No Bake Marshmallow Cheesecake Bliss

You know, I’m a sucker for cheesecake, but turning on the oven when it’s blazing outside? Nope, not happening.

That’s when I thought, why not whip up something creamy, dreamy, and no-bake?

This marshmallow cheesecake hits all the right notes—light, fluffy, and perfect for satisfying those sweet cravings without too much fuss.

Plus, it’s gluten-free, so everyone can grab a fork!

Tips

• For the crust: You can use gluten-free chocolate cookies instead of graham crackers if you want a chocolatey base.
• Substitutions:
  • Can’t find marshmallow fluff? Melt mini marshmallows with a splash of milk over low heat, stirring constantly until smooth.
  • Swap the heavy cream for coconut cream if you prefer a dairy-free option.
• Storage: This cheesecake keeps well in the fridge for up to 3 days, though it’s unlikely to last that long once everyone gets a taste!

Serving Suggestions

Cut generous slices and serve with extra berries on the side. If you’re feeling fancy, drizzle a little chocolate sauce or caramel on each slice for an added wow factor.

No Bake Marshmallow Cheesecake Bliss

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• Author: Judy Goudy
• Total Time: 4 hours 20 minutes
• Yield: 8-10 slices 1x
• Diet: Gluten Free

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Description

A creamy, gluten-free, no-bake marshmallow cheesecake that’s perfect for summer days when turning on the oven isn’t an option. This light and fluffy dessert is a crowd-pleaser with fresh berries and a buttery gluten-free crust.

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Ingredients

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• For the crust:
  • 1 ½ cups gluten-free graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
• For the filling:
  • 12 oz cream cheese, softened
  • 1 cup marshmallow fluff
  • 1 cup heavy cream
  • ⅓ cup powdered sugar
  • 1 tsp vanilla extract
• Topping (optional):
  • Fresh berries (strawberries, blueberries, raspberries)
  • Grated dark chocolate or chocolate shavings

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Instructions

1. Make the crust:
   In a bowl, mix the gluten-free graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Press this mixture firmly into the bottom of a springform pan (9-inch works best). Pop it in the fridge while you work on the filling.
2. Prepare the filling:
   In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy—no lumps! Add the marshmallow fluff, powdered sugar, and vanilla extract, then mix until well combined.
3. Whip the cream:
   In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate it—you want that fluffy texture.
4. Assemble:
   Pour the filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and chill in the fridge for at least 4 hours (overnight is even better!).
5. Serve:
   Just before serving, top with fresh berries or a sprinkle of grated chocolate. Carefully release the cheesecake from the springform pan, slice it up, and get ready for the compliments.

Notes

For best results, let the cheesecake chill overnight. Try swapping out berries for seasonal fruits like peaches or cherries.

• Prep Time: 20 minutes
• Cook Time: 4 hours (chilling time)
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 190mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg