A cheesecake recipe I acquired from a friend in Japan inspired me to make a very light version of it using marshmallows. It is the ideal recipe for anyone looking for a delicious way to end a dinner.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 8 |
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
Instructions
- Combine marshmallows and milk in a saucepan on low heat. Cook, stirring occasionally, until marshmallows are melted and mixture starts to boil. Remove from heat.
- Beat cream cheese in a large bowl 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.
- Beat cream in a medium bowl until soft peaks form. Fold into cream cheese-marshmallow mixture until no streaks remain. Spread into graham crust and chill in the refrigerator for 3 hours before serving.
- This recipe contains raw egg. We recommend that pregnant women, young children, older adults, and the immunocompromised do not consume raw egg. Learn more about egg safety from our article,
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 266 mg |
| Sugars | 22 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
We enjoyed this lighter version of a cheesecake. My husband suggested that an Oreo crust would make it extra tasty, and I agree!
I THINK This sounds good… mmmmmmmmmmm.
This is light, refreshing, and very easy to make. I like the hint of the marshmallow flavor. I actually think I would leave the lemon out next time. I will probably make this again with some type of glaze or fruit garnish.
This is a very easy recipe, and if you are looking for something very light and not sweet at all, this is for you. I found it to be a little bland, even after adding some fruit preserves to it. If you want it sweeter, I would suggesting adding a little sugar to the heavy whipping cream while whipping. I could also see this being delicious and very s’mores-like with some chocolate sauce on top.
This was surprisingly easy considering how many bowls and pots I used to make it. I was not sure how this would turn out but it was just sweet enough, just tangy enough and was fluffy and light. Next time, I’ll take the crust out of the pie tin and press it into a springform pan.
This was delicious! All 4 of us loved it. Different texture and flavor but a very refreshing dessert. The only thing I did different was we had no regular cream cheese on hand, so I used the honey cream cheese I did have. It didn’t hurt the flavor any. We will definitely make this again!
So tasty
No change to recipe, definitely will make again
Easy no-bake recipe with a great cheesecake taste. Light and not overly sweet. I was a bit dubious about the marshmallows but I shouldn’t have doubted. Followed the recipe exactly and it came perfectly. A hit at a potluck I brought it to. Will make often.
I really enjoyed this recipe. It had a great flavor and a nice thick consistency. I was never able to get my mixture to peak, probably because I didn’t have cold metal bowl. I threw the mixture in my blendtec blender and I still couldn’t get it to peak either. But the pie still turned out well regardless. I will note that the first slice was delectable, but after a couple of days it wasn’t quite as good, so eat at one meal!
Light and fluffy, but bland. I drizzled ganache on top, and it needs a good thick layer of it.
Loved it!! I used whipped cream instead of heavy cream and added 1 tablespoon of vanilla. I also added more marshmallows after seeing in the reviews it didn’t really taste like them. It was like eating a marshmallow-cheesecake hybrid, mmmmm!!!
Very good. It is better than cheesecake. I found it a little greasy from the heavy cream.
Made this with Marshmallows i had left over. Family liked it, i wasnt too happy. It was deff easy to make.
This is SO good! My fiance’ and I couldn’t stop eating it! Nice “cheesecake” flavour, with a nice light texture. Recipe is easy to follow. The only thing I did different, as one person had suggested, was tempering the egg in some of the marshmallow mixture, and then adding it back to the marshmallow mixture in the pot. Turned out really good. Mine had set within an hour and a half. Definately worth ALL five stars 🙂
This did not disappoint! It really does taste like cheesecae.
WOW! This ultra fluffy cheesecake is the easiest thing to make. It adapts really easy too. I melted some chocolate chips with the marshmallows and ended up with a really nice mousse-like pie.
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!
It was very easy to make. My 9 years old son had a great time helping me make it! The texture of this cake is not a Japanese style cheesecake, but it tasted very good anyway! I did add strawberries on top, cuz it just need it for my taste!
Much easier than making a cheesecake- very light and cheesy!
This recipe is definitely more of a cheesecake than a cake but its SO simple to make! I followed another user’s tip of replacing heavy cream with cool whip and it came out nicely. Only addition is that I let it sit (covered) in the fridge for at least 5 days; the longer it sits, the more solid the cheesecake. Great recipe!