Ingredients
- 1 1/2 cups crushed graham crackers
- 5 teaspoons butter, melted
- 9 ounces mascarpone cheese
- 4 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 cup whipping cream (unwhipped)
- 7 ounces marshmallows
- 3.5 ounces marshmallow fluff
- Whipped cream (sweetened)
How to Make
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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.
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Step 2: Place marshmallows in a big microwave safe bowl and microwave at 30 second bursts until melted.
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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.
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Step 4: Whip cream in bowl of stand mixer until stiff peaks form and then gently fold into cheese mixture.
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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.
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Step 6: Before serving top with whipped cream.
Tips & Variations
- 4 tall glasses
We hope you enjoy this recipe!
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