Raspberry and Strawberry Marshmallow Cheesecake… By Lucy Simmons

By lucy  , ,

April 24, 2014

Simple to prepare! I made this lovely dish as a treat for my family. The lovely, light, fluffy marshmallow texture with a crunchy, biscuit base and sweet and sour strawberries. A lovely dish for everyone.

  • Prep: 45 mins
  • Yields: 10


100 Grams Butter

250 Grams Digestive biscuits

280 Grams Marshmallows

185 ml Milk

500 Grams Full fat soft cheese

1/2 tsp Vanilla extract

150 ml Double cream

400 Grams Frozen strawberries and raspberries

2 tbsp Caster sugar


Melt the butter in a sauce pan and add the crushed biscuits.  Mix well and and press into a base of a 22cm spring form dish.

In another saucepan, heat the marshmallows and milk together over a low heat, keep stirring to stop the marshmallows sticking together and be careful not to burn the mixture. Heat until all the marshmallows are dissolved.  Spoon into a bowl to let it cool.  Meanwhile whip the soft cheese and the vanilla until smooth.  When the marshmallow mixture has cooled, fold the cream cheese into the marshmallows and then fold in the whipped cream.

Dot the raspberries and strawberries all over the base of the cheesecake.  Spoon the filling on top, making a dome in the centre rater than levelling it off.  CHILL OVERNIGHT.

To make the puree - Puree the remanning strawberries and raspberries in a food processor adding 2 tbsp of sugar so it isn't too sour.


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