Marshmallow cheesecake

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Prep time:

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Serves: 10

By ampfarm

(3 Votes) 3


  • 90g butter

  • 90ml milk

  • 250ml whipping cream

  • 185g digestive biscuits crushed

  • 6 tsp lemon juice

  • 375g marshmallow pink and white, cut into small pieces

  • 500g soft cheese low fat

  • 12 marshmallows optional, to decorate


  1. Grease and line a 22.5cm (9”) round, loose bottomed cake tin.
  2. In a saucepan, melt the butter then stir in the crushed biscuits. Mix well and press into the base of the cake tin.
  3. Put the marshmallows into a saucepan with the milk and melt over a low heat, stirring occasionally. Leave to cool.
  4. In a bowl beat the cheese and lemon juice. Stir in the marshmallow mixture and blend until smooth.
  5. In a separate bowl, whip the cream then fold into the marshmallow mixture. Spoon over the biscuit base and leave to set in the fridge for 2-3 hours.
  6. If you'd like to decorate, arrange halved marshmallows around the edge of the cheesecake.

Handy Hint

To crush biscuits, place in freezer bag, cover with a tea towel and hit with rolling pin.

Additional Information

  • Make Ahead

  • Kids can help

  • Cake/Dessert

  • Nut Free

  • Egg Free

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Your comments

  • Millipedewithherfeetup 21/08/13 22:54

    Made this last weekend - looked very impressive and tasted great too - best cheescake I've ever made.

  • Slinkymum 21/02/09 13:16

    I made this last week and it tasted lovely, but you couldn't really taste the flavour of the marshmallows. Still a lovely cheesecake and it looked good too :)

  • ampfarm 18/01/08 19:55

    This is a great family favourite. Its really light and not sickly at all. One of the best things is that it can be made in stages, perfect when you've got small children.