Are you searching for a dessert that’s both indulgent and easy to make? Look no further than this No-Bake Toasted Marshmallow Cheesecake. It’s the ideal treat for warm summer evenings or cozy gatherings, and you won’t even need to turn on your oven. The rich and creamy filling perfectly complements the toasted marshmallow topping, making it a standout dessert that will surely impress your guests.
Imagine sinking your spoon into a luscious cheesecake that tastes like a campfire treat. The velvety cream cheese base, combined with the sweet, charred marshmallows on top, creates a delightful contrast of flavors that is both sweet and slightly smoky. This No-Bake Toasted Marshmallow Cheesecake brings nostalgia and sophistication together in one beautiful slice.
Whether you’re a seasoned baker or a beginner in the kitchen, this no-bake recipe is simple and straightforward, allowing you to create a stunning dessert with minimal effort.
Indulge in This No-Bake Toasted Marshmallow Cheesecake
This No-Bake Toasted Marshmallow Cheesecake features a smooth and creamy filling made from cream cheese, powdered sugar, and whipped cream, all sitting atop a buttery graham cracker crust. The toasted marshmallow topping adds a playful and comforting touch, making each bite an absolute delight.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups mini marshmallows
- Additional mini marshmallows for garnish (optional)
Instructions
- Make the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Spread the cream cheese filling evenly over the prepared crust. Smooth the top with a spatula and refrigerate for at least 4-6 hours, or until set.
- Toast the Marshmallows: Once the cheesecake is set, preheat a kitchen torch and carefully toast the mini marshmallows on top until golden brown. Alternatively, you can place the cheesecake under a broiler for a few seconds – keep a close eye to avoid burning!
- Serve: Slice the cheesecake and serve chilled, optionally garnishing with additional mini marshmallows for an extra touch.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4-6 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 3g
- Carbohydrates: 30g
