No-bake Cheesecake with Marshmallow Cream
by Editorial Staff
Incredibly tender and delicious Cheesecake. I’m sure you haven’t done this or tried it. Highly recommend!
Ingredients
- Cookies (crush shortbread) – 350 g
- Butter (melt) – 120 g
- Mascarpone (in cream) – 500 g
- Marshmallows (white and pink in cream) – 400 g
- Milk (in cream) – 300
- Lemon juice (in cream) – 4 teaspoon.
- Cranberries (decoration) – 150 g
- Berry syrup (decoration) – 50 g
Directions
- We grind the cookies in a meat grinder or in a food processor or blender.
- Melt the butter in a microwave oven and add to the crumbled liver.
- Stir until smooth. If the mixture is dry, add a little more butter.
- Tamp along the peri of the form. Make the sides about 4 cm.I have a shape of 26 cm.
Put in the refrigerator for about 20 minutes while we make the cream. - Making a cream.
Put in a glass bowl 250 g of mascarpone and 200 g of white marshmallow. We put it in a microwave with a power of 800 for 2 minutes. - Marshmellow will increase in volume. Mix quickly with a whisk until smooth.
- Add 150 g of milk and mix. Add 2 teaspoon lemon juice.
Our WHITE cream is ready. - Making a pink cream.
Put 250 g of mascarpone and 200 g of pink marshmallow in a glass bowl. We put it in the microwave for 1-2 minutes. Power 800
Mix quickly with a whisk until smooth.
Add 150 g of milk and mix. Add 2 teaspoon lemon juice.
Our PINK cream is ready. - Here are our two creams and a cookie-filled mold.
- Let’s start filling with creams.
Pour out 3 tablespoon. l white cream in the center - Next 3st. l of pink cream is also in the center.
- We repeat this procedure until the cream ends.
- We put the cheesecake in the refrigerator. Better at night.
Decorate with syrup and cranberries.
Enjoy your meal!
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