Raspberry Marshmallow Cheesecake

This no-bake cheesecake recipe is lighter and fluffier than regular cheesecake because of the secret ingredient… marshmallows!

It starts with a graham cracker crust, then a fresh raspberry layer, then a fluffy, amazing cheesecake topped with more graham cracker crumbles. It is to die for! The cream cheese is mixed with marshmallows so you get the flavor of cheesecake but a lighter, whipped texture. Amazing!

This is now the dessert that I request for my birthday every year. It’s so much better than any regular cake, and it’s perfect for summer since you don’t have to turn on the oven. But honestly, I’d eat this dessert any time, any where. It really is that good!

Raspberry Marshmallow No-Bake Cheesecake

Created by: Jennifer from The Craft Patch

This light and fluffy no-bake dessert is filled with tart raspberries, sweet and fluffy cheesecake and a graham cracker crust.

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Ingredients

 

Graham Cracker Crust:

• 14 full graham crackers crushed
• 1/3 cup brown sugar
• 1/2 cup butter or margarine melted

Raspberry Layer:

• 6 oz. box raspberry gelatin
• 1 cup boiling water
• 15 oz. fresh or frozen raspberries

Cheesecake Layer:

• 10 1/2 ounces large marshmallows (40 marshmallows)
• 3/4 cup milk
• 16 ounces packages of cream cheese softened
• 12 ounces container whipped topping

Instructions

• Mix the crust ingredients together. Press into the bottom of a 9 x 13′ greased pan. Reserve 1/2 cup for sprinkling on top.
• Mix gelatin into boiling water and stir until dissolved completely. Add raspberries. Chill until partially set. Pour over crust layer.
• Melt marshmallows and milk over low heat or in the microwave. Beat cream cheese; add marshmallow mixture. Cool. Gently fold in whipped topping. Spread over raspberry layer and sprinkle with remaining graham cracker crust. Refrigerate until set. Garnish with fresh raspberries if desired.

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If you like this dessert, try my recipe for Strawberry Cloud Dessert. It’s fantastic!