Go Back
Cheesecake facile à la guimauve – Un délice au fromage frais fouetté
Emma

Easy Marshmallow Cheesecake – A Whipped Cream Cheese Delight

A no-bake dessert blending whipped cream cheese and melted marshmallows for a light, airy texture. The crushed biscuit base adds a perfect crunchy contrast. Ready in 20 minutes with 4 hours of chilling. Ideal for beginners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Desserts faciles
Cuisine: American/French
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 200 g marshmallows (white, preferably)
  • 400 g whipped cream cheese (Philadelphia or Saint-Môret style)
  • 150 g crushed biscuits (vanilla wafers or graham crackers)
  • 60 g melted butter
  • 1 tsp vanilla extract (non-alcoholic)

Method
 

  1. Mix crushed biscuits and melted butter in a bowl to form the base. Press into a greased springform pan and refrigerate while preparing filling.
  2. Melting marshmallows with 2-3 tbsp water in a microwave-safe bowl until smooth.
  3. Fold melted marshmallow mixture into chilled whipped cream cheese until evenly combined.
  4. Pour filling over the cooled biscuit base. Smooth the surface and refrigerate for 4 hours or until firm.
  5. Unmold and serve chilled.

Notes

Use mini marshmallows for faster melting.
For a vegan version, use dairy-free cream cheese and oat-based biscuits.
Store in an airtight container in the fridge for up to 3 days.