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!

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Yield: 1 cake

{no bake} Marshmallow Cheesecake

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This no bake Marshmallow Cheesecake is creamy and delicious and so easy to make!

Prep Time 10 minutes

Additional Time 3 hours

Total Time 3 hours 10 minutes

Ingredients

• 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

Instructions

1. 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.
2. Beat whipping cream until stiff peaks form. Set aside.
3. Cream together cream cheese, lemon juice and marshmallow fluff with your mixer.
4. Gently fold in whipping cream until it’s incorporated.
5. Spread over crust. Chill for a minimum of 3 hours.
6. 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.

Nutrition Information:

Yield:

1

Serving Size:

1
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

Nutrition isn't always accurate.

3.2.2929

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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!

If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela