No-Bake Marshmallow Cheesecake
Prep time: 20 mins | Chilling time: 4+ hours | Servings: 10-12
Ingredients
- The Base:
- 250g Digestive biscuits (or Graham crackers)
- 125g Unsalted butter, melted
- The Filling:
- 500g Cream cheese, softened (full fat is best for setting)
- 300ml Double cream (heavy whipping cream), chilled
- 100g Icing sugar (powdered sugar)
- 1 tsp Vanilla extract
- 150g Pink and white marshmallows, chopped into small pieces (plus extra for the top)
- Optional: A squeeze of lemon juice to cut the sweetness.
Instructions
Prepare the Base: Crush the biscuits into fine crumbs using a food processor or a rolling pin. Mix with the melted butter until it looks like wet sand. Press firmly into the bottom of a 20cm (8-inch) springform tin. Chill in the fridge while you make the filling.
Whip the Cream: In a bowl, whip the double cream until it forms stiff peaks. Be careful not to over-whip into butter! Set aside.
Mix the Cheese: In a separate large bowl, beat the cream cheese, icing sugar, and vanilla until smooth and creamy.
Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula. Once combined, fold in your chopped marshmallows.
Assemble: Spoon the mixture over the biscuit base and smooth the top. Press the remaining whole or halved marshmallows into the top for that beautiful decorative finish seen in your photo.
Set: Refrigerate for at least 4 hours, though overnight is best to ensure it slices cleanly.
Pro Tips for the Best Result
Room Temp Cheese: Ensure your cream cheese is truly at room temperature before mixing to avoid lumps.
The "Clean Cut": Dip your knife in hot water and wipe it dry between each slice to get those perfect, sharp edges.
Marshmallow Hack: If your marshmallows are too sticky to chop, dust your scissors or knife with a little icing sugar first.
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