until firm. My daughter Emily loves helping with the folding part because it's so fluffy and fun.
Can I make no bake cheesecake without gelatin?
Yes! This Marshmallow Cheesecake doesn't use any gelatin at all. The whipped cream and cream cheese naturally set up in the fridge, creating a firm, sliceable texture without any additional thickeners.
What can I use instead of animal crackers for the crust?
Graham crackers, vanilla wafers, or Nilla wafers all work beautifully. Just crush them finely and mix with melted butter the same way you would with animal crackers.
How long do I need to chill no bake cheesecake?
You'll need to chill it for at least 3 hours, but overnight is even better if you have the time. This gives the filling a chance to firm up completely and makes slicing much easier.
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Pairing
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Marshmallow Cheesecake
Ingredients
Method
- Spray a 9-inch springform pan with non-stick cooking spray.
- Mix the crushed animal crackers and melted butter together with a fork.
- Press the mixture tightly into the bottom of the springform pan to form the crust.
- Beat the heavy whipping cream until stiff peaks form. Set aside.
- In a separate bowl, cream together the softened cream cheese, lemon juice, and marshmallow fluff using a mixer.
- Gently fold in the whipped cream until fully incorporated.
- Spread the cheesecake filling evenly over the prepared crust.
- Chill for at least 3 hours, or until firm.
- Once chilled, remove the cheesecake from the pan. Decorate with sprinkles, marshmallow Peeps, or jelly beans as desired.
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