Individual No Bake Marshmallow Cheesecakes
Crushed biscuits topped with light and fluffy no bake marshmallow cheesecake. A delicious yet easy dessert to serve at barbecues and picnics on hot summer days.
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Servings: 4
Calories:
Ingredients
- 250 (9 ounces) mascarpone cheese
- 125 (4 ounces) cream cheese
- 50 grams (¼ cup) sugar
- 120 ml (½ cup) whipping or heavy cream
- 200 grams (7 ounces) marshmallows
- 100 grams (3.5 ounces) marshmallow fluff
- 100 grams (1 cup) digestive biscuits, crushed
- 3 teaspoons unsalted butter, melted
Instructions
- Mix together digestive biscuit crumbs and butter then press 25 g (¼ cup) into the bottom of glasses. Chill in fridge whilst you prepare cheesecake filling.
- Place marshmallow is a big microwave safe bowl and microwave at 30 second bursts until melted.
- Beat together mascarpone cheese, cream cheese and sugar in a bowl until smooth. Stir in melted marshmallow and marshmallow fluff. Mixture may be a little lumpy.
- Whip cream in bowl of stand mixer until stiff peaks form and then gently fold into cheese mixture.
- Pour filling onto cookie base and smooth over top with spatula. Cover and put in fridge to chill for 4 hours or overnight.
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