Raspberry Marshmallow Cheesecake

I recently turned thirty. My feelings on the subject could take up a whole post, but suffice it to say it was a day of mixed emotions…nostalgia and self-pity, both in healthy doses. Anyway, my mom made me the most amazing birthday treat. It started with a graham cracker crust, then a raspberry layer, then a fluffy, amazing cheesecake  layer, topped with more graham cracker crumbles. It was to die for! The cream cheese is mixed with marshmallows so you get the flavor of cheesecake but a lighter, whipped texture. Amazing! It was so good, I may have eaten the leftover pieces for breakfast the next day. And the next. 🙂
I hope you enjoy it as much as I did.

Graham Cracker Crust: 
40 graham cracker squares, crushed 
1/2 cup sugar 
1/2 cup butter or margarine, melted 

Mix above ingredients. Press into top and sides of 9 x 13′ greased pan. Reserve 1/2 cup for top. 

Raspberry Layer:
1 6 oz. box raspberry gelatin
1 cup boiling water
15 oz. fresh or frozen raspberries

Mix gelatin and water according to package directions. Add raspberries. Chill until partially set. Pour over crust layer.

Cheesecake Layer: 
10 1/2 oz. large marshmallows (40 marshmallows) 
3/4 cup milk 
2 – 8-oz. packages of cream cheese, softened
12-oz. container whipped topping 

Melt marshmallows and milk over low heat or in the microwave. Beat cream cheese; add marshmallow mixture. Cool. Gently fold in whipped topping. Spread over raspberry layer and sprinkle with remaining graham cracker crust. Refrigerate until set. Garnish with fresh raspberries if desired.



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