Incredibly easy no-bake caramel marshmallow cheesecake dessert, filled with mini marshmallows and laced with caramel on a crunchy cookie base. A Perfect chilled dessert and quick to make. This Caramel Cheesecake is a fun cheesecake to make and put together.

No Bake Caramel and Marshmallow Cheesecake Incredibly easy no-bake dessert, filled with mini marshmallows and laced with caramel. A Perfect chilled dessert

It involves a bit of bashing, a bit of mixing and a bit of chilling..and you're all done! No baking, no cooking, just bash and mix.

I love caramel! I also love marshmallows and chocolate! So I decided to combine them all and make a dessert that would be easy, yet eye eye-catching and look a million dollars...

So let me introduce to you my Caramel Marshmallow Cheesecake. You can be as creative as you like with this recipe.

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Show off your artistic flair, let your kids decorate the top, whether you're a great artist or not, it really doesn't matter as this cheesecake is full of surprises, and the more random you can decorate, the better it looks!

As you look at the recipe you will see I added surprises inside the cheesecake too, so with every mouthful you get a chewy little marshmallow and a blob of caramel.....if you don't tell anyone, watch their faces when they first take a bite, they will be surprised and say 'oooohhhhh' I am sure!

For this recipe, I've used mini Maltesers to decorate the top. You can add them to the filling also, however, be aware they do have a tendency to go a bit soft due to the moisture in the filling, so I suggest you stick to the filling as below, and sprinkle mini Maltesers or crush the large ones and sprinkle on the top so they stay nice and crispy.

If you love caramel, check out our other caramel recipes. They're delicious!

Prep time

20 minutes

Baking time

4 Hours refrigeration

Serving size

6 servings

Equipment you'll need

8-9 inch cake round tin. Springform or one where the base comes out. (You need to be able to get the pie out without damaging it.)

Ingredients

The Base

2 1/2 oz or 75 g butter
8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers

The Filling

7 fl oz or 200 ml fresh whipping cream
7 oz or 200 g cream cheese (room temperature)
2 Tablespoons Icing sugar / powdered sugar (optional)
5-6 Tablespoons of Dulce De Leche (soft) *** If you want to make your own Dulce De Leche, see HERE for the instructions. (It's easy!)
2 Tablespoons Icing sugar / powdered sugar (optional)
1/2 cup mini marshmallows or large marshmallows chopped into mini ones.
3 Tablespoons of mini Malteser like chocolate bits, or little fudge bits. I like Malteser bits for the crunch

Instructions

1. Cut out some parchment paper and line the base of the tin. 

** If you are using a spring form tin, I clip the parchment paper in & lock the tin.

Then cut the excess paper off.

How to line a pan for a Cheesecake Base

2. If you have large marshmallows, chop them into mini ones.

If you are making your own Dulce De Leche (caramel) click HERE for instructions. This takes 2 hours to turn into caramel and you need to allow it to cool before using in this recipe so make it the night before or early in the day before you make the cheesecake.

3. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.

How to crush cookies for Cheesecake Base
Use rolling pin to crush cookies for Cheesecake Base
Make sure the bag is sealed!

3. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. 

Add the crumbed digestives to the butter and mix very well until it is all incorporated.

Adding melted butter to Cheesecake Base
See the texture of the crumb

4. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.

How to firm down the crumbled cookie mixture for Cheesecake Base
Compress the base so it stays firm

5. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.

Use a glass to firm down the cookie base
See how compact the base is

6. Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well.

7. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking. then add the filling just like in the photo below.

8. Transfer HALF of the cream mixture to the tin smooth, and then randomly place half the marshmallow pieces all over and using a teaspoon, place blobs of caramel all over the cheesecake.

Maybe 7 or 8 blobs. Then take a knife or the handle of a teaspoon and swirl the caramel around a little.

Then on top of the marshmallows, you can add extra blobs of caramel if you like and leave them as blobs.

No Bake Caramel and Marshmallow Cheesecake. Incredibly easy no-bake dessert, filled with mini marshmallows and laced with caramel. A Perfect chilled dessert 


9. Add the other half of the cream cheese mix, smooth over and then go wild!

Add the rest of your marshmallows, chocolate bits and caramel. Do whatever splashes and blobs, sprinkles and drops wherever you like!

10. Place in the fridge for 4 hours MINIMUM.

No Bake Caramel and Marshmallow Cheesecake. Incredibly easy no-bake dessert, filled with mini marshmallows and laced with caramel. A Perfect chilled dessert 

Top tip

-If you are worried the pie has not set, place in the freezer for 60 minutes before you are ready to serve it, and then remove from the tin and cut whilst it is still cold.

-It is easier to cut 'clean' slices if you use a very sharp knife under hot water first, and cut straight through the pie.

-If you want to achieve a smooth finish on the top of the pie, use a long bladed flat rounded knife, dip in a glass of hot water and smooth the surface and sides.

