No-Bake Marshmallow Cheesecake Dessert
Recipe: #20877
September 06, 2015
Categories: Cheese, Baby Shower, Brunch, Fathers Day July 4th, Labor Day, Mothers Day, Vegetarian, Cream Cheese, more
"The most delicious creamy dessert, I've made this a million times and will make it a million times more! Refrigeration time is 4 hours to overnight, there is no way you will wait the 24 hours! Recipe adapted from Bakes by ChiChi"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (265 g)
- Calories 806.8
- Total Fat - 39.5 g
- Saturated Fat - 19.2 g
- Cholesterol - 112.1 mg
- Sodium - 1353.5 mg
- Total Carbohydrate - 86.2 g
- Dietary Fiber - 0.5 g
- Sugars - 65.9 g
- Protein - 30.8 g
- Calcium - 632.8 mg
- Iron - 1.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Mix together graham crumbs and butter then press 1/4 cup into the bottom of tall glass serving glasses. Chill in fridge whilst you prepare cheesecake filling.
Step 2
Place marshmallows in a big microwave safe bowl and microwave at 30 second bursts until melted.
Step 3
Beat together mascarpone cheese, cream cheese and sugar in a bowl until smooth. Stir in melted marshmallow and marshmallow fluff. Mixture may be a little lumpy.
Step 4
Whip cream in bowl of stand mixer until stiff peaks form and then gently fold into cheese mixture.
Step 5
Pour filling over the cookie base (in the glasses) and smooth over top with spatula. Cover and put in fridge to chill for 4 hours or overnight.
Step 6
Before serving top with whipped cream.
Tips
- 4 tall glasses
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