Making a cheesecake doesn’t have to be difficult.
This recipe uses melted marshmallows to create a fluffy, wobbly texture – but it doesn’t require any baking.
It takes a little time to set but the mix itself takes just 30 mins to put together.
It’s great to make with kids too as they’ll love crushing the biscuits and helping to stir everything together.
Read Also: Honey Is The New Superfood With Lots of Extra Health Benefit
185g digestive biscuits
375g pink and white marshmallows, cut into small pieces (or you can use mini ones to save time)
6 tsp lemon juice
500g soft cheese low fat
250ml whipping cream
Grease and line a 22.5cm (9”) round, loose bottomed cake tin.
Crush your digestive biscuits. You can do this by putting them in a sandwich bag and crushing with a rolling pin, or use a food processor if you have one.
Melt the butter on a low heat and stir in the biscuits.
Press the biscuit mixture into the bottom of the tin, ensuring it is even and pushed right to the sides.
Put the marshmallows into a saucepan with the milk and melt over a low heat, stirring occasionally. Once everything is melted, leave to cool slightly.
Beat the cream cheese and lemon juice together and then beat in the marshmallow mixture.
In another bowl, whip the cream until peaks form. Gently fold into the marshmallow mixture.
Pour the mixture over the top of the biscuit base and leave to set for at least three hours.
Once set, you can release from the tin and serve it as it is or use some extra marshmallows to decorate if you want. Alternatively, raspberries make great decoration on top.Photo Credit: Getty