easy healthy recipes

Marshmallow Cheesecake

Marshmallow Cheesecake

About this Recipe:

This is a very light and fluffy cheesecake, perfect to serve after lunch/dinner or in late night gatherings. It is delicious as it is but you can also try it with some chocolate sauce or fruit sauce---such as strawberry sauce or mixed berries sauce--- to add some color and more taste to it.

Main Ingredients:

Marshmallow: 200 gram (2 cups), preferably in miniature size
Milk: 1/2+1/4 cup
Cream cheese: 1 package (250 gram), in room temperature (at least 3 hours out of the fridge)
Whipping cream: 1 cup

9'' Crust Ingredients:

Butter: 6 tbsp, melted
Graham cracker crumbs: 1+2/3 cup
Sugar: 4 tbsp

Strawberry Sauce Ingredients:

Strawberry: 12 (frozen or fresh)
Sugar: 1+1/2 tbsp


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.

(*) 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).

Published on June 8, 2008
More Cakes and Cookies Recipes:

Rhubarb Cake Recipe
Rhubarb Cake
Walnut Almond Cake Recipe
Walnut Almond Cake
Gingerbread Cookies Recipe
Gingerbread Cookies

Prep Time
45 min
Ready in
6 hrs, 45 min
14 Ratings
Average rating: 4.5

Nutrition Facts
% Daily Value

Fat  32.8 g
50 %

Fiber  1.1 g
4 %

Vitamin A
Vitamin C
23 %
27 %
8 %
7 %

Buy our Cookbook