Marshmallow Cheