Creamy Mallow Cheesecake – a delicious recipe with vanilla wafers, butter, JET-PUFFED Miniature Marshmallows, milk, PHILADELPHIA Cream Cheese, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix wafer crumbs and butter.
2
Remove 1/4 cup of the crumb mixture for later use.
3
Press remaining crumb mixture firmly onto bottom of 9-inch springform pan.
4
Place marshmallows and milk in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly.
5
Refrigerate until slightly thickened; stir until well blended.
6
Beat cream cheese, lemon zest, lemon juice and vanilla in large bowl with electric mixture on medium speed until well blended.
7
Add marshmallow mixture; mix well.
8
Gently stir in whipped cream; pour over crust.
9
Sprinkle with reserved crumb mixture.
10
Refrigerate 4 hours or until firm.
11
Store leftover cheesecake in refrigerator.
2468
kcal
Calories
68
g
Fat
89
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 25 vanilla wafers, finely crushed (about 1 cup), 1/4 cup (1/2 stick) butter or margarine, melted, 4 cups JET-PUFFED Miniature Marshmallows, 1/3 cup milk, and more.
Yes, Creamy Mallow Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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