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Creamy Mallow Cheesecake

photo by:kraft
Melted marshmallows and whipped cream give this no-bake cheesecake its silky smooth texture. Lemon juice and peel add a hint of citrus flavor.
20 min
4 hr 20 min
12 servings
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What You Need

 vanilla wafers, finely crushed (about 1 cup)
cup  (1/2 stick) butter or margarine, melted
cups  JET-PUFFED Miniature Marshmallows
cup  milk
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
tsp.  grated lemon zest
Tbsp.  lemon juice
tsp.  vanilla
cup  whipping cream, whipped

Make It

MIX wafer crumbs and butter. Remove 1/4 cup of the crumb mixture for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan.

PLACE marshmallows and milk in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Refrigerate until slightly thickened; stir until well blended.

BEAT cream cheese, lemon zest, lemon juice and vanilla in large bowl with electric mixture on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped cream; pour over crust. Sprinkle with reserved crumb mixture. Refrigerate 4 hours or until firm. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
Since this indulgent special-occasion cheesecake makes 12 servings, it's a perfect dessert to serve at your next party.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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