Wednesday, December 05, 2012

Easy Marshmallow Cheesecake


How do I get a job as a food photographer?  I really think that's a career I would love.

I also love cheesecake.  I have been wanting some for a while, when Lucy and I would play restaurant I always ordered cheesecake.  Tired of noshing on air, I finally decided to make some.  This is a no bake cheesecake but not a no cook cheesecake.  It's simpler than real cheesecake but richer than the no bake variety.

Crust: Packaged, Graham Cracker Crust.  Feel free to make your own, I was feeling lazy and used store bought.  I also thought about using Mel's recipe from that Banana Cream Pie...maybe I'll do that next time because I'll definitely be making this again.

Ingredients:
1 package (about 40) regular sized Marshmallows
3/4 Cup Milk (I used 2%)
2, 8 oz. packages cream cheese, softened.
1 tub whipped topping.

AND THAT'S IT!

In a large bowl or the bowl of an electric stand mixer, beat the cream cheese.  Really whip it.  

On the stove, in a medium saucepan, melt the marshmallows and milk together over medium-low heat.  This takes supervision, intermittent stirring, and about 10 minutes.

Remove from heat and let cool.

Add to the cream cheese and beat to combine.

Fold in the whipped topping until thoroughly combined. *I switched to my dough hook and just mixed on low.

Pour into prepared crust.

Refrigerate to set.

As Lucy would say, it's "Easy Bo Beasy"

It's perfect plain or with a topping...that's melted Nutella up there...mmmm...




33 comments:

Anonymous said...

How long does it take to set?

Anna said...

It's pretty firm from the get-go but I would say no less than 45 minutes. Enjoy!

Dana said...

How big is the tub of whipped topping?

Anna said...

The standard size, I think it's 24 ounces?

lzinda5 said...

Can you freeze this?

Anna said...

Probably, it just may be a little "icy" after it thaws.

Toni said...

I may be able to get my daughter to eat this type of cheesecake - marshmallow AND whipped topping?? This sounds yummy & on my grocery list for this weekend!

Anna said...

You will not regret it! Enjoy! Any weekend that includes cheesecake is a good one in my book. :)

Anonymous said...

You add the whip cream to the cheesecake and then mix it all?? And how long do let the milk marshmallow cool? It won't get hard again? Thanks

Anna said...

Let the milk/marshmallow cool to room temperature. It will set up a little but not so much that you have trouble mixing it.

Add the cream cheese to that.

Then FOLD in the whipped cream.

Let me know if you have any more questions, I'm happy to help.

Anonymous said...

Im sorry what's "fold" metho means
Thanks again

Anna said...

In order to keep as much air as possible in the mixture, using a spatula, cut down the middle and pull from the bottom, slowly and consistently until its uniformly mixed.

Anonymous said...

Thank you so much for all your help! will make it this weekend :)

Maria Gomez said...

I was in the middle of making when I realized I had no milk. Is there any way I can substitute like evaporated milk?

Anna said...

I think epavorated milk might be too thick. Maybe thin it out with a little water and taste it and see what you think before adding it in.

JamieleeS said...

how much does this mixture make just one cheesecake? Just wondering because it calls for two 8oz blocks of cream cheese

Anna said...

Yes, one cheesecake. You may have a little leftover filling but not enough for another. Dip pretzels in it or fruit or use as the bottom layer for caramel apple dip. Yum!

Anonymous said...

Can you use mini-marshmallows?

Anna said...

Yes! Just make sure it's the same number of ounces as the regular sized.

Anonymous said...

How long can I keep it for before it will go bad?

Anna said...

Probably about a week. Use common sense, stay away if it's fuzzy and green.

dawn said...

In uk what is whipped topping? I have used whipped cream but the mixture poured out. Worried it won't set. Also my marshmallows separated into mellow and liquid, could this be why? Hope it's ok as going to take it as desert at friend for dinner tonight.

Anna said...

Hi Dawn! Uh-oh, I am worried too. Whipped topping is a stabilized whipped cream topping, like Cool Whip or Rich's whipped topping. Could the marshmallows have cooked a little too long? I hope it sets. If not, better luck next time.

dawn said...

It came out fantastic. Used whipped cream. Set we'll and it disappeared fast. Lots of requests for recipe. Thanks

Anonymous said...

how much grams is 2,8 oz cheese?

Anna said...

434 grams

Anonymous said...

thank you i made it n it came out great

nicole said...

I really want to make this.. do u think I could use homemade whipped cream instead of cool whip?

Anonymous said...

hi what kind of milk u using? :)

dina said...

wow what a good idea. it looks delish!

Anna said...

2%

Anonymous said...

we made this tonight and drizzled butterscotch and chocolate syrup over it. sooo good!!

Anna said...

So glad you enjoyed it! I made this again and added peanut butter to the filling and topped with dulce de leche. Yum!