Marshmallow Cream Cheesecake Recipes

Steps:

• Mix wafer crumbs and butter. Remove 1/4 cup of the crumb mixture for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan.
• Place marshmallows and milk in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Refrigerate until slightly thickened; stir until well blended.
• Beat cream cheese, lemon zest, lemon juice and vanilla in large bowl with electric mixture on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped cream; pour over crust. Sprinkle with reserved crumb mixture. Refrigerate 4 hours or until firm. Store leftover cheesecake in refrigerator.

Steps:

• Grease a 9 inch spring form pan.
• Crust: Melt butter and combine with crushed cookies.
• Press into prepared pan.
• Set aside.
• Filling: Combine milk or cream and marshmallows in a saucepot over low heat, and melt.
• Stirring all the while.
• Remove and cool.
• Beat cream cheese and lemon juice in a large bowl.
• Blend in the cooled marshmallow/ cream mixture until smooth.
• Fold in the whipped whipping cream.
• Spoon into crust.
• Chill 3 hours or until set.
• Melt chocolate if desired and drizzle over the top of cake in a pretty pattern.
• Serve.
• If desired you may fold in along with the whipping cream, some fresh cut strawberries, or fresh raspberries... or fresh diced peaches, or pineapple...the choice is yours.
• Then spoon into the shell and chill until set.
• Serve.

Steps:

• Spray a 9-inch springform pan with cooking spray. Combine the sugar and 6 ounces (12 sheets) graham crackers to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling.
• Sprinkle the powdered gelatin over 1/4 cup cold water in a small microwave-safe bowl and allow to sit for 5 minutes. Microwave the gelatin in 15-second intervals, stirring or whisking vigorously in between each, until the mixture is very hot and the gelatin has completely dissolved, about 45 seconds total. Allow to cool completely to room temperature.
• Combine the cream cheese, marshmallow creme and a pinch of salt to a large bowl, then use an electric mixer to blend until completely smooth. Add the cooled gelatin mixture and blend until thoroughly combined. Pour into the prepared crust, smoothing out the top with a rubber spatula. Cover with plastic wrap and refrigerate until completely set, at least 6 hours and up to overnight.
• Remove the plastic wrap and place the cheesecake on a cooling rack set over a baking sheet. Run a small offset spatula or paring knife around the edges of the cheesecake to loosen it from the pan, then open the pan's clasp and remove the outer ring. Use the off-set spatula or the back of the paring knife to smooth out the sides of the cheesecake.
• Break 2 chocolate bars into small pieces and add to a medium microwave-safe bowl. Microwave in 15 second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Drizzle the chocolate back and forth over the top of the cheesecake with a spoon, then place back in the refrigerator until the chocolate has hardened, about 20 minutes.
• Pile the marshmallows on top of the cheesecake. Use a kitchen torch to toast the marshmallows, then break up the remaining graham crackers and chocolate bar into large pieces and stand the pieces up in the marshmallows.
• Allow the cheesecake to sit at room temperature for 15 minutes (so the marshmallows aren't super gooey when you cut into it), then slice and serve immediately.

Steps:

• Blend cream cheese and Marshmallow Cream with hand mixer until combined.
• Serve with assorted fresh fruit and graham cracker sticks, if desired.

Steps:

• Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

Steps:

• For the Crust: In a the Bowl of a Food Processor, crush graham crackers. Add Sugar, and Melted butter and pulse until well combined. Press into a greased 9" spring form pan. Set aside. Filling: In a medium saucepan, melt marshmallows and heavy whipping cream over low heat. Once marshmallows are melted completely remove from heat. In a medium bowl, beat cream cheese until smooth; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and Garnish the top with freshly sliced strawberries. Refrigerate until set.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
• Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
• the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
• With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
• With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
• For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
• Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.

Steps:

• Mix wafer crumbs and butte,r press firmly into bottom of 13x9 inch pan.
• Place marshamllows and frozen berries in large microwaveable bowl. Microwave on HIGH 3 min or until marshmallows are puffed, stirring after 2 minute Stir until well blended, set aside. Beat cream cheese and lemon juice in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped topping; pour over crust.
• Refrigerate 4 hours or until firm. Cut into squares to serve. Store leftover dessert squares in refrigerator.

Steps:

• Combine about 1/2 the marshmallow creme with the cream cheese in a bowl; mix thoroughly with a fork (or use beaters if not using pre-whipped cream cheese).
• Taste; continue adding remaining marshmallow creme a little at a time until the desired sweetness (we like to use about 3/4 of the jar).
• Mix thoroughly and spread over a cooled cake.
• Chill if desired.

Steps:

• In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9- inches springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly. In a large mixing bowl, beat cream cheese and marshmallow creme until blended. Beat in cranberry sauce. Add cooled gelatin; mix well. In a small mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.
• Scrub cranberries in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.
• Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper; sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not refrigerate or the sugar will dissolve).
• Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers.

Steps:

• Tip the biscuits into a food processor and blitz to fine crumbs. Pour in the melted butter and blitz again to combine. Line the side of a deep 20cm springform or loose-bottomed cake tin with baking parchment. Tip in the crumb mixture and press it into the base and up the side of the tin using the back of a spoon. You should be able to press the mixture about halfway up the side, but don't worry if the edge is slightly uneven - this will add a spookily craggy effect to the cheesecake. Chill in the fridge while you make the filling.
• Tip the marshmallows and milk into a saucepan set over a low-medium heat and stir until the marshmallows have melted. Leave to cool for a few minutes.
• Tip the soft cheese, cream and vanilla extract into a large bowl and beat together using an electric whisk. Pour in the still-warm marshmallow mixture and mix again until smooth. Remove the chilled biscuit base from the fridge and scrape in the marshmallow cheesecake filling. Smooth the top and chill for at least 2 hrs. Will keep chilled for up to a day.
• Heat the oven to 120C/100C fan/gas 1 and line a baking tray with baking parchment. Put the egg whites in a large, clean bowl with a pinch of salt and beat with an electric whisk until foamy - they should hold soft peaks when you lift out the beaters. Beat in the sugar 1 tbsp at a time until fully incorporated and the meringue is thick, shiny and holding stiff peaks.
• Spoon the meringue into a piping bag fitted with a large round nozzle. Holding the nozzle directly above the lined tray, pipe little blobs to make the meringue ghosts. Bake for 1 hr 30 mins, then leave to cool.
• When the meringues are cool, use an icing pen to draw faces on them. Carefully remove the cheesecake from the tin and put on a plate or cake stand. Arrange the ghosts on top just before serving. Will keep in the fridge for up to two days.