Marshmallow Cheesecake is a dreamy blend of creamy, tangy cheesecake topped with fluffy, sweet marshmallows that get beautifully toasted or melted on top. This dessert feels like a cozy hug — rich, smooth, and just a little bit fun with that marshmallow twist that brings a soft, pillowy texture. It’s a great treat when you want something special but not too complicated.
I love making this cheesecake because the marshmallows add a playful surprise that makes it feel extra festive, especially around holidays or for any time you want to impress friends and family. One neat trick I’ve found is to keep a close eye on the marshmallows while they’re broiling or torching — just a minute too long and they can burn, but done right, they turn golden and so inviting. It’s like putting a little campfire magic right on your dessert!
When I serve Marshmallow Cheesecake, I usually like to pair it with a cup of freshly brewed coffee or a simple glass of milk. It’s the perfect ending to any meal because it’s sweet without being too heavy. I’ve noticed that everyone always asks for seconds, and that makes me happy — it’s a recipe that brings smiles and warm moments around the table every time.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make the crunchy base and add a classic flavor. If you can’t find graham crackers, try digestive biscuits, vanilla wafers, or even crushed ginger snaps for a different twist.
Cream Cheese: This is the heart of the cheesecake—creamy and rich. Use full-fat cream cheese for the best texture. For dairy-free, try a plant-based cream cheese, but the texture might change slightly.
Heavy Cream: Whipped to add lightness and fluffiness. If you prefer lower fat, you can try whipping chilled coconut cream instead for a subtle coconut flavor and similar texture.
Mini Marshmallows: The fun, sweet topping that melts a bit and adds chewiness. Use regular or colored mini marshmallows for a cute look. You could also replace with marshmallow fluff if you prefer a smooth topping.
Gelatin (Optional): Helps firm up the cheesecake for cleaner slices. If you avoid gelatin, skip it or use agar-agar powder, but follow the package instructions carefully since it sets differently.
How Do I Get Marshmallows Toasted Perfectly on Top?
Toasting marshmallows can be tricky because they burn quickly. Here’s a simple way:
- After the cheesecake is set and chilled, sprinkle marshmallows evenly on top.
- Use a kitchen torch to lightly brown them by moving the flame slowly in circles, never staying too long in one spot.
- If you don’t have a torch, put the cheesecake under the broiler for 1-2 minutes. Watch very closely—the marshmallows can go from golden to burnt fast.
- The goal is a golden edge with melted centers. Pull it out as soon as you see the color change.
This adds a cozy, soft texture and appealing look, just like in the picture. Patience is key here, and it’s worth it!
Equipment You’ll Need
- 9-inch springform pan – I recommend this because it makes removing the cheesecake easy and clean.
- Mixing bowls – For mixing the crust and filling, they’re essential and come in handy.
- Electric mixer or whisk – To beat the cream cheese and whip the heavy cream until fluffy.
- Spatula – Good for folding ingredients evenly without deflating the whipped cream.
- Measuring cups and spoons – To get the amounts just right for crust and filling.
- Kitchen torch or broiler – For toasting marshmallows if you want them golden on top.
Flavor Variations & Add-Ins
- Swap vanilla extract with almond or lemon extract for a zesty twist.
- Add mini chocolate chips or crushed cookies into the crust or topping for extra flavor.
- Mix in fresh fruit like raspberries or sliced strawberries into the filling for added freshness.
- Use flavored marshmallows—like caramel or chocolate—for a richer, different topping.
Marshmallow Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
- Optional: 1 tablespoon gelatin powder (for extra firmness)
- Optional: 3 tablespoons water (if using gelatin)
For The Topping:
- 2 cups mini marshmallows (white and colored)
How Much Time Will You Need?
This Marshmallow Cheesecake takes about 20 minutes to prepare and about 4 hours (or overnight) to chill and set. Plus, add a few minutes for optional marshmallow toasting before serving. It’s mostly hands-off while the cheesecake chills, making it easy to prepare ahead!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until everything is well combined. Press this mix firmly and evenly into the bottom of a 9-inch springform pan or pie dish. Place it in the fridge while you make the filling.
2. Making the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add powdered sugar and vanilla extract, then continue mixing until fully blended.
3. Whipping the Cream:
In a separate bowl, whip the cold heavy cream until it forms stiff peaks. This will give your cheesecake a light, fluffy texture.
4. Optional Gelatin for Firmness:
If you want a firmer cheesecake that’s easier to slice, sprinkle the gelatin powder over the water and let it sit for 5 minutes. Warm it gently until the gelatin dissolves completely. Stir this into the cream cheese mixture before folding in the whipped cream.
5. Combining the Filling:
Carefully fold the whipped cream into the cream cheese mixture until everything is smooth and light. Pour this filling over your chilled crust and smooth the surface evenly.
6. Adding the Marshmallows:
Sprinkle mini marshmallows evenly over the top of the cheesecake. Press lightly so they stick to the surface.
7. Chilling the Cheesecake:
Place the cheesecake in the refrigerator for at least 4 hours, or overnight. This helps it set and makes sure the flavors blend beautifully.
8. Serving with Toasted Marshmallows (Optional):
For a special finish, toast the marshmallows just before serving. You can use a kitchen torch or place the cheesecake under a broiler for 1-2 minutes—watch very carefully to avoid burning. The marshmallows will melt slightly and turn a lovely golden color. Then slice and enjoy your delicious marshmallow cheesecake!
Can I Use Frozen Cream Cheese for This Recipe?
It’s best to use cream cheese that’s fully thawed and softened to room temperature. This ensures it blends smoothly without lumps. Thaw in the fridge overnight and then let it sit at room temperature for about 30 minutes before mixing.
How Should I Store Leftover Marshmallow Cheesecake?
Store leftovers covered tightly in the refrigerator for up to 3-4 days. Keep it chilled to maintain the texture and freshness. Avoid leaving it out at room temperature for extended periods because of the dairy content.
Can I Make This Cheesecake Ahead of Time?
Definitely! Make the cheesecake a day in advance to give it plenty of time to set and let the flavors meld. Just add and toast the marshmallow topping right before serving for the best presentation.
What Can I Use Instead of Gelatin?
If you prefer to skip gelatin, you can try agar-agar as a vegetarian alternative. Use according to the package instructions, but keep in mind it sets differently and may slightly change the texture.
