This week, it was my wonderful mother-in-law’s birthday. Pat is a truly kind, giving, loving person, and I feel so lucky to have her in my life. From the moment that Tim and I started dating, she completely took me in as another daughter, and it has stayed that way for 10 years. Although we weren’t able to celebrate with Pat on her actual birthday, we came into town this weekend to spend some quality family time with her (and all of the Doyles).
With a birthday, it also gave me a great excuse to try out a new recipe that I found on Pinterest for a marshmallow cheesecake. Mmmmm!
It was incredibly simple to make, and it only had a few ingredients. I kept over-thinking the recipe, as it couldn’t possibly be this easy. It was!
2 packages of cream cheese
1 bag of marshmallows
3/4 cup of milk (I used almond milk)
1 tub of whipped topping
2 pie crusts (homemade or pre-made store-bought)
*Chocolate chips or other mixers as desired
In a large bowl, whip the 2 packages of cream cheese until fluffy.
In a medium sauce pan, mix the milk and bag of marshmallows. It will look like the marshmallows will spill over, but they will cook down.
Sneak a marshmallow or two (just to make sure they taste okay).
Cook over medium-low heat until the marshmallows are completely melted (about 10 minutes). Make sure to stir throughout.
Once the marshmallows are melted, remove the sauce pan from the heat and allow to cool slightly. The original directions just said wait until they are cool, but I was impatient and just let it cool a little before going to the next step. The consistency is like a soupy pancake batter.
Pour the marshmallow/milk mixture into the bowl with the cream cheese. Mix together.
Add in the whipped topping and fold. I tried using a special attachment on my mixer, but it didn’t work well, so I ended up just manually folding the mixture with a spatula.
We tried the batter (no eggs, so it’s safe to eat), and both Tim and I thought it needed a little more sweetness. We grabbed some chocolate chips and put in about 3/4 cup of them.
(Along the way, I realized that we needed another pie crust, as the original recipe only called for one pie crust, but there was a TON of batter. I quickly mashed up some ginger snaps, mixed in melted butter, cooked it for a few minutes in the oven, and I had another pie crust.)
The last step was just to pour the batter into the pie crusts, stick in the fridge, and let them set. I believe ours were in the fridge for about 1.5-2 hours and they were good to go.
I was nervous actually bringing a new recipe, as I had no idea how it would turn out.