Chef Mitchell preparing Creamy Marshmallow Cheesecake
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered this Creamy Marshmallow Cheesecake during my culinary training, where I experimented with various flavors. The combination of fluffy marshmallows and rich cream cheese was a game-changer for me. After several trials, I perfected the recipe, making it a staple at family gatherings. Now, it's a dessert I'm proud to share with everyone."

With over a decade of experience in American cuisine, Chef Mitchell specializes in creating delicious and innovative dessert recipes. His passion for baking has led him to develop a variety of unique cheesecakes that cater to every palate. Chef Mitchell believes that dessert should be a memorable experience.

View All Mitchell's Recipes →
Delicious Creamy Marshmallow Cheesecake served on a plate

Why This Creamy Marshmallow Cheesecake Recipe Works

This recipe stands out due to the unique combination of cream cheese and marshmallow fluff, creating a rich yet airy texture. The graham cracker crust adds a perfect crunch that complements the creamy filling. It's not just easy to make; it's also a crowd-pleaser at any event.

By baking the cheesecake slowly and leaving it in the oven after baking, you can achieve a smooth texture without cracks. The cooling and chilling process is crucial for allowing the flavors to meld beautifully, resulting in a delicious dessert that is both impressive and satisfying.

💡 Professional Tip

For the best results, make sure all your ingredients are at room temperature before mixing. This ensures a smoother batter and helps prevent cracks during baking. Additionally, avoid overmixing once the eggs are added to maintain the cheesecake's light texture.

Frequently Asked Questions

Yes, you can prepare the cheesecake a day in advance. Once it's cooled, cover it tightly with plastic wrap and refrigerate. This allows the flavors to develop further, and it will be ready to serve the next day. Just add your toppings right before serving for the freshest taste.

If you don't have marshmallow fluff, you can use an equal amount of melted marshmallows or a combination of cream cheese and powdered sugar for a similar sweetness. Honey or agave syrup can also work, but adjust the sugar in the recipe accordingly.

The cheesecake is done when the edges are firm, but the center still has a slight jiggle. It will continue to set as it cools. Avoid overbaking, as this can lead to cracks and a dry texture.

Yes, you can freeze the cheesecake. Make sure to wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be stored for up to 2 months. Thaw it in the refrigerator overnight before serving.

This cheesecake pairs wonderfully with a variety of toppings, such as fresh fruit, chocolate drizzle, or whipped cream. A scoop of vanilla ice cream can also enhance the dessert experience. Pairing it with coffee or tea can make for a delightful after-dinner treat.

Properly stored in an airtight container, Creamy Marshmallow Cheesecake can last in the refrigerator for about 5-7 days. Make sure to keep it covered to maintain its freshness and flavor.

Yes, making this cheesecake in advance is a great idea! It allows the flavors to meld and improves the texture. Just be sure to store it properly in the refrigerator and add any toppings just before serving for the best presentation.

To reheat cheesecake, place it in a warm oven at 200°F (93°C) for about 10-15 minutes. This will help soften the cheesecake without cooking it further. Avoid microwaving, as this can cause the texture to become rubbery.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: The cheesecake comes out dry and crumbly.

Solution: To solve this, be sure to monitor the baking time closely; overbaking is a common cause. Also, incorporating enough moisture (like sour cream) in the batter will keep it creamy.

✅

Not Crispy Enough

Problem: The crust lacks the desired crunch.

Solution: Make sure you press the graham cracker mixture firmly into the pan and consider baking the crust for a few minutes before adding the filling to enhance its crispness.

✅

Overcooked

Problem: The cheesecake has a dry texture and cracks on top.

Prevention: To prevent this, always check for doneness a few minutes before the suggested baking time. Use a water bath to regulate the baking temperature and prevent overcooking.

✅

Undercooked Center

Problem: The center of the cheesecake is still jiggly after baking.

Recovery: If this happens, return the cheesecake to the oven for an additional 10-15 minutes, checking regularly until the edges are set.

✅

Burnt Exterior

Problem: The edges of the cheesecake are dark and burnt.

Prevention: Use a lower rack in the oven when baking, or cover the edges with foil if they begin to brown too quickly to prevent burning.

✅

Flavor Balance

Too Sweet: If the cheesecake is too sweet, add a pinch of salt or sour cream to balance out the flavors.

