Marshmallow Fluff Vanilla Cheesecake

Sara Coleman

This ultra-creamy, no-bake cheesecake combines the nostalgic sweetness of marshmallow fluff with a rich vanilla bean base for a cloud-like texture that melts in your mouth.

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Prep Time 25

Total Time 25

Servings 8 servings

Calories 485 kcal

Ingredients

1.5 cups graham cracker crumbs finely crushed
6 tbsp unsalted butter melted
16 oz cream cheese softened to room temperature
7 oz marshmallow fluff one standard jar
1 cup heavy whipping cream cold
0.5 cup powdered sugar sifted
2 tsp vanilla bean paste or pure vanilla extract
1 pinch sea salt to balance sweetness

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For clean slices, dip your knife in hot water and wipe dry between each cut. This cheesecake can be frozen for up to 1 month; thaw in the fridge before serving.