This no bake Marshmallow Cheesecake is creamy and delicious and so easy to make!
I have been “test driving” Easter desserts. Ideas come to me at very random times. This one actually hit me in church this past weekend. I figured making a Marshmallow Cheesecake had to be some sort of divine intervention, right?
My most favorite Easter candy is BY FAR the Marshmallow Peep, which is odd, because I am not one to sit an eat marshmallows. They have to be covered in sugar and dressed up like a bunny. No chicks, only bunnies. They are eaten in three phases, ears, head then body, in that order, and they HAVE to be stale. Your Peeps are safe around me if they are fresh. Personally, I poke holes in the containers and leave them in the pantry for a week or two, then they get stale and sorta hard, and they are “done to perfection.”
You may think I need help .. and maybe I do, but that is just the way it’s done, in my crazy mind!
All of the sudden, kneeling at mass, this past weekend, after communion, I had prayed, and then this idea popped into my head to make a marshmallow cheesecake! Don’t shame me too much, my favorite priest follows my blog, and has a sweet tooth. I think he would be okay with it. 😉
This cheesecake was super easy to make. No bake? Yes, thank you! I loved that it used animal cookies for the crust. Nice change from graham crackers. I wanted to jazz it up some, and the idea of the sprinkles came to me.
I used the Peeps and Jelly beans to make it more Easter-y but I will be making this year round. It would be incredible with chocolate sauce!
- For the CRUST:
- 1 3/4 cups animal cookies, crushed
- 1/3 cup butter, melted
- For the FILLING:
- 14 ounces of Marshmallow fluff
- 16 ounces cream cheese
- 2 Tablespoons lemon juice
- 1 cup whipping cream, whipped to stiff peaks
- To DECORATE:
- Sprinkles, marshmallow Peeps, Jelly Beans
- 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.
Amount Per Serving: Calories: 6076 Total Fat: 361g Saturated Fat: 203g Trans Fat: 6g Unsaturated Fat: 126g Cholesterol: 888mg Sodium: 4165mg Carbohydrates: 675g Fiber: 6g Sugar: 368g Protein: 65g
This cheesecake was my contribution to the #FifteenCheesecakes round up of Cheesecakes for my friend Camilla’s 15th Anniversary!
Today we are helping Camilla of Culinary Adventures with Camilla celebrate her 15th wedding anniversary with waaaayy more than #fifteencheesecakes.
Here’s what everyone brought to the cheesecake table, listed in alphabetical order. Enjoy!
Cheesecake Bars by Baking and Creating with Avril
Cheesecake Bites by Cookaholic Wife
Caramel Cheesecake by Dancing
Cheesecake by My Hobbie Lobbie
Cheesecake with Strawberry Puree by Making Miracles
Brulee Cheesecake Bars by Tara’s Multicultural Table
Cream Cheesecake by A Day in the Life on the FarmLayered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Blackberry Cheesecake by A Kitchen Hoor’s Adventures
Churro Caramel Cheesecake by Cheese Curd In Paradise
Pull up a Chair
Pumpkin Cheesecake by Angels Homestead
Cheesecake with Shortbread Crust by Living the Gourmet
by Goodie GodmotherSopapilla Cheesecake Bars by The Savvy KitchenSopapilla Puff Pastry Cheesecake by Pink Cake Plate
Vanilla Bean Cheesecake by Renee’s Kitchen Adventures
Cheesecake Brownie Torte by Making Memories With Your Kids