Marshmallow Cheesecake – a delicious recipe with Crust, butter, animal cookies, Filling, marshmallows, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
877
kcal
Calories
87
g
Fat
16
g
Carbs
9
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 11 ingredients. The key ingredients include: Crust, 1/3 cup butter, 1 3/4 cups animal cookies, crushed, Filling, and more.
Yes, Marshmallow 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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