Oh, friends, I’ve got a recipe for you today that’s pure magic. It’s the kind of dessert that makes you close your eyes with the first bite and utter a little “mmmm.” I’m talking about my absolute favorite marshmallow cheesecake recipe. It’s got this incredible, cloud-like texture that’s just… divine. You know how sometimes a cheesecake can be a little too dense, or maybe a bit bland? This one is the complete opposite. It’s light, airy, and has just the right amount of sweetness. Honestly, it’s a showstopper every single time, whether I’m making it for a special occasion or just because we’re all craving something incredibly comforting. It’s like a hug in dessert form, and I’ve been perfecting this marshmallow cheesecake recipe for years, always getting rave reviews. Forget those complicated, multi-step cheesecakes that leave you feeling exhausted; this one is surprisingly straightforward and always, *always* worth the little bit of effort. It’s easily one of my go-to desserts when I want something impressive without all the fuss.
What is Marshmallow Cheesecake?
So, what exactly *is* this delightful creation? Think of it as a super-light, fluffy cheesecake that gets its ethereal texture and subtle, sweet flavor from marshmallows! It’s not just a topping; the marshmallows are actually incorporated into the batter, giving it this wonderfully soft and almost mousse-like consistency. It’s essentially a classic Cream Cheese base, but with a dreamy twist. We add melted marshmallows which, as they cool, create these delicate air pockets, making the whole cheesecake incredibly tender. It’s a little bit like a baked marshmallow fluff met a classic New York cheesecake, and they decided to have the most delicious baby. I love it because it’s familiar enough to feel like a treat you’ve always known, but it has this unique, delightful quality that makes it feel incredibly special and new. It’s truly one of a kind!
Why you’ll love this recipe?
Honestly, there are so many reasons why this marshmallow cheesecake recipe has become a permanent fixture in my recipe collection, and I just know you’re going to fall in love with it too. Firstly, the flavor profile is just out of this world. You get that creamy, tangy richness from the cream cheese, but it’s beautifully balanced by the subtle, sweet, almost vanilla-like notes from the melted marshmallows. It’s not cloyingly sweet, which is something I really appreciate. It’s just perfectly, delightfully sweet. Then there’s the simplicity factor, which is a huge win for me. While it looks incredibly elegant and tastes like it came from a fancy bakery, it’s genuinely manageable for even beginner bakers. The steps are clear, and the results are consistently fantastic. I’ve had friends who were terrified of making cheesecake before try this, and they were absolutely shocked at how well it turned out! And let’s talk about cost-efficiency – most of the ingredients are pantry staples, making this an indulgent treat that doesn’t break the bank. Plus, it’s so versatile! You can serve it plain, with a simple berry compote, or even a drizzle of chocolate. It’s a winner for birthdays, holidays, or just a Tuesday night when you need a little something special. What I love most about this recipe is that it takes a beloved classic and elevates it with just one simple, magical ingredient – marshmallows!
How do you make Marshmallow Cheesecake?
Quick Overview
This marshmallow cheesecake recipe is all about creating a smooth, creamy, and incredibly light dessert. We’ll start by whipping up a simple graham cracker crust, then move on to a luscious, marshmallow-infused cream cheese filling. The key is gentle mixing and patient baking, followed by a proper cool-down to ensure that perfect, jiggly texture. It’s a straightforward process, and I promise, the end result is so worth it. You’ll be amazed at how light and airy this cheesecake turns out, a testament to the magic of melted marshmallows!
Ingredients
For the Crust:
What are the basics you need to make a perfect base: a good base.
- 2 cups graham cracker crumbs (about 14-16 full graham crackers) – I like to pulse mine in the food processor until they’re fine crumbs.
- 1/4 cup granulated sugar – Just a touch to sweeten it up.
- 1/2 cup unsalted butter, melted – This holds it all together!
For the Filling:
This is where the magic really happens:
- 16 ounces cream cheese, softened to room temperature – This is crucial for a smooth batter!
- 3/4 cup granulated sugar – Adjust slightly if you prefer it sweeter or less sweet.
- 2 large eggs, at room temperature – They bind everything together.
- 1 teaspoon vanilla extract – For that classic cheesecake flavor.
- 8 ounces mini marshmallows, plus more for topping (optional) – The star of the show!
- 1/4 cup milk (whole milk or even half-and-half for extra richness) – Helps with the creamy consistency.
