Have you ever looked down at a bucket of popcorn and realized you’ve eaten the whole thing? Or sat down for a bite of ice cream and before you know it… oops, the carton’s gone?
These Mini Marshmallow Whipped Cheesecakes are so light and fluffy, you could easily eat them all mindlessly in one sitting. But in order to help muster some control, we’ve individually portioned these into mini cheesecakes. so at least when you’ve had that last creamy bite, you’ve got a flag to tell yourself you should be done.
The great thing about these cheesecakes is that there’s no baking and they come together quickly with just a couple of ingredients.
Start off by processing come Golden Grahams cereal into fine crumbs and add some melted butter for the base of your cheesecakes.
Press the mixture firmly into the bottom of a muffin tin.
The filling for these cheesecakes is fluffy and creamy; the perfect fix to an after dinner craving. After you’ve filled each of your muffin tins with the cheesecake mixture, add some more Golden Graham crumbs and sprinkles to the top.
And because patience is not my strong suit, I throw the finished cheesecakes in the freezer to set up before eating. How easy was that?
And if you’re really watching your figure, you can easily make a skinny version of these using light cream cheese and light whipped topping.
Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
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