NO-BAKE CARAMEL AND MARSHMALLOW CHEESECAKE
No-Bake Caramel and Marshmallow Cheesecake. Incredibly easy no-bake dessert, filled with mini marshmallows and laced with caramel on a crunchy cookie base. A Perfect chilled dessert and quick to make
Provided by Lovefoodies
Categories Desserts
Time 4h15m
Number Of Ingredients 9
Steps:
- Cut out some parchment paper and line the base of the tin.
- If you have large marshmallows, chop them into mini ones.
- If you are making your own Dulce De Leche (caramel) click HERE for instructions. This takes 2 hours to turn into caramel and you need to allow it to cool before using in this recipe so make it the night before or early in the day before you make the cheesecake.
- Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
- In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
- Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
- Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
- Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well.
- Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking
- Transfer HALF of the cream mixture to the tin smooth, and then randomly place half the marshmallow pieces all over and using a teaspoon, place blobs of caramel all over the cheesecake. Maybe 7 or 8 blobs. Then take a knife or the handle of a teaspoon and swirl the caramel around a little.
- Then on top of the marshmallows, you can add extra blobs of caramel if you like and leave them as blobs.
- Add the other half of the cream cheese mix, smooth over and then go wild! Add the rest of your marshmallows, chocolate bits and caramel. Do whatever splashes and blobs, sprinkles and drops wherever you like!
- Place in the fridge for 4 hours MINIMUM.
Nutrition Facts : Calories 784 calories, Carbohydrate 92 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 44 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 6, Sodium 337 milligrams sodium, Sugar 77 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
NO BAKE MARSHMALLOW CHEESECAKE
This no bake Marshmallow Cheesecake is creamy and delicious. So easy to make, this recipe would be perfect for Easter but also works for any time of the year!
Provided by Michaela Kenkel
Categories Cake & Cupcakes
Time 3h10m
Number Of Ingredients 10
Steps:
- Spray a 9″ spring form pan with non-stick cooking spray. Mix cookie crumbs and melted butter together with a fork, and press tightly into the bottom of the pan.
- Beat whipping cream until stiff peaks form. Set aside.
- Cream together cream cheese, lemon juice and marshmallow fluff with your mixer.
- Gently fold in whipping cream until it's incorporated.
- Spread over crust. Chill for a minimum of 3 hours.
- Remove from pan. To put sprinkles on the sides, gently touch the back of a spoon to the cheesecake, then dip in sprinkles, repeat around the edges.
Nutrition Facts : Calories 608 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 36 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 416 milligrams sodium, Sugar 37 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SALTED CARAMEL NO-BAKE CHEESECAKE
Looking for a centrepiece dessert? Our salted caramel no-bake cheesecake is a winner every time and it's so easy to put together
Provided by Adam Bush
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
- For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
- To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.
Nutrition Facts : Calories 497 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
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