For the Glaze (Optional but Recommended!):
A little something extra to make it even more special:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready! Preheat it to 325°F (160°C). This lower temperature is key for a cheesecake that bakes evenly and doesn’t crack. Now, grab your 9-inch springform pan. You’ll want to grease it lightly with butter or cooking spray. For an extra layer of protection against sticking and for easier removal, I like to line the bottom with a circle of parchment paper. This little step has saved me so many times from a cheesecake that decided to cling too tightly!
Step 2: Mix Dry Ingredients
In a medium bowl, combine your graham cracker crumbs and the granulated sugar. Give them a good whisk to make sure the sugar is evenly distributed. This ensures a consistent flavor throughout the crust. It sounds simple, but it makes a difference!
Step 3: Mix Wet Ingredients
Pour the melted butter over the graham cracker and sugar mixture. Stir it all together until the crumbs are evenly moistened. You want it to look like wet sand – it should hold its shape when you squeeze it. This is the perfect consistency for a sturdy crust.
Step 4: Combine
Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of your prepared springform pan. I usually use the bottom of a glass or a measuring cup to get it nice and compact. This creates a solid foundation for our cheesecake and prevents it from crumbling when you slice it. Pop this in the freezer for about 10-15 minutes while you prepare the filling. This helps the crust set up and makes it less likely to fall apart.
Step 5: Prepare Filling
In a large bowl (or the bowl of your stand mixer), beat the softened cream cheese until it’s completely smooth and creamy. Make sure there are no lumps – this is super important for a silky-smooth cheesecake. Gradually add the granulated sugar and beat again until well combined. Then, beat in the eggs, one at a time, just until each is incorporated. Don’t overmix here; we don’t want to introduce too much air, which can lead to cracks. Stir in the vanilla extract.
Step 6: Layer & Swirl
Now for the marshmallow magic! In a microwave-safe bowl, combine the 8 ounces of mini marshmallows with the 1/4 cup of milk. Microwave on high for 30-second intervals, stirring between each, until the marshmallows are melted and smooth. Be careful not to overheat them! Gently fold the melted marshmallow mixture into the cream cheese batter. Stir until it’s just combined and you have a beautiful, creamy, marshmallow-infused batter. If you’re adding extra marshmallows to the top, sprinkle them on now. Then, pour the filling over your chilled crust. If you want that lovely swirled look, you can reserve a small portion of the plain cream cheese batter (before adding the marshmallows) and dollop it on top of the marshmallow batter, then gently swirl with a knife or skewer.
Step 7: Bake
Place the springform pan on a baking sheet (this catches any potential drips and makes it easier to handle). Bake for 50-65 minutes, or until the edges are set and slightly puffed, but the center still has a slight jiggle when you gently shake the pan. It will continue to set up as it cools. I always check mine around the 50-minute mark. Ovens can be so finicky!
Step 8: Cool & Glaze
This is probably the hardest part: patience! Once baked, turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake cool in the oven for about an hour. This slow cooling process helps prevent cracking. After that, remove it from the oven and let it cool completely on a wire rack. Once cooled, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. For the glaze, whisk together the powdered sugar, 2 tablespoons of milk (add more if needed), and vanilla extract until smooth. Drizzle over the chilled cheesecake just before serving. You want it to be thick enough to drizzle but not so thick it’s hard to spread.
Step 9: Slice & Serve
To get clean slices, dip a sharp knife in hot water and wipe it dry before each cut. Serve chilled, and prepare for compliments! This marshmallow cheesecake recipe is truly a showstopper.
What to Serve It With
This marshmallow cheesecake is honestly so delicious on its own that it doesn’t *need* much, but if you’re looking to elevate it or serve it as part of a larger spread, I’ve got some wonderful ideas. For breakfast or brunch, it’s absolutely stunning with a simple fresh berry medley – think raspberries, blueberries, and strawberries. The tartness of the berries cuts through the richness of the cheesecake beautifully. A dollop of lightly sweetened whipped cream on the side is always a good idea too. If you’re serving this as a dessert, after-dinner style, consider a drizzle of warm caramel sauce or a rich chocolate ganache. It also pairs wonderfully with a light fruit coulis, like raspberry or passion fruit, for a touch of tropical brightness. For a truly decadent experience, a small scoop of vanilla bean Ice Cream alongside is pure bliss. My kids absolutely love it with a sprinkle of chocolate chips on top, almost like a deconstructed s’more on a cheesecake! And for those cozy snack moments, a simple cup of coffee or tea is the perfect companion.
Top Tips for Perfecting Your Marshmallow Cheesecake
Over the years, I’ve picked up a few tricks that have made my marshmallow cheesecake recipe even better, and I’m thrilled to share them with you! First, when it comes to the cream cheese, make absolutely sure it’s at room temperature. Seriously, don’t skip this. Cold cream cheese is the enemy of a smooth cheesecake, leading to lumps that are almost impossible to beat out. I usually take mine out of the fridge a couple of hours before I plan to start. For the marshmallows, I find mini marshmallows melt more evenly and quickly, but regular-sized ones will work if you chop them up a bit. When folding the melted marshmallows into the cream cheese batter, do it gently. You want to incorporate them, but you don’t want to beat them vigorously, as that can deflate the mixture and make your cheesecake less airy. The slow cooling process is non-negotiable if you want to avoid cracks. I’ve tried rushing it before, and I always end up with a cracked top – lesson learned! Instead of a water bath, which can be messy and intimidating, I find the ‘turn off the oven and leave the door ajar’ method works like a charm for this recipe. For ingredient swaps, if you can’t find graham crackers, digestive biscuits or even vanilla wafers make a great crust alternative, though the flavor will be slightly different. You can also experiment with adding a tablespoon or two of lemon zest to the filling for a brighter flavor, or even a pinch of cinnamon to the crust. If your glaze is too thick, just add a tiny bit more milk, a teaspoon at a time, until you reach your desired drizzling consistency. And my absolute favorite tip for getting that perfect, smooth texture? After you’ve combined the cream cheese, sugar, and eggs, give the batter a few gentle stirs with a spatula to scrape down the sides and bottom of the bowl to ensure everything is incorporated. Trust me on this one – it’s the small details that make all the difference!
Storing and Reheating Tips
One of the best things about this marshmallow cheesecake recipe is how well it stores, making it perfect for making ahead or enjoying leftovers. If you plan to eat it within a day or two, you can store the cheesecake (un-glazed, if you plan to re-glaze or serve plain) loosely covered at room temperature for a few hours, but it’s best kept in the refrigerator. For refrigerator storage, once it’s completely cooled, cover the springform pan tightly with plastic wrap or transfer slices to an airtight container. It will stay deliciously fresh for about 3-4 days. Make sure it’s well-covered to prevent it from absorbing any other odors in your fridge. If you want to keep it even longer, freezing is a fantastic option! You can freeze the entire cheesecake (before glazing) or individual slices. Wrap it very well in a layer of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe airtight container. It can be stored in the freezer for up to 1-2 months. To thaw, transfer it from the freezer to the refrigerator overnight. Thawing at room temperature can make it watery. If you’ve already glazed your cheesecake, it’s still best to store it in an airtight container in the refrigerator for up to 3 days. The glaze might soften a bit over time, but it will still be delicious. If you’re freezing a glazed cheesecake, you might want to wait to glaze the thawed cake to ensure the glaze stays fresh and pretty. Reheating isn’t really necessary as cheesecake is best served chilled, but if you find it’s too cold straight from the fridge, letting it sit at room temperature for about 15-20 minutes before slicing can take off the chill and enhance its creamy texture.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolutely cherished marshmallow cheesecake recipe! I really hope you give this a try. It’s more than just a dessert; it’s a little bit of happiness, a guaranteed crowd-pleaser, and honestly, a joy to make. The way it bakes up so light and fluffy, with that subtle sweetness from the marshmallows, is just something special. It’s proof that sometimes, the simplest additions can create the most magical results. If you love this recipe, you might also enjoy my other creamy dessert creations or my recipes for light and airy cakes. Don’t be shy about sharing your results, too! I love seeing how your marshmallow cheesecake turns out, and I’m always eager to hear about any creative twists you might add. Leave a comment below, tell me what you think, or share your own tips and tricks. Happy baking, and enjoy every single dreamy bite!
Marshmallow Cheesecake
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and mix until combined. Press the mixture evenly into the bottom of the prepared springform pan.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gently fold in the mini marshmallows into the cream cheese mixture.
- Pour the filling over the prepared crust. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside the oven with the door ajar for 1 hour. This helps prevent cracking.
- Remove from the oven and let cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
