Melted marshmallows and whipped cream give this no-bake cheesecake its silky smooth texture. Lemon juice and peel add a hint of citrus flavor.
What You Need
Original recipe yields 12 servings
25 vanilla wafers, finely crushed (about 1 cup)
1/4 cup (1/2 stick) butter or margarine, melted
4 cups JET-PUFFED Miniature Marshmallows
1/3 cup milk
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. grated lemon zest
2 Tbsp. lemon juice
1 tsp. vanilla
1 cup whipping cream, whipped
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Let's 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.
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.
Since this indulgent special-occasion cheesecake makes 12 servings, it's a perfect dessert to serve at your next party.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.