Marshmallow Cheesecake Recipe

Looking for an easy Marshmallow Cheesecake recipe? Learn how to make Marshmallow Cheesecake using healthy ingredients.


Submitted by constipatedcow

Makes 8 servings



Best Cheesecake in the world! Note: marshmallow is really 2 cups. Milk goes together. Add corn starch to strawberry sauce.

Recipe Ingredients for Marshmallow Cheesecake

200 g Marshmallow
1/2 cup milk
1/4 cup milk
250 g Cheese, Cream Light (one package in room temperature)
1 cup whipping cream

Crust:
6 tbsp melted butter
1 cup graham cracker crumbs
2/3 cup graham cracker crumbs
4 tbsp sugar

Strawberry Sauce:
24 strawberries
1 1/2 tbsp sugar

Recipe Directions for Marshmallow Cheesecake

  1. To make the crust, combine melted butter, graham cracker crumbs and sugar in a bowl and mix until combined; press onto a bottom of a 9" round pan.

  2. Melt marshmallows in milk in a saucepan over low heat. Remove from heat when marshmallows are completely melted and the mixture is smooth.

  3. In a large bowl, beat the cream cheese until smooth. Gradually add the melted marshmallow mixture and beat until smooth. Set aside to cool slightly (for 15 to 30 minutes).

  4. In a large bowl, beat whipping cream until stiff (*). Gently fold the cream into the cheese-marshmallow mixture until it is completely mixed and smooth (do not over mix). Spread the mixture into graham crust.

  5. Refrigerate over night or at least for 6 hours. Although the cake is ready to eat after 6 hours, I highly recommend that you let it stay in the fridge for at least 24 hours.

  6. Serve plain or with some chocolate or berry sauce. Since the cake is very fluffy it is better not to let it stay in the room temperature for long as it may start to get too soft.

  7. To make the strawberry sauce: Put the strawberries and sugar in a medium size bowl. Refrigerate for at least 3 hours or until the sugar is completely dissolved. Put the mixture in a saucepan over medium heat and cook for 10-15 minutes or until the sauce starts getting thickened.

  8. (*) To get a nice and stiff whipped cream, I may suggest the following trick: Chill the beaters in the freezer for at least half an hour (or in the refrigerator for at least 2 hours). Place the whipping cream in a large mixing bowl. Cover and chill the bowl in refrigerator for at least half an hour (up to 24 hours).

Categories

Dessert

Nutrition Facts
Serving Size 169.4g
Amount Per Serving
Calories
461
Calories from Fat
233
% Daily Value*
Total Fat
25.9g
40%
Saturated Fat
15.3g
77%
Trans Fat
0.0g
Cholesterol
74mg
25%
Sodium
446mg
19%
Potassium
139mg
4%
Total Carbohydrates
47.5g
16%
Dietary Fiber
1.9g
8%
Sugars
26.8g
Protein
10.5g
Vitamin A 16% Vitamin C 36%
Calcium 27% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • High in saturated fat
  • High in sugar
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