Too Salty: If it’s too salty, try adding a bit of sugar or a sweet topping to counteract the saltiness.

Bland: If the cheesecake is bland, consider adding more vanilla or a hint of lemon juice to enhance the overall flavor.

Fresh ingredients for Creamy Marshmallow Cheesecake

Essential Ingredients for Creamy Marshmallow Cheesecake

The key ingredients for this cheesecake are cream cheese, which provides the rich base, and marshmallow fluff, which adds a delightful sweetness and lightness. Fresh ingredients are crucial for achieving the best flavor and texture.

Using high-quality cream cheese and fresh eggs will significantly improve the final product. Avoiding low-fat options is recommended for the best creamy consistency.

Essential Ingredient Notes

  • Cream Cheese: Ensure the cream cheese is at room temperature for easy blending. This will help achieve a smooth and lump-free batter.
  • Marshmallow Fluff: Using fresh marshmallow fluff will yield the best texture. If it’s too thick, gently warm it slightly to make it easier to mix into the batter.
  • Graham Crackers: For the crust, use finely crushed graham crackers. If desired, mix in a bit of sugar to enhance the sweetness of the crust.
Cooking process for Creamy Marshmallow Cheesecake

Step-by-Step Cooking Process

This cheesecake is simple to prepare, starting with the crust and then moving on to the creamy filling. Each step is designed to ensure a smooth and delicious end product. Following the instructions carefully will yield a tasty dessert.

By allowing the cheesecake to cool slowly in the oven and then chilling it properly, you'll achieve a perfect consistency that will hold its shape when sliced. It's important to be patient during the cooling process for the best results.

Key Technique for Perfect Creamy Marshmallow Cheesecake

The most important technique for this cheesecake is the slow cooling process. By leaving the cheesecake in the oven with the door ajar after baking, you allow it to cool gradually, which helps prevent cracks and ensures a silky texture.

Creamy Marshmallow Cheesecake

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 2 cups sugar
    Granulated
  • 1/4 cup cocoa powder
    Unsweetened
  • 1/2 cup heavy cream
    For drizzling
  • 1 tsp vanilla extract
    For flavor
  • 1/2 tsp salt
    To balance sweetness

For the Sauce

  • 2 cups graham cracker crumbs
    For the crust
  • 1/2 cup unsalted butter
    Melted
  • 1 cup sugar
    Granulated
  • 2 (8 oz) packages cream cheese
    Softened
  • 1 cup sour cream
    For richness
  • 1 cup marshmallow fluff
    For sweetness
  • 2 large eggs
    For binding
  • 1 tsp vanilla extract
    For flavor
  • 1/2 cup heavy cream
    For whipped topping
  • 1/4 cup powdered sugar
    For whipped topping
  • 1/2 cup mini marshmallows
    For topping

Instructions

  1. Prepare the Crust

    In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form a crust.

  2. Make the Filling

    In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add sour cream, marshmallow fluff, eggs, and vanilla extract, mixing until well combined.

  3. Pour Filling into Crust

    Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.

  4. Bake the Cheesecake

    Preheat your oven to 325°F (160°C). Bake the cheesecake for 45 minutes, until the edges are set but the center is still slightly jiggly.

  5. Cool the Cheesecake

    Turn off the oven and leave the cheesecake inside for 1 hour. Then, remove it from the oven and let it cool to room temperature.

  6. Chill in the Refrigerator

    Refrigerate the cheesecake for at least 4 hours or overnight for the best flavor and texture.

  7. Prepare Whipped Topping

    In another bowl, whip the heavy cream and powdered sugar until soft peaks form. Fold in mini marshmallows.

  8. Serve the Cheesecake

    Remove the cheesecake from the springform pan. Top with the whipped cream mixture and garnish with fresh berries and chocolate shavings.

Recipe Notes & Tips

Storage Tips

To store the cheesecake, place it in an airtight container in the refrigerator. If you need to keep it longer, wrap it securely and freeze it. Always allow it to cool completely before covering.

Serving Suggestions

Serve this cheesecake chilled, topped with whipped cream, fresh berries, or a drizzle of chocolate sauce. A side of coffee or tea pairs perfectly with this sweet treat.

Recipe Variations

Consider adding different flavors to the cheesecake batter, such as peanut butter or chocolate, for a unique twist. You can also experiment with different crusts, like Oreo or almond, for added texture.