Best Marshmallow Cheesecake Recipes

PUMPKIN CHEESECAKE WITH MARSHMALLOW-SOUR CREAM TOPPING AND GINGERSNAP CRUST

Steps:

• Crust:
• Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
• Filling:
• Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
• Topping:
• Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
• Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour. DO AHEAD: Cheesecake can be made 1 day ahead. Keep chilled.

MARSHMALLOW CHEESECAKE

Steps:

• Grease a 9 inch spring form pan.
• Crust: Melt butter and combine with crushed cookies.
• Press into prepared pan.
• Set aside.
• Filling: Combine milk or cream and marshmallows in a saucepot over low heat, and melt.
• Stirring all the while.
• Remove and cool.
• Beat cream cheese and lemon juice in a large bowl.
• Blend in the cooled marshmallow/ cream mixture until smooth.
• Fold in the whipped whipping cream.
• Spoon into crust.
• Chill 3 hours or until set.
• Melt chocolate if desired and drizzle over the top of cake in a pretty pattern.
• Serve.
• 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.
• Then spoon into the shell and chill until set.
• Serve.

SPOOKY HALLOWEEN MARSHMALLOW CHEESECAKE

Steps:

• Tip the biscuits into a food processor and blitz to fine crumbs. Pour in the melted butter and blitz again to combine. Line the side of a deep 20cm springform or loose-bottomed cake tin with baking parchment. Tip in the crumb mixture and press it into the base and up the side of the tin using the back of a spoon. You should be able to press the mixture about halfway up the side, but don't worry if the edge is slightly uneven - this will add a spookily craggy effect to the cheesecake. Chill in the fridge while you make the filling.
• Tip the marshmallows and milk into a saucepan set over a low-medium heat and stir until the marshmallows have melted. Leave to cool for a few minutes.
• Tip the soft cheese, cream and vanilla extract into a large bowl and beat together using an electric whisk. Pour in the still-warm marshmallow mixture and mix again until smooth. Remove the chilled biscuit base from the fridge and scrape in the marshmallow cheesecake filling. Smooth the top and chill for at least 2 hrs. Will keep chilled for up to a day.
• Heat the oven to 120C/100C fan/gas 1 and line a baking tray with baking parchment. Put the egg whites in a large, clean bowl with a pinch of salt and beat with an electric whisk until foamy - they should hold soft peaks when you lift out the beaters. Beat in the sugar 1 tbsp at a time until fully incorporated and the meringue is thick, shiny and holding stiff peaks.
• Spoon the meringue into a piping bag fitted with a large round nozzle. Holding the nozzle directly above the lined tray, pipe little blobs to make the meringue ghosts. Bake for 1 hr 30 mins, then leave to cool.
• When the meringues are cool, use an icing pen to draw faces on them. Carefully remove the cheesecake from the tin and put on a plate or cake stand. Arrange the ghosts on top just before serving. Will keep in the fridge for up to two days.

MARSHMALLOW CREAM CHEESECAKE

Steps:

• 1. Cream together cream cheese, marshmallow cream and vanilla. Pour into Graham cracker crumb crust Top with your favorite pie filling or fresh fruit Serve with coffee...Okay I'm trying to add more steps...that's all folks It's that easy

STRAWBERRY MARSHMALLOW CHEESECAKE

Steps:

• Mix wafer crumbs and butte,r press firmly into bottom of 13x9 inch pan.
• Place marshamllows and frozen berries in large microwaveable bowl. Microwave on HIGH 3 min or until marshmallows are puffed, stirring after 2 minute Stir until well blended, set aside. Beat cream cheese and lemon juice in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped topping; pour over crust.
• Refrigerate 4 hours or until firm. Cut into squares to serve. Store leftover dessert squares in refrigerator.

CHERRY MARSHMALLOW CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees.
• In a medium mixing bowl, mix brown sugar, flour and nuts together. Add melted butter and stir or mix until light and crumbly.
• Set aside 1 1/2 cup for topping. Press the remainder into a 8x11 or a comparable size pan. Bake for 12 minutes.
• Remove from oven and let cool.
• Chop marachino cherries into small pieces and set aside.
• Add the milk and soften the marshmallow cream in the microwave or if you are using marshmallows melt them with the milk. Beat the cream cheese and add the marshmallow mixture. Fold in the cherries and juice and Cool Whip after the mixture has cooled a little.
• Pour into the crust and sprinkle the remaining nutty crust mixture on top of the filling. Refrigerate for 30 minutes before serving.

