No-Bake Marshmallow Slice

Featured in Irresistible Sweet Treats.

Mix cookie crust, press in pan. Make cream cheese filling, fold in marshmallows. Chill 4 hours. No baking required!
Clare Greco
Updated on Sat, 22 Feb 2025 12:29:38 GMT
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In my cramped city apartment kitchen, this marshmallow slice became my signature dessert totally by accident. One hot summer day, when turning on the oven felt like torture, I started playing around with some leftover marshmallows and cream cheese. Little did I know I'd stumble upon what would become the most requested dessert at every family gathering. The best part? It transforms basic ingredients into something that looks totally fancy, but honestly, it's nearly impossible to mess up.

Last week, I brought this to my niece's birthday party. The kids went crazy for it, and three moms cornered me for the recipe. That's when I knew I had to share it here on the blog.

Key Players in the Game:

  • Graham crackers should be crushed to smithereens - any chunks will make cutting a mess later
  • Cream cheese needs to be actually soft - I leave mine out overnight when I forget, works perfectly
  • Heavy cream makes or breaks this recipe - spring for the good stuff
  • Mini marshmallows work way better than big ones - trust me, I learned this the hard way
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Getting It Done:

Base Building
Smash those crackers until they're basically dust. Mix with melted butter until it looks like wet sand at the beach. Press it down like you mean it.
Cream Dream
Beat that cream cheese until your arm gets tired. Then beat it some more. Seriously, no lumps allowed here.
Whippy Business
Cold cream, cold bowl, cold beaters. Whip it up until it looks like clouds. Stop before it turns to butter - been there, done that.
Mix Master
Fold everything together like you're tucking in a baby. Gentle but thorough is the name of the game.
Final Flourish
Spread it all pretty-like over your crust. Make some swirls if you're feeling fancy.

My kids always fight over the corner pieces - something about the extra crust makes them go nuts. Now I make a separate small pan of just crust for them to crumble over their pieces.

Kitchen Chronicles

Sometimes I catch my husband sneaking bites straight from the pan at midnight - can't blame him though. The marriage of marshmallows and cream cheese creates this almost cloud-like texture that's seriously addictive. Through countless batches and many late-night cravings, I've learned that patience really makes this slice something special.

Sweet Sidekicks

Want to make this even more outrageous? Warm up some Nutella and drizzle it over top just before serving. I've also been known to scatter fresh raspberries around the plate - the tartness cuts through all that creamy sweetness perfectly. Sometimes I'll sprinkle crushed toffee bits on top for a little crunch.

Mix It Up Magic

Got peanut butter lovers at home? Swirl some creamy peanut butter through the filling. My sister adds crushed Oreos to hers, and my best friend swears by adding banana slices (though they can get brown, just saying). During Christmas, I crush candy canes into the crust - makes everything taste like peppermint bark.

Keeping It Fresh

Wrap this baby tight in the fridge - it'll stay perfect for about five days. Though honestly, it's never lasted that long at my house. If you're taking it to a party, stick the whole pan in a cooler with some ice packs. Oh, and slice it while it's cold - trust me on this one.

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Chef's Playground Tips:

  • Want picture-perfect slices? Run your knife under hot water between cuts
  • Those store-bought graham cracker crumbs? Total time-saver and work just as well
  • If your marshmallows are looking a bit stale, toss them with a tiny bit of powdered sugar to freshen them up

You know what's funny? This recipe started as a way to use up leftover marshmallows from camping (who actually has leftover marshmallows, right?). Now I buy marshmallows specifically to make this slice. Life's funny that way. The best part isn't even how it tastes - it's watching people's faces light up when they take that first bite. That's what makes all the sticky fingers and powdered sugar clouds worth it.

I've probably made this slice hundreds of times now, and I still get excited every time I pull it out of the fridge. There's something magical about how such simple ingredients can create something that makes people so happy. Maybe it's because it reminds us all of being kids again, or maybe it's just because it's really that good. Either way, this slice has become more than just a recipe in my house - it's become part of our family's story.

Frequently Asked Questions

→ Can I make this ahead?
Yes, prepare up to 2 days ahead and keep refrigerated.
→ Why won't my cream cheese blend smoothly?
Ensure cream cheese is fully softened to room temperature before mixing.
→ Can I freeze this slice?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator.
→ What cookies work best for the crust?
Graham crackers, digestive biscuits, vanilla wafers, or shortbread all work well.
→ Why chill before adding filling?
Chilling helps set the crust so it doesn't mix with the filling when spreading.

No-Bake Marshmallow Slice

A creamy no-bake dessert combining cookie crust with fluffy marshmallow cream cheese filling - perfect for warm weather!

Prep Time
15 Minutes
Cook Time
~
Total Time
15 Minutes

Category: Sweet Treats

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (12 squares)

Dietary: Vegetarian

Ingredients

→ Crust

01 1½ cups crushed graham crackers, digestive biscuits, vanilla wafers, or shortbread cookies
02 ½ cup unsalted butter, melted

→ Marshmallow Filling

03 8 oz cream cheese, softened
04 ½ cup powdered sugar
05 1 teaspoon vanilla extract
06 1½ cups heavy whipping cream
07 2 cups mini rainbow marshmallows
08 ½ cup white chocolate chips (optional)

Instructions

Step 01

Mix crushed graham crackers and melted butter. Press firmly into lined 8x8-inch dish. Chill 10 minutes.

Step 02

Beat cream cheese, powdered sugar, and vanilla until smooth. Separately whip heavy cream to stiff peaks.

Step 03

Fold whipped cream into cream cheese mixture. Then fold in marshmallows and optional white chocolate chips.

Step 04

Spread filling over chilled crust. Top with extra marshmallows for decoration.

Step 05

Cover and refrigerate at least 4 hours or overnight until firm. Cut into 12 squares.

Notes

  1. Can toast marshmallows for extra flavor
  2. Can use different cookie bases
  3. Can add nuts or coconut for texture
  4. Can use different flavored marshmallows

Tools You'll Need

  • 8x8-inch baking dish
  • Electric mixer
  • Mixing bowls
  • Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy
  • Contains wheat (gluten) - can use gluten-free alternatives

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~