Can you say perfection?! This NO BAKE Patriotic Marshmallow Cheesecake is beyond perfection 🙂
It’s oficially summer and my oven is now off (Not really, but it’ll be getting used less). This patriotic marshmallow cheesecake is PERFECT for the 4th of july. Just look how gorgeous it is. Not only is this recipe no bake, it’s also super simple! It’s a double win if you ask me! You of course don’t need to add food coloring but it just makes the cheesecake extra special. If you’re not a fan of artificial colorings try topping it with blueberries and strawberries to get that patriotic feel 🙂
Isn’t that the cutest bite of cheesecake you have ever seen? I tried making it like a S’more cheesecake by making a chocolate graham cracker crust as the base of the marshmallow cheesecake. Do chocolate graham crackers even still exist? I looked for them at 3 different stores and could not find them anywhere. If you’re like me and can’t find any I came up with a recipe using the good ol’ honey graham crackers and mixed them with some cocoa powder. To be honest I thought the crust tasted better by adding the cocoa powder to plain honey graham crackers 😉
I’m going to let you in on a little secret. Normally I am a very very picky baker. Everything in my kitchen needs to be perfect and done perfectly. I think that’s why my boyfriend never enters the kitchen 😉 For this recipe I did not weigh out the filling and make sure the layers were equal… I eyeballed it. I know, I’m such a rebel. From the outside of the cheesecake it looked like I made the white layer a little too think (insert sad face here). After cutting into the cheesecake I soon came to realize that the layers were all perfectly even, hallelujah!!
I love when I create a recipe that my boyfriend cannot stop talking about. This cheesecake was exactly that. He tasted the small slice pictured above and fell in love! If you make this for your 4th of july get-together I can guarantee everyone will be asking you for the recipe.
- 16 honey graham cracker squares, crushed
- 1/3 cup butter, melted
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 10 oz. marshmallows
- 3/4 cup 2% milk
- 1 tsp. vanilla extract
- 16 oz. cream cheese, softened
- 1 1/2 cups heavy whipping cream
- In your food processor combine graham crackers, cocoa powder, and sugar.
- Pulse until everything is combined.
- Once combined mix in your melted butter.
- Grease a springform pan with cooking spray or shortening.
- In the bottom of the pan press your graham cracker mixture.
- Try to make it as even as possible.
- (Bake if you want)
- If you baked your crust allow to cool before topping it with the cheesecake mixture.
- In the bowl of your stand mixer whip the whipping cream until soft peaks form.
- Add in the cream cheese and vanilla and whip until combined; set aside.
- In a large saucepan melt together marshmallows and milk on low, this will take some time just be sure to stir occasionally.
- Allow marshmallow mixture to cool before moving forward.
- Once the marshmallow mixture has cooled enough carefully fold it into the cream cheese mixture.
- Divide the filling into three bowls and add red and blue food coloring to two of the bowls.
- Stir until combined.
- Starting with the blue layer pour into the springform pan.
- Make sure to spread the filling evenly.
- Next top with the white layer doing the same, finally the red.
- Chill in the refrigerator until firm. (several hours or overnight)
- I actually did bake the crust but I don't think its necessary.
- If you want to bake it preheat your oven to 350* F and bake for 10 minutes.
- Allow pan to cool completely before adding filling.