Marshmallow Cheesecake is the dessert that sneaks in and steals the show without even trying. It starts with a creamy cheesecake base, topped with fluffy marshmallows that toast ever so slightly for a sweet, cloud-like finish. The best part? Making it at home is far easier than you think, and each bite feels like a mini celebration. Whether it’s for a family dinner, holiday treat, or just a weekend indulgence, this marshmallow cheesecake delivers creamy, sweet, and playful flavors all in one slice. Let’s break it down step by step so you can bring this dreamy dessert to your kitchen with confidence.
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Marshmallow Cheesecake
- Total Time: 5 hours 10 mins
Description
A creamy, fluffy, and sweet homemade marshmallow cheesecake perfect for desserts, celebrations, or cozy treats.
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups mini marshmallows or 1 cup marshmallow fluff
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs and butter, press into 9-inch springform pan, bake 10 minutes, and cool.
- Beat cream cheese until smooth, add sugar, eggs, vanilla, and salt. Fold in marshmallows/fluff, then pour over crust.
- Bake 45–50 minutes until center is set. Cool at room temperature 30 minutes, chill 4+ hours. Add extra marshmallows on top and lightly toast before serving.
Notes
- Store in the fridge up to 5 days or freeze for 2 months.
- Prep Time: 20 mins
- Cook Time: 50 mins +Chill Time: 4 hours
Nutrition
- Serving Size: 8
Table of Contents
The magic of marshmallow in cheesecake
Marshmallows are the secret weapon that makes this cheesecake unforgettable. When baked lightly or gently folded into the filling, they add a fluffy, cloud-like texture that contrasts beautifully with the rich cream cheese. This balance makes every bite smooth, soft, and sweet without being cloying. Unlike regular cheesecake, the marshmallow layer introduces playful fun, making it perfect for celebrations or just a cozy night in. It also brings visual appeal—a shiny, golden-topped marshmallow layer that almost begs to be photographed before you even taste it.
Ingredients for Marshmallow Cheesecake
| Ingredient | US Measurement | Purpose in Marshmallow Cheesecake |
|---|---|---|
| Graham cracker crumbs | 1 ½ cups | Forms the crust base |
| Butter | 6 tablespoons, melted | Binds the crust together |
| Cream cheese | 24 ounces, softened | Main cheesecake filling |
| Sugar | 1 cup | Sweetens the filling |
| Eggs | 3 large | Adds structure and richness |
| Vanilla extract | 1 teaspoon | Enhances flavor depth |
| Salt | ¼ teaspoon | Balances sweetness |
| Marshmallows | 2 cups, mini or 1 cup fluff | Fluffy, signature topping |
Step-by-Step Marshmallow Cheesecake Instructions
Step 1: Preparing the crust and base
Start by preheating your oven to 325°F. Mix graham cracker crumbs with melted butter until the texture is like wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes to set it, then remove from the oven and let it cool. This step ensures a firm, buttery base that will support the creamy filling without becoming soggy. Because the crust sets early, your marshmallow cheesecake will hold its shape perfectly once baked.
Step 2: Mixing the cheesecake filling
In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and continue mixing until fully combined. Beat in the eggs, one at a time, followed by vanilla extract and a pinch of salt. Gently fold in mini marshmallows or marshmallow fluff for a soft, airy texture. Pour the filling over the cooled crust, spreading evenly. Taking your time here ensures a smooth, creamy cheesecake layer that’s free of lumps and perfectly balanced in sweetness.
Step 3: Baking, cooling, and adding marshmallow topping
Bake the cheesecake for 45–50 minutes, or until the center is set but still slightly jiggly. Remove from the oven and allow it to cool at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours. Before serving, top with extra marshmallows and lightly toast under a broiler for 1–2 minutes until golden. This final step gives marshmallow cheesecake its iconic fluffy, toasted finish, making it irresistibly sweet and visually stunning.
