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No-Bake Marshmallow Cheesecake Recipe

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There are a lot of sweet-teeth in my family, so when Father’s day rolled around, it seemed fitting to make a delicious cheesecake filled with a family favourite – marshmallows. I mean, what could possibly go wrong, right!

In retrospect I should have cut the marshmallows in halves or quarters, just to make them more bite-sized, but it didn’t make it taste any the worse.
nobake marshmallow cheesecake

I love that this cake is no-bake, I love that you can make it a day ahead for the best firmness, and I love that it’s delicious!


Not sure about marshmallows? How about Nutella? It’s so good!

Marshmallow Cheesecake Recipe
 
Prep time
Total time
 
This is a very forgiving recipe. So long as you don't over whip the cream. It's really easy with two bowls, but I only have one and it's not a huge faff - just make sure to clean the bowl properly before adding the cream.
Author:
Recipe type: Desert, Special Occasion, Make Ahead
Serves: 8 servings
Ingredients
  • 10 - 15 Marshmallows (1 cup mini marshmallows)
  • 250g Digestive Biscuits
  • 75g Soft Butter
  • 400g Double Cream
  • 500g Cream Cheese (at room temperature)
  • 100g icing sugar
Instructions
  1. As compared to the picture above, chop the marshmallows into chunks. A regular marshmallow in four pieces or so would be fine. Alternatively, pop them in the Thermomix and chop on speed 4 for 5 seconds.
  2. Clean out the bowl (doesn't need to be washed)
  3. Add the biscuits and the butter to the bowl and mix till it resembles wet sand. (30 seconds speed 5)
  4. Sprinkle over the base of a cake tray, and press down so that it creates a firm and solid base for your cheesecake.
  5. Put it in the fridge for a couple of hours and make sure to wash and properly dry the bowl.
  6. When the base is ready, whip the double cream to stiff peaks. Keep an eye on it so it doesn't turn to butter. Add the cream cheese and icing sugar and mix (with the butterfly) (speed 2, 30 seconds).
  7. Put the marshmallows on the base of the cheesecake, then pour over the cheese mix. (If you have a deep dish layer marshmallows, cheese, marshmallows, cheese).
  8. Smooth the top and put in the fridge till you're ready to serve. You can eat this same day, but next day is even better!
  9. I use a springform tin, gliding a knife around the edges to loosen first, then releasing and serving on the base.
  10. Once released, decorate the top and serve.

 

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Permanent link to this article: https://www.keeperofthekitchen.com/2015/06/30/marshmallow-cheesecake-recipe/

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