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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

404 calories; 28.2 g total fat; 98 mg cholesterol; 266 mg sodium. 35.1 g carbohydrates; 5.1 g protein; Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2006
Great Pie! It was very simple to make. I did not have any cream in the house so I subsituted cool whip and it turned out great!!!! It set really well and I would consider it a "light" version of a cheesecake. I think next time I will add fruit on top and add a tsp. of vanilla into the mixture. But it was great w/o any of the added items I just mentioned too!!! Read More
(13)

Most helpful critical review

Rating: 3 stars
09/20/2007
This was a good basic airy cheesecake. However it reminded me very much of one of those kits you can buy at the store. I was disappointed there was not more marshmallow flavor. I love the thought of a marshamllow flavored cheesecake. Will keep looking. Read More
(3)
33 Ratings
  • 5 star values: 21
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/16/2006
Great Pie! It was very simple to make. I did not have any cream in the house so I subsituted cool whip and it turned out great!!!! It set really well and I would consider it a "light" version of a cheesecake. I think next time I will add fruit on top and add a tsp. of vanilla into the mixture. But it was great w/o any of the added items I just mentioned too!!! Read More
(13)
Rating: 5 stars
01/16/2006
Great Pie! It was very simple to make. I did not have any cream in the house so I subsituted cool whip and it turned out great!!!! It set really well and I would consider it a "light" version of a cheesecake. I think next time I will add fruit on top and add a tsp. of vanilla into the mixture. But it was great w/o any of the added items I just mentioned too!!! Read More
(13)
Rating: 4 stars
01/27/2008
One of the easiest cheesecake recipes I've tried! Light and not too sweet would make it again for sure! But if you're looking for the texture of traditional Japanese cheesecake this isn't the one. Read More
(8)
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Rating: 5 stars
06/02/2008
I have been to Japan but never had the chance to try Japanese cheesecake however this recipe is really good.I needed to use up half of a bag of marshmallows so this was a perfect recipe. I had a hard time with adding a raw egg yolk in to the cream cheese mixture so after the marshmallow and milk were smooth I added two spoons of the hot marshmallow/milk mix to a small bowl with the egg yolk. After mixing well I poured into back into the pot and cooked for another minute while stirring. Then I added it to the cream cheese mix then added a splash of vanilla extract. I really had doubts that this pie would set up but after 3 hours it was set. I would recommend chilling for longer though for better flavor. I topped this pie with Supreme Strawberry Topping from this site but might try added green tea powder to the batter next time for a more Japanese flair. This is a great no-bake cheesecake that is light and not too sweet can't wait to make again! Read More
(6)
Rating: 5 stars
07/03/2006
Loved this recipe! My husband hates cheesecake -- and he even liked this. Finally I can make cheesecake again!:) Read More
(5)
Rating: 5 stars
12/20/2005
made this for the church dinner and they cannot get enough of them. 4 at a time and they still go! what a great recipe! thanks so much for sharing. Read More
(5)
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Rating: 5 stars
10/21/2007
This recipe is definitely more of a cheesecake than a cake but its SO simple to make! I followed another user's tip of replacing heavy cream with cool whip and it came out nicely. Only addition is that I let it sit (covered) in the fridge for at least 5 days; the longer it sits the more solid the cheesecake. Great recipe! Read More
(5)
Rating: 5 stars
03/27/2006
This cake which is really a pie is delicious especially a day or two later. The longer it sits the better it tastes. The flavors become more pronounced. I will definitely be making this often. Read More
(5)
Rating: 5 stars
07/19/2008
WOW! This ultra fluffy cheesecake is the easiest thing to make. It adapts really easy too. I melted some chocolate chips with the marshmallows and ended up with a really nice mousse-like pie. Read More
(4)
Rating: 4 stars
05/01/2008
It was very easy to make. My 9 years old son had a great time helping me make it! The texture of this cake is not a Japanese style cheesecake but it tasted very good anyway! I did add strawberries on top cuz it just need it for my taste! Read More
(4)
Rating: 3 stars
09/20/2007
This was a good basic airy cheesecake. However it reminded me very much of one of those kits you can buy at the store. I was disappointed there was not more marshmallow flavor. I love the thought of a marshamllow flavored cheesecake. Will keep looking. Read More
(3)