Marshmallow Cake

Marshmallow Cake

27 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    3 h 20 m
Lola Smith
Recipe by  Lola Smith

“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

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (27)

Rate This Recipe
KIMMIE5474
11

KIMMIE5474

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!!!

LAZYK
7

LAZYK

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.

NYJEN
5

NYJEN

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 404 cal
  • 20%
  • Fat
  • 28.2 g
  • 43%
  • Carbs
  • 35.1 g
  • 11%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Southern Style Banana Split Cake

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Marshmallow Fruit Dip