Toasted Marshmallow and Raspberry Cheesecake

Name: Toasted Marshmallow and Raspberry Cheesecake
Prep time: 30 min
Total time: 390 min
Yield: 12
Cuisine: British
Ingredients: 250 g digestive biscuits or graham crackers (crushed); 90 g unsalted butter (melted); 1 Unit salt (pinch); 300 g fresh or frozen raspberries; 50 g caster sugar; 1 tsp lemon juice; 600 g full fat cream cheese (room temp); 200 ml double cream (cold); 100 g icing sugar; 1 tsp vanilla extract; 1 lemon lemon zest; 200 g marshmallow fluff; 50 g fresh raspberries (for garnish)

by katplaystennis • 2026

Why some badges are missing

Not vegan: unsalted butter → try dairy-free butter
Not gluten-free: digestive biscuits or graham crackers
Not dairy-free: unsalted butter → try dairy-free butter
Not egg-free: marshmallow fluff
Not low-FODMAP: digestive biscuits or graham crackers
Not low-histamine: lemon juice
Not low-GI / diabetic-friendly: digestive biscuits or graham crackers
Not kidney-friendly: salt → try salt-free herb seasoning (or lemon zest and black pepper)

Based on listed ingredients — always check labels for allergies.

Prep

30m

Cook

—

Rest

360m

Serves

Rating

—

Ingredients

Kitchen Help

Shopping list

250 g digestive biscuits or graham crackers — crushed
90 g unsalted butter — melted
1 Unit salt — pinch
300 g fresh or frozen raspberries
50 g caster sugar
1 tsp lemon juice
600 g full fat cream cheese — room temp
200 ml double cream — cold
100 g icing sugar
1 tsp vanilla extract
1 lemon lemon zest
200 g marshmallow fluff
50 g fresh raspberries — for garnish

Tools

· 9-inch springform pan
· saucepan
· kitchen torch
· skewer

Instructions

Step by step

1
Mix, press into lined 9-inch springform, chill .
2
Simmer raspberries, caster sugar, and lemon juice for 5 to until jammy, strain half for swirl, keep half with seeds for texture. Cool completely.
3
Beat cream cheese, icing sugar, vanilla and zest until smooth.
4
Whip double cream to soft peaks, fold into cheese mix.
5
Fold in 2/3 of the raspberry sauce to create a ripple, do not fully mix.
6
Spoon onto crust, swirl remaining sauce on top with a skewer. Chill 6 hours or overnight.
7
Pile marshmallows on set cheesecake just before serving. Torch with a kitchen torch until golden and charred in spots. If you have no torch, grill 30 to 45 seconds watching closely.
8
Add fresh raspberries, slice with a hot knife.

Per serving

serves 12

Calories

487kcal

Protein

5.1g

Carbs

40.3g

Fat

35.2g

Fibre

1.4g

Sugar

25.4g

Sodium

180mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#Dessert #Cheese #Vegetarian #British