Best Strawberry Mallow Cheesecake Recipes
STRAWBERRY MARSHMALLOW CHEESECAKE
I got this off the back of a bag of Jet Puffed Marshmallows. It's good, but needed a small change to make it really work. I'm posting the recipe in it's original form, but my advice is to increase the Nilla Wafers to 60 and the butter to 3/4 cup. The recipe as written, well, it doesn't actually cover the bottom of a 13x9 pan. Something happened in posting, it's supposed to be JetPuffed StrawberryMallows that are specifically called for. If you can't find the StrawberryMallows, substitute 10 oz plain marshmallows and 1/2 tsp strawberry flavoring/extract. It's seriously the best thing made from strawberries I've ever made, and I will make ANYTHING with strawberries in it.
Provided by nhardinger
Categories Cheesecake
Time 4h20m
Yield 1 13x9 pan, 35 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 157, Fat 11, SaturatedFat 6.4, Cholesterol 30.6, Sodium 87.2, Carbohydrate 13.8, Fiber 0.3, Sugar 6.3, Protein 1.6
MARSHMALLOW CHEESECAKE
I have made this as the recipe states, and also made it using low fat products...this is super easy, and if you like marshmallow, I think you will like this one...serve with chocolate drizzle, or with fresh berries as suggested in the method.
Provided by andypandy
Categories Cheesecake
Time 15m
Yield 1 9inch spring form cake, 10 serving(s)
Number Of Ingredients 8
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.
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