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Marshmallow Cheesecake

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“I have made this as the recipe states, and also made it using low fat products...this is super easy, and if you like marshmallow, I think you will like this one...serve with chocolate drizzle, or with fresh berries as suggested in the method.”
READY IN:
15mins
SERVES:
10
YIELD:
1 9inch spring form cake
UNITS:
US

Ingredients Nutrition

  • Crust
  • 13 cup butter
  • 1 34 cups animal cookies, crushed
  • Filling
  • 12 ounces marshmallows, cut up
  • 13 cup cream or 13 cup milk
  • 16 ounces cream cheese
  • 2 tablespoons lemon juice
  • 1 cup whipping cream, whipped
  • Garnish
  • 2 ounces semisweet chocolate, melted

Directions

  1. Grease a 9 inch spring form pan.
  2. Crust: Melt butter and combine with crushed cookies.
  3. Press into prepared pan.
  4. Set aside.
  5. Filling: Combine milk or cream and marshmallows in a saucepot over low heat, and melt.
  6. Stirring all the while.
  7. Remove and cool.
  8. Beat cream cheese and lemon juice in a large bowl.
  9. Blend in the cooled marshmallow/ cream mixture until smooth.
  10. Fold in the whipped whipping cream.
  11. Spoon into crust.
  12. Chill 3 hours or until set.
  13. Melt chocolate if desired and drizzle over the top of cake in a pretty pattern.
  14. Serve.
  15. If desired you may fold in along with the whipping cream, some fresh cut strawberries, or fresh raspberries... or fresh diced peaches, or pineapple...the choice is yours.
  16. Then spoon into the shell and chill until set.
  17. Serve.

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