Dulce de Leche & Marshmallow Cheesecake
This no-bake cheesecake is a rich, indulgent treat with a Digestive biscuit or Graham cracker base, layered with whipped cream, cream cheese, dulce de leche, and mini marshmallows. Topped with chocolate bits and caramel swirls, its sure to satisfy any sweet tooth!
Ingredients:
For the Base:
2 oz 75 g butter 杻
8 oz 220 g Digestive biscuits or Honey Graham crackers
For the Filling:
7 oz fl 200 ml fresh whipping cream 拏
7 oz 200 g cream cheese, room temperature 燎
2 tablespoons icing sugar/powdered sugar optional
5-6 tablespoons dulce de leche caramel
cup mini marshmallows or large marshmallows, chopped
3 tablespoons mini Malteser-like chocolate bits, or little fudge bits
Instructions:
1 Prepare the Base:
Line the base of a springform tin with parchment paper.
If using large marshmallows, chop them into mini pieces.
Crush Digestive biscuits or Graham crackers in a zippy bag with a rolling pin until fine crumbs. 籠
Melt butter in the microwave 30-40 seconds. Combine the crumbs and melted butter in a mixing bowl, stirring well. 杻
Transfer the crumb mixture to the prepared tin and press down firmly with a glass or your hands to form a compact base.
2 Prepare the Filling:
In a large bowl, whip the cream with icing sugar until soft peaks form. 籠
Add cream cheese and mix until smooth. 燎
Brush the sides of the tin with oil to prevent sticking. 林
3 Layer the Cheesecake:
Spread half of the cream mixture evenly over the base. 籠
Scatter half of the marshmallows over the top and dollop about 7-8 blobs of dulce de leche. Use a knife or teaspoon handle to swirl the caramel.
Add the remaining cream mixture and smooth it out.
Finish by randomly scattering the remaining marshmallows, chocolate bits, and more caramel blobs over the top.
4 Chill:
Place the cheesecake in the fridge for at least 4 hours to set.
Enjoy this decadent, caramel-filled cheesecake with every delightful bite!