Marshmallow Dream No Bake Cheesecake Recipe 415

FRUITY MARSHMALLOW CHEESECAKE

Steps:

• Place the digestive biscuits in a food processor and pulse until the cookies are fine crumbs. Place crumbs in a medium bowl and add the melted butter. Stir to combine (crumbs should be very saturated with butter). Pour crumb mixture into an 8×3-inch spring form pan and press into the bottom and up the sides. Refrigerate until firm, about 20 minutes.
• Place the cold water in a small cup and sprinkle the gelatin over the water. Let stand until absorbed. Microwave for 10 seconds, or until the gelatin is liquid.
• Beat the cream cheese and sugar together on medium speed in the bowl of an electric mixer. When the mixture is fluffy, pour in the liquid gelatin. Add the vanilla and mix until well combined. Turn the mixer to medium-low and gradually beat in the whipped cream a spoonful at a time. Fold in the marshmallows. The batter should be thick and fluffy.
• Pour the batter into the prepared crust. The batter will be thick enough to pile high over the top edge of the pan. Use the back of a spoon to swirl the mound of batter to a point. Coat the top of the cake with sprinkles. If using De Rujiter fruit sprinkles as I have, coat cake with sprinkles just before serving.
• Cover cheesecake with plastic wrap and refrigerate overnight.
• Unhinge the spring form pan and remove cheesecake from the pan's base. Transfer to a cake stand or serving plate. Serve slices of chilled cake to delighted guests.
• Store in the refrigerator under plastic wrap.

NO BAKE MARSHMALLOW CHEESECAKE

Steps:

• Spray a 9″ spring form pan with non-stick cooking spray. Mix cookie crumbs and melted butter together with a fork, and press tightly into the bottom of the pan.
• Beat whipping cream until stiff peaks form. Set aside.
• Cream together cream cheese, lemon juice and marshmallow fluff with your mixer.
• Gently fold in whipping cream until it's incorporated.
• Spread over crust. Chill for a minimum of 3 hours.
• Remove from pan. To put sprinkles on the sides, gently touch the back of a spoon to the cheesecake, then dip in sprinkles, repeat around the edges.

NO-BAKE CARAMEL AND MARSHMALLOW CHEESECAKE

Steps:

• Cut out some parchment paper and line the base of the tin.
• If you have large marshmallows, chop them into mini ones.
• If you are making your own Dulce De Leche (caramel) click HERE for instructions. This takes 2 hours to turn into caramel and you need to allow it to cool before using in this recipe so make it the night before or early in the day before you make the cheesecake.
• Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
• In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
• Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
• Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
• Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well.
• Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking
• Transfer HALF of the cream mixture to the tin smooth, and then randomly place half the marshmallow pieces all over and using a teaspoon, place blobs of caramel all over the cheesecake. Maybe 7 or 8 blobs. Then take a knife or the handle of a teaspoon and swirl the caramel around a little.
• Then on top of the marshmallows, you can add extra blobs of caramel if you like and leave them as blobs.
• Add the other half of the cream cheese mix, smooth over and then go wild! Add the rest of your marshmallows, chocolate bits and caramel. Do whatever splashes and blobs, sprinkles and drops wherever you like!
• Place in the fridge for 4 hours MINIMUM.

SMALL NO-BAKE MARSHMALLOW PUMPKIN CHEESECAKE

Steps:

• In a medium pot, combine marshmallows, canned pumpkin, spices, and salt.
• Heat over medium-low heat, stirring almost constantly, until marshmallows are completely melted and mixture uniform in color, about 6 to 8 minutes.
• Scrape mixture into a medium bowl and allow to cool to room temperature, 45 minutes to an hour.
• While your marshmallow filling cools, in a small bowl, combine graham cracker crumbs, melted butter, and brown sugar. Stir together until well-mixed and press crumbs into a 6-inch pie tin in an even layer. Place in the freezer until you're ready to use it.
• Once marshmallow mixture has cooled, in a separate medium bowl, combine heavy cream and sugar. Beat using a handheld electric mixer, starting on low and working up to high, until stiff peaks form (when you lift the beaters straight out, they should leave peaks of whipped cream that stand straight up and don't flop over at the tip). Set aside.
• Add softened cream cheese to the cooled marshmallow mixture and beat until the cream cheese is completely incorporated.
• Switch to silicone spatula and gently fold the whipped cream into the pumpkin/cream cheese mixture, being careful not to deflate the cream too much as you go.
• Once there are no streaks remaining, spoon the filling into your prepared pie crust. There may be some extra filling that won't fit. You can discard (or eat it).
• Smooth the top of the pie and refrigerate until firm, 3 to 4 hours.
• Decorate with additional whipped cream and a sprinkle of cinnamon if desired, and enjoy!

NO-BAKE OREO MARSHMALLOW CHEESECAKE

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.

TOASTED MARSHMALLOW NO BAKE CHEESECAKE

Steps:

• For the Rice Krispie Crust:
• Spray a 10-inch spring form pan with baking spray. Set aside.
• Melt the butter over low heat in a large heavy bottom pot, I used my Le Creuset.
• Add marshmallows and stir until completely melted.
• Remove from heat and add vanilla and mix until incorporated.
• Add the cereal and mix until well coated.
• Form the rice krispie treats into the spring form pan, starting with the bottom and then the sides. You might have a little left over...just eat it.
• For the cheesecake:
• Mix the sugar and gelatin in a small bowl.
• Add boiling water and let sit for 5 minutes while gelatin dissolves.
• Using a stand mixer with a paddle attachment beat the cream cheese, vanilla bean, and vanilla bean paste until soft and creamy.
• Add the marshmallow fluff and the toasted marshmallows and beat until fully incorporated. You will have lumps from the toasted marshmallows, that's okay.
• Gradually add the gelatin mixture. It's going to look like soup at the end...don't panic.
• When all the gelatin is fully incorporated transfer mixture in the bowl to the fridge and let chill for 45 minutes.
• Remove from fridge and mix vigorously to get smooth again. It should have thickened up.
• Pour into prepared Rice Krispie Treat Crust and smooth evenly with spatula. You can top with more toasted marshmallows for garnish if you want.
• Put back in fridge for at least 4 hours to fully set up.

MARSHMALLOW CHEESECAKE RECIPE

Steps:

• As compared to the picture above, chop the marshmallows into chunks. A regular marshmallow in four pieces or so would be fine. Alternatively, pop them in the Thermomix® and chop on speed 4 for 5 seconds.
• Clean out the bowl (doesn't need to be washed)
• Add the biscuits and the butter to the bowl and mix till it resembles wet sand. (30 seconds speed 5)
• Sprinkle over the base of a cake tray, and press down so that it creates a firm and solid base for your cheesecake.
• Put it in the fridge for a couple of hours and make sure to wash and properly dry the bowl.
• When the base is ready, whip the double cream to stiff peaks. Keep an eye on it so it doesn't turn to butter. Add the cream cheese and icing sugar and mix (with the butterfly) (speed 2, 30 seconds).
• Put the marshmallows on the base of the cheesecake, then pour over the cheese mix. (If you have a deep dish layer marshmallows, cheese, marshmallows, cheese).
• Smooth the top and put in the fridge till you're ready to serve. You can eat this same day, but next day is even better!
• I use a springform tin, gliding a knife around the edges to loosen first, then releasing and serving on the base.
• Once released, decorate the top and serve.

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 CAKE

Steps:

• In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
• In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
• In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.

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

MARSHMALLOW DREAM

Steps:

• Place marshmallows, ice cubes, hot chocolate mix, milk, and sugar in a blender; blend until evenly mixed. Pour into 4 glasses to serve.