No-bake Cheesecake with Marshmallow Cream

by Editorial Staff

Incredibly tender and delicious Cheesecake. Highly recommend!


  • Berry syrup (thick) – 50 g
  • Marshmallow (white, cream) – 400 g
  • Milk (room temperature, cream) – 300 g
  • Butter (melted) – 120 g
  • Lemon juice (in cream) – 4 teaspoon.
  • Cookies (shortbread) – 350 g
  • Cocoa powder (mix with cookies) – 3 teaspoon.
  • Mascarpone (in cream) – 500 g


  1. We grind the cookies in a meat grinder or a food processor, or with a blender.
  2. Melt the butter in the microwave.
  3. Add cocoa to the cookies and stir.
  4. Next, add the melted butter to the crumbled liver and stir.
  5. Tamp 26 cm around the peri of the split form.
  6. Put in the refrigerator for 20 minutes while we make the cream.
  7. Making a cream.
    Put 250 g mascarpone and 200 g white marshmallows in a glass bowl. We put it in a microwave with a power of 800 W for 2 minutes.
  8. We do it in 2 steps. It’s better and more convenient to mix.
  9. Add 150 g of milk and mix. Add 2 teaspoon. lemon juice. This is for half a serving.
  10. Repeat the procedure and connect the two masses.
  11. We combine all the cream and pour it into the prepared form.
    Let the cream harden a little. But not too much for us to decorate. The droplet should be on the surface of the cream.
  12. Let’s get started with the decor. We need a thick syrup, syringe, or pipette.
  13. We drip droplets of syrup, starting from the center, in a spiral.
  14. This is how it should turn out.
  15. With a toothpick, starting from the center, we lead along the middle of the droplets, without lifting our hands to the last drop.
    Here’s a drawing we get. Practice on a platter.
  16. We put the cheesecake in the refrigerator. Better at night.

Enjoy your meal!

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