MARSHMALLOW DREAM NO BAKE CHEESECAKE RECIPE - (4.1/5)

Steps:

• For the Crust: In a the Bowl of a Food Processor, crush graham crackers. Add Sugar, and Melted butter and pulse until well combined. Press into a greased 9" spring form pan. Set aside. Filling: In a medium saucepan, melt marshmallows and heavy whipping cream over low heat. Once marshmallows are melted completely remove from heat. In a medium bowl, beat cream cheese until smooth; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and Garnish the top with freshly sliced strawberries. Refrigerate until set.

MARSHMALLOW WHIP CHEESECAKE RECIPE

Steps:

• Filling: 10 1/2 oz. large marshmallows (40 marshmallows) 3/4 cup milk 2 - 8-oz. packages of cream cheese 12-oz. Container of fat-free Cool Whip Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

SWEET POTATO MARSHMALLOW SWIRL CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F. Cut potatoes in half and place cut side down in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool, peel and puree. Combine gingersnap cookies, melted butter and nuts. Press into the bottom of a 9 ½ inch or 10 inch springform pan. Bake for 10 minutes.
• 2. In a large mixing bowl, beat 3 packages cream cheese and butter until light and fluffy. Add sugars, sweet potato puree, pumpkin pie spice, vanilla, sour cream and heavy cream. Beat until smooth. Add in 3 eggs, one at a time, blending well after each addition. Pour filling into prepared crust.
• 3. In another mixing bowl, combine 1/2 package cream cheese, marshmallow fluff, vanilla extract, 1 egg and flour, until well mixed.
• 4. Add drops of the marshmallow mixture on top of the cheesecake and swirl gently with a butter knife.
• 5. Fill a pie plate with water and place on the bottom oven rack. Place the cheesecake on the middle rack. Bake for about 1 hour, 10 minutes, or until the center is almost firm. Turn off oven and let cake cool with the door open.

SWEET POTATO & MARSHMALLOW SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. Place sweet potatoes on a greased baking sheet, cut side down. Bake until tender, 25-30 minutes. Cool slightly. Remove peel; place potatoes in a food processor. Cover and process until smooth. (There should be about 2 cups.), Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs, macadamia nuts and butter. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugars until smooth. Beat in sour cream, whipping cream, butter, vanilla, pie spice and sweet potato puree. Add eggs; beat on low speed just until blended., In a small bowl, beat marshmallow creme, cream cheese, egg, flour and vanilla until smooth. Pour half the sweet potato mixture over crust. Pour half the marshmallow mixture over sweet potato mixture; swirl gently with a knife. Repeat., Place springform pan in a large baking pan; add 1-in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides of pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

EASY MARSHMALLOW CHEESECAKE

Steps:

• In a large bowl or the bowl of an electric stand mixer, beat the cream cheese. Really whip it. On the stove, in a medium saucepan, melt the marshmallows and milk together over medium-low heat. This takes supervision, intermittent stirring, and about 10 minutes. Remove from heat and let cool. Add to the cream cheese and beat to combine. Fold in the whipped topping until thoroughly combined. *I switched to my dough hook and just mixed on low. Pour into prepared crust.

SWEET POTATO & MARSHMALLOW SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. Place sweet potatoes on a greased baking sheet, cut side down. Bake until tender, 25-30 minutes. Cool slightly. Remove peel; place potatoes in a food processor. Cover and process until smooth. (There should be about 2 cups.), Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs, macadamia nuts and butter. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugars until smooth. Beat in sour cream, whipping cream, butter, vanilla, pie spice and sweet potato puree. Add eggs; beat on low speed just until blended., In a small bowl, beat marshmallow creme, cream cheese, egg, flour and vanilla until smooth. Pour half the sweet potato mixture over crust. Pour half the marshmallow mixture over sweet potato mixture; swirl gently with a knife. Repeat., Place springform pan in a large baking pan; add 1-in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides of pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

OREO MARSHMALLOW CHEESECAKE - NO BAKE RECIPE - (4.5/5)

Steps:

• For crust: Crush Oreo cookies by hand (put inside a large zip top bag and crush with rolling pin) or in a food processor. Add in melted butter and optional sugar and mix until it reaches the consistency of wet sand. Press into your desired sized dish and add set aside. If you are using mini jam jars just divide equally between all the jars. For cheesecake: In a skillet add marshmallows and milk. Heat over low until the marshmallows melt and the mixture becomes smooth. Remove from heat. In the bowl of an electric mixer add cheese cream and vanilla bean paste. Beat for 30 seconds just to fluff it up. Add in marshmallow mixture and beat for 3 minutes until fluffy. Fold in whipped topping and add to dish or jars. Add to the fridge to set for at least 1 hour. Top with crushed Oreos right before serving.