As kids many of us grew up enjoying a simple bowl of puffed rice with sugar or a sticky rice crispy treat at birthday parties. Nowadays, marshmallows have mostly replaced older candy fillings, and they make an excellent base for something nostalgic yet refined: a marshmallow ricey cheesecake. This dessert combines a crust made from puffed rice and melted marshmallows with a light, fluffy marshmallow-flavored cheesecake filling.
The filling offers two texture options. Because marshmallows set as they cool, you can skip gelatin entirely and still get a firm set. If you prefer a slightly softer, marshmallow-like chew, add a small amount of gelatin dissolved in hot water before folding into the cream cheese. Choose whichever texture you enjoy most.
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150g
Puffed Rice -
280g
Marshmallows -
50g
Butter
-
500g
Cream Cheese (2 x 250g Tubs) -
200ml
Cream -
50g
Caster Sugar -
½
Teaspoon
Vanilla Extract -
250g
Marshmallows -
2
Teaspoons
Gelatin (Optional) -
1 ½
Tablespoons
Boiling Water
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Line or lightly spray a 20cm springform cake tin and set it aside.
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Over low heat in a large pot, combine the butter and 280g marshmallows. Stir or whisk until the mixture is smooth and fully melted. Add the puffed rice and mix thoroughly so every grain is coated.
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Press the sticky mixture firmly into the base and up the sides of the prepared tin. To get an even finish, lightly oil a mug or tumbler and use it to press the mixture into place. Chill in the refrigerator to set while you make the filling.
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Place the cream cheese and caster sugar in a large bowl and beat with a handheld mixer until smooth. Add the vanilla extract and mix until combined.
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Optional: If using gelatin, dissolve the specified amount in 1 ½ tablespoons of boiling water, then beat it into the cream cheese mixture.
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In a medium pot, add 250g marshmallows and 2 tablespoons of water. Warm over low heat, whisking until the marshmallows melt into a smooth, pourable mixture. Pour this into the cream cheese and beat until fully incorporated.
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Whip the 200ml cream in a separate bowl until soft peaks form. Gently fold the whipped cream into the cream cheese and marshmallow mixture until evenly combined and light.
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Pour the filling into the chilled puffed rice crust, smooth the top, cover, and refrigerate for 4–6 hours or overnight to set. When ready, slice and serve a nostalgic cheesecake with a marshmallow rice twist.