1 1/4cups300 ml heavy cream, whipped to firm peaks
1 3/4cupsabout 5 oz. mini fruit-flavored marshmallows
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