Marshmallow Cake

Marshmallow Cake

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"This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal."
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3 h 20 m servings 404 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
  2. In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
  3. In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.


  1. 33 Ratings

Most helpful positive review

Great Pie! It was very simple to make. I did not have any cream in the house so I subsituted cool whip and it turned out great!!!! It set really well and I would consider it a "light" version...

Most helpful critical review

This was a good, basic airy cheesecake. However it reminded me very much of one of those kits you can buy at the store. I was disappointed there was not more marshmallow flavor. I love the tho...

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Great Pie! It was very simple to make. I did not have any cream in the house so I subsituted cool whip and it turned out great!!!! It set really well and I would consider it a "light" version...

One of the easiest cheesecake recipes I've tried! Light and not too sweet, would make it again for sure! But if you're looking for the texture of traditional Japanese cheesecake, this isn't the ...

I have been to Japan but never had the chance to try Japanese cheesecake, however this recipe is really good.I needed to use up half of a bag of marshmallows, so this was a perfect recipe. I had...

Loved this recipe! My husband hates cheesecake -- and he even liked this. Finally, I can make cheesecake again! :)

This recipe is definitely more of a cheesecake than a cake but its SO simple to make! I followed another user's tip of replacing heavy cream with cool whip and it came out nicely. Only addition ...

This cake, which is really a pie, is delicious, especially a day or two later. The longer it sits the better it tastes. The flavors become more pronounced. I will definitely be making this of...

made this for the church dinner and they cannot get enough of them. 4 at a time and they still go! what a great recipe! thanks so much for sharing.

This did not disappoint! It really does taste like cheesecae.

It was very easy to make. My 9 years old son had a great time helping me make it! The texture of this cake is not a Japanese style cheesecake, but it tasted very good anyway! I did add strawb...

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