No Bake Caramel and Marshmallow Cheesecake. Incredibly easy no-bake dessert, filled with mini marshmallows and laced with caramel. A Perfect chilled dessert 

Recipe Card

No Bake Caramel and Marshmallow Cheesecake Incredibly easy no-bake dessert, filled with mini marshmallows and laced with caramel. A Perfect chilled dessert 

No-Bake Caramel and Marshmallow Cheesecake

Yield: 6 - 8
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

No-Bake Caramel and Marshmallow Cheesecake. Incredibly easy no-bake dessert, filled with mini marshmallows and laced with caramel on a crunchy cookie base. A Perfect chilled dessert and quick to make

Ingredients

The Base

  • 2 1/2 oz or 75 g butter
  • 8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers

The Filling

  • 7 oz fl or 200 ml fresh whipping cream
  • 7 oz or 200 g cream cheese, room temperature
  • 2 Tablespoons Icing sugar / powdered sugar, optional
  • 5-6 Tablespoons of Dulce De Leche, soft
  • 2 Tablespoons Icing sugar / powdered sugar, optional
  • 1/2 Cup mini marshmallows or large marshmallows chopped into mini ones.
  • 3 Tablespoons of mini malteser like chocolate bits, or little fudge bits. I like malteser bits for the crunch

Instructions

  1. Cut out some parchment paper and line the base of the tin.
  2. If you have large marshmallows, chop them into mini ones.
  3. If you are making your own Dulce De Leche (caramel) click HERE for instructions. This takes 2 hours to turn into caramel and you need to allow it to cool before using in this recipe so make it the night before or early in the day before you make the cheesecake.
  4. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.

** If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.

  1. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
  2. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
  3. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
  4. Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well.
  5. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking
  6. Transfer HALF of the cream mixture to the tin smooth, and then randomly place half the marshmallow pieces all over and using a teaspoon, place blobs of caramel all over the cheesecake. Maybe 7 or 8 blobs. Then take a knife or the handle of a teaspoon and swirl the caramel around a little.
  7. Then on top of the marshmallows, you can add extra blobs of caramel if you like and leave them as blobs.
  8. Add the other half of the cream cheese mix, smooth over and then go wild! Add the rest of your marshmallows, chocolate bits and caramel. Do whatever splashes and blobs, sprinkles and drops wherever you like!
  9. Place in the fridge for 4 hours MINIMUM.

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Nutrition Information:
Yield: 6 Serving Size: 6
Amount Per Serving: Calories: 784Total Fat: 44gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 109mgSodium: 337mgCarbohydrates: 92gFiber: 1gSugar: 77gProtein: 7g

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22 thoughts shared

  1. Comment author image

    Deanna Hiotis

    says:

    I made this last night and it was AMAZING…Everybody said it was the best cake they had ever eaten. I did double the cheese( as it was for about 12 people) I do definately think that the crust was too crumbly though, it needed more melted butter ( 75 gms is just NOT enough, I knew straight away when i was pressing the base but i trusted the recipe, I should have trusted my instinct) I just bought the Nestle Top and Fill caramel tin and used mini choco bits (couldnt find little malt balls) DEFINATELY will be making this again….with extra butter :)

    1. Hi Deanna, that’s such good news!!!
      i wondered, if you used graham crackers as the base, could you give me the measures for the better which would be better please? In this recipe, i used Digestive cookies, and the butter measure obviously works fine, and for our US friends, I had to put an alternative ingredient for the base, hence Graham Crackers. based on your advice, it would seem the butter quantity is a little low for the crackers, so if you can offer a suitable measure I could add it to the recipe to avoid any disappointment for future! It’s always hard when offering alternative ingredients as I often am not able to test them out as I cant get the same products here, and vice versa!
      Thank you very much for your feedback, it’s always appreciated!
      Mary

      1. Comment author image

        Deanna Hiotis

        says:

        Hi Mary, I opted for Arnotts Granita biscuits after i wasnt able to find Digestive biscuits ( then i questioned whether we even get those in South Australia, they dont look familiar to me) ,So i figured Granita was close enough and a nice substitute :) I personally find that more like 150 gms works better for me in the past ( but, I do like to do a “wall” on my cheesecakes so of course if you dont then the crumbier sort of base is probably not an issue for most since it doesnt have to retain its form so to speak. It is definately personal preference isnt it, and you cant please everyone. I LOVED this cake, it was amazing…and so easy too which is a BIG plus :) Thankyou for sharing. I just know this will be my new “signature dish” for parties :)

  2. Comment author image

    Jillian Renee Brosius

    says:

    Thank you for including pictures of the products we may not be familiar with!! That is a big help!! I love how yummy each recipe looks and the instructions are so clear and presented beautifully! Best recipe site!!!

  3. Comment author image

    Karen @ BakingInATornado

    says:

    Marshmallows, now that’s got to make this interesting. This is so beautiful looking too, definitely worthy of a special occasion.