Tips to Perfect Your Marshmallow Cheesecake
Avoid common cheesecake mistakes
Even though marshmallow cheesecake seems indulgent and fun, a few small mistakes can affect the final result. One common error is overmixing the cream cheese, which can introduce air bubbles and cause cracks while baking. Another is baking at too high a temperature—this can brown the top unevenly and make the texture dense. Cooling too quickly is another trap; letting the cheesecake cool gradually prevents cracks and ensures a creamy, smooth texture. By paying attention to these details, your marshmallow cheesecake will come out perfectly creamy, soft, and beautifully set.
Easy ways to customize flavor and texture
Marshmallow cheesecake is versatile, so you can easily add personal touches. Stir in chocolate chips, swirl in caramel sauce, or top with crushed cookies for extra texture. A little orange or lemon zest in the filling brightens the flavor, while mini toasted marshmallows on top add a playful crunch. Because homemade cheesecake adapts so well, each batch can be uniquely yours without extra effort. Small tweaks like these make your marshmallow cheesecake feel special, elegant, and ready to impress everyone at the table.
Storing and Freezing Marshmallow Cheesecake
Refrigerator storage tips
Once your marshmallow cheesecake has fully cooled, store it in the refrigerator to maintain its creamy texture and fluffy marshmallow topping. Place it in an airtight container or cover tightly with plastic wrap to prevent it from absorbing other fridge odors. Marshmallow cheesecake can stay fresh for up to 5 days. For best results, slice just before serving and avoid leaving it at room temperature for long periods. Proper storage keeps the cheesecake soft, flavorful, and visually appealing, ensuring every slice tastes as good as the first.
Freezer-friendly methods
Marshmallow cheesecake freezes well, which makes it convenient for prepping ahead or saving leftovers. Wrap the cheesecake tightly in plastic wrap, then in aluminum foil, or store in a freezer-safe container. Label with the date and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and serve chilled. For a fresh finish, lightly toast marshmallows on top after thawing to restore that golden, fluffy layer. This method keeps marshmallow cheesecake moist and maintains its signature creamy texture.
Serving Ideas for Marshmallow Cheesecake
Classic serving and plating suggestions
Marshmallow cheesecake is delightful served simply on its own, letting the creamy filling and fluffy marshmallow topping shine. Slice it into even pieces using a warm knife for clean edges. For presentation, add a few fresh berries or a light dusting of cocoa powder on the plate. This keeps the focus on the rich texture and sweet flavor, creating an elegant dessert that feels cozy yet special. Pairing it with a cup of coffee or hot chocolate enhances the comforting experience, making every bite indulgent but balanced.
Fun variations and creative toppings
You can also get playful with your marshmallow cheesecake. Try drizzling chocolate or caramel sauce across the top for extra decadence. Crushed nuts, cookie crumbs, or even sprinkles add texture and visual appeal. Toasted mini marshmallows on top create a golden, fluffy finish that mimics s’mores. Because marshmallow cheesecake is adaptable, you can make it suit holidays, birthdays, or casual family gatherings without much effort. Each variation keeps the core flavors intact while adding an extra touch of fun and flair.
FAQs About Marshmallow Cheesecake
How long does marshmallow cheesecake last in the fridge?
Marshmallow cheesecake stays fresh in the refrigerator for up to 5 days when stored in an airtight container. Keeping it covered prevents the marshmallow topping from drying out and maintains its creamy texture.
Can marshmallow cheesecake be frozen?
Yes, it freezes well. Wrap tightly in plastic wrap and aluminum foil or use a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving, and lightly toast marshmallows for a fresh look.
Can I use marshmallow fluff instead of mini marshmallows?
Absolutely. Marshmallow fluff works perfectly in the filling and topping, giving the cheesecake a smooth, fluffy texture. Adjust quantity slightly based on desired sweetness.
Why does the cheesecake crack sometimes?
Overmixing the batter or baking at too high a temperature can cause cracks. Also, cooling too quickly may make the cheesecake split. Bake gently and allow gradual cooling for a smooth finish.
Conclusion
Marshmallow cheesecake is a dessert that combines creamy richness with playful, fluffy sweetness, making it perfect for any occasion. By following simple steps and using quality ingredients, you can create a homemade treat that outshines store-bought versions. From the buttery crust to the soft marshmallow topping, every bite is indulgent yet comforting. Making it at home allows for customization, creativity, and a personal touch that turns dessert time into a memorable experience.