Raspberry Marshmallow No-Bake Cheesecake
This light and fluffy no-bake dessert is filled with tart raspberries, sweet and fluffy cheesecake and a graham cracker crust.
Author: Jennifer from The Craft Patch
Graham Cracker Crust:
- 40 graham cracker squares crushed
- 1/2 cup sugar
- 1/2 cup butter or margarine melted
Raspberry Layer:
- 1 6 oz. box raspberry gelatin
- 1 cup boiling water
- 15 oz. fresh or frozen raspberries
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
Mix the crust ingredients together. Press into the bottom of a 9 x 13' greased pan. Reserve 1/2 cup for sprinkling on top.
Mix gelatin into boiling water and stir until dissolved completely. Add raspberries. Chill until partially set. Pour over crust layer.
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.