MARSHMALLOW DREAM NO BAKE CHEESECAKE RECIPE - (4.1/5)
Provided by dinocuties123
Number Of Ingredients 9
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
This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.
Provided by Lola Smith
Categories World Cuisine Recipes Asian Japanese
Time 3h20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 404 calories, Carbohydrate 35.1 g, Cholesterol 98.4 mg, Fat 28.2 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 266.2 mg, Sugar 21.5 g
S'MORES CHEESECAKE
Enjoy this mouth-watering cheesecake made with marshmallow creme and chocolate topping - perfect for a lavish dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
- In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
- In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
- Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
- In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
- Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 36 g, Cholesterol 120 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 32 g, TransFat 1 g
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.
MARSHMALLOW CREAM CHEESE FROSTING
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
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
CREAMY MALLOW CHEESECAKE
Melted marshmallows and whipped cream give this no-bake cheesecake its silky smooth texture. Lemon juice and peel add a hint of citrus flavor.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Mix wafer crumbs and butter. Remove 1/4 cup of the crumb mixture for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan.
- Place marshmallows and milk in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Refrigerate until slightly thickened; stir until well blended.
- Beat cream cheese, lemon zest, lemon juice and vanilla in large bowl with electric mixture on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped cream; pour over crust. Sprinkle with reserved crumb mixture. Refrigerate 4 hours or until firm. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 340, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 15 g, Protein 3 g
COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING
When I'm looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it's fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
- Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
- the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
- With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
- With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
- For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
- Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.
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