Marshmallow Cake

Marshmallow Cake

27

"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."

Ingredients

3 h 20 m {{adjustedServings}} servings 404 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

27
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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 ...

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...