Raspberry marshmallow cheesecake

Raspberry marshmallow cheesecake

  • serves 8
  • A little effort

This fun pudding is made from a digestive biscuit base, topped with fresh raspberries and finished with a fluffy marshmallow and soft cheese topping. It’s easy to make, but you need to plan ahead as it requires overnight chilling.


Try this raspberry marshmallow cheesecake, then check out our baked raspberry cheesecakevanilla cheesecakechocolate cheesecake and more indulgent cheesecake recipes.



  • butter 100g
  • digestive biscuits 200g, crushed
  • marshmallows 1 bag, about 280g
  • milk 185ml
  • full fat soft cheese 500g
  • vanilla extract ½ tsp
  • double cream 150ml, softly whipped
  • frozen raspberries 400g, keep any juice


  • Step 1

    Melt the butter and add the biscuits, mix well and press into the base and sides of a 22cm pie dish with sloping sides and around 3½cm deep.

  • Step 2

    Melt the marshmallows and milk together over a very low heat. Stir to stop them sticking and be careful not to burn the mix. Spoon into a bowl and cool completely.

  • Step 3

    Meanwhile, whip the soft cheese with the vanilla until it is smooth. When the marshmallow mix is cool, fold them together, then fold in the whipped cream. Dot raspberries all over the base of the cheesecake. Spoon the filling on top, making a dome in the centre rather than levelling it off. Chill overnight.

  • Step 4

    Purée the remaining raspberries with any saved juice, sieve and spoon over slices of the cheesecake to serve.

Got you in the mood for cheesecake? Try our top cheesecake recipes here.

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Nutritional Information

  • Kcals 710
  • Fat 55.5g
  • Carbs 46.9g
  • Fibre 0.9g
  • Protein 6.4g
  • Salt 1.1g