Try this raspberry marshmallow cheesecake, then check out our baked raspberry cheesecake, vanilla cheesecake, lime cheesecake, chocolate cheesecake and more indulgent cheesecake recipes.


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

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