Marshmallow Cake

This delightful Marshmallow Cake is a light, no-bake dessert that offers a refreshing twist on traditional cheesecake. Inspired by a Japanese-style cheesecake, it's perfect for those seeking a sweet yet not overly rich treat. With a creamy filling set atop a graham cracker crust, it's a delightful way to end any meal.

Ingredients

• ½ (10.5 ounce) package marshmallows

• ½ cup milk

• 1 (8 ounce) package cream cheese, softened

• 1 large egg yolk

• ½ lemon, juiced

• 1 cup heavy cream

• 1 (9 inch) prepared graham cracker crust

Directions

1. Melt Marshmallows: In a saucepan over low heat, combine the marshmallows and milk. Stir occasionally until the marshmallows are melted and the mixture begins to boil. Remove from heat.

2. Prepare Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth. Add the egg yolk and mix well. Gradually fold in one-third of the melted marshmallow mixture, then quickly fold in the remaining marshmallow mixture until no streaks remain. Stir in the lemon juice.

3. Whip Heavy Cream: In a separate bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese-marshmallow mixture until well combined.

4. Assemble the Cake: Pour the mixture into the prepared graham cracker crust, spreading it evenly. Refrigerate for at least 3 hours before serving to allow the cake to set.

Nutritional Information (per serving)

• Calories: 404 kcal

• Total Fat: 28g (36% DV)

  • Saturated Fat: 15g (74% DV)

• Cholesterol: 98mg (33% DV)

• Sodium: 266mg (12% DV)

• Total Carbohydrates: 35g (13% DV)

  • Dietary Fiber: 1g (3% DV)

  • Sugars: 22g

• Protein: 5g (10% DV)

• Vitamin C: 5mg (6% DV)

• Calcium: 72mg (6% DV)

• Iron: 1mg (6% DV)

• Potassium: 115mg (2% DV)
  
  

Percent Daily Values (DV) are based on a 2,000-calorie diet.