Marshmallow Cheese Treats Recipes

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MARSHMALLOW CREAM CHEESE FROSTING



Marshmallow Cream Cheese Frosting image

Not too sweet, smooth and creamy instead of grainy and sugary. This frosting firms up in the fridge and doesn't melt if left at room temperature. Bonus is that once chilled it won't stick to plastic wrap so feel free to cover it without the fear of losing all the frosting! This only takes minutes if using pre-whipped cream cheese. This recipe will cover one 13x9 sheet cake or one prepared packaged cake mix.

Provided by MommyMakes

Categories     Dessert

Time 5m

Yield 1 cake

Number Of Ingredients 2

1 (12 ounce) container whipped cream cheese or 1 (8 ounce) bar cream cheese, whipped
1 (7 ounce) container marshmallow creme

Steps:

  • Combine about 1/2 the marshmallow creme with the cream cheese in a bowl; mix thoroughly with a fork (or use beaters if not using pre-whipped cream cheese).
  • Taste; continue adding remaining marshmallow creme a little at a time until the desired sweetness (we like to use about 3/4 of the jar).
  • Mix thoroughly and spread over a cooled cake.
  • Chill if desired.

Nutrition Facts : Calories 1864.7, Fat 119.3, SaturatedFat 74.8, Cholesterol 374.2, Sodium 1175.3, Carbohydrate 175.2, Fiber 0.2, Sugar 99.1, Protein 27.4

MARSHMALLOW CHEESECAKE



Marshmallow Cheesecake image

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

1/3 cup butter
1 3/4 cups animal cookies, crushed
12 ounces marshmallows, cut up
1/3 cup cream or 1/3 cup milk
16 ounces cream cheese
2 tablespoons lemon juice
1 cup whipping cream, whipped
2 ounces semisweet chocolate, melted

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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