Fruity Marshmallow Cheesecake

Spring is turning out to be quite a whirlwind here, so I’m keen to celebrate it while I can. Before you know it, summer will sweep us away to poolsides and air-conditioned quarters. I know that sounds nice, but I’m not quite ready for the other things that a southern summer brings – like humidity and mosquitoes!

No-bake cheesecakes are a go-to at my house when warm weather finally arrives, and I was inspired to give this one a spring makeover. It’s one of the easiest and creamiest cheesecakes I’ve ever made, and its lightness is a nice reflection of the season.

The sprinkles I used on top of the cake areDe Rujiter fruit-flavored sprinkles, and boy are they ever delicious! They aren’t like other wax-coated sprinkles though, so they will break down over time when introduced to moisture. If you plan to use them on this cheesecake, I’d recommend adding them just before serving. If you’d like to decorate ahead of time, you’ll need sprinkles with more staying power. Melt-resistant ice cream sprinkles are your best bet, and I think these would be pretty for a springy theme.

Want a truly fluffy cheesecake? Add marshmallows! I added fruit-flavored mini marshmallows to the batter, and as the cheesecake sets the marshmallows become soft. It’s such a nice texture and the cheesecake slices like a dream.

In the recipe text you’ll see that an 8×3-inch spring form pan is recommended, but I used my favorite 7×3-inch pan. The smaller pan makes the cheesecake just a little bit taller, which I think looks nice. You can find the 7-inch pans for purchase here.

Serving this dessert is a lot of fun because each piece has a different cross-section of colorful marshmallows. The crust is a simple combination of digestive biscuits (cookies) and butter. I use and recommend McVities brand digestive biscuits. U.S. residents can find them in the British foods section at the grocery store.

One more thing before I close! The royal nuptials took place this morning, and if you’re celebrating the occasion, you might enjoy my ‘Royal Treats’ article on HGTV.com. You may also enjoy seeing the video I made for Food Network, of Saint George’s Chapel in cake!

(That’s two things, oops!)

Happy Weekend!

Fruity Marshmallow Cheesecake

Heather Baird
Recipe adapted from tastecom.au
No ratings yet
Prep Time 30 mins
Overnight chill time 8 hrs
Total Time 8 hrs 30 mins
Course Dessert
Cuisine American
Servings 10

Equipment

  • 8×3 inch springform pan

Ingredients
 
 

  • 16 McVities digestive biscuits about 250g
  • 2/3 cup 150g unsalted butter, melted
  • 2 tablespoons cold water
  • 1 package .25 oz./3 teaspoons powdered gelatin
  • 18 oz. 500g cream cheese, at room temperature
  • 2/3 cup 150g granulated sugar
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 1/4 cups 300 ml heavy cream, whipped to firm peaks
  • 1 3/4 cups about 5 oz. mini fruit-flavored marshmallows
  • 1/3 cup pastel sprinkles

Instructions
 

  • 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.
Keyword digestive biscuit crust, fruity marshmallows, no bake cheesecake
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Natalie
Natalie
2 years ago

WOW this cake is so creative and beautiful! I love how colorful it is!

Unknown
Unknown
2 years ago

What a fun cake! My grandma used to always get those colored marshmallows.
Kari
http://sweetteasweetie.com/aged-cheddar-sliders-with-pineapple-guacamole/