Marshmallow Cake

4.6
(41)

This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.

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8
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Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
3 hrs
Total Time:
3 hrs 20 mins
Servings:
8
Yield:
8 servings

Ingredients

  • ½ (10.5 ounce) package marshmallows

  • ½ cup milk

  • 1 (8 ounce) package cream cheese, softened

  • 1 egg yolk

  • ½ lemon, juiced

  • 1 cup heavy cream

  • 1 (9 inch) prepared graham cracker crust

Directions

  1. In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.

  2. In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.

  3. In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts (per serving)

404 Calories
28g Fat
35g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 404
% Daily Value *
Total Fat 28g 36%
Saturated Fat 15g 74%
Cholesterol 98mg 33%
Sodium 266mg 12%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 3%
Total Sugars 22g
Protein 5g
Vitamin C 5mg 27%
Calcium 72mg 6%
Iron 1mg 6%
Potassium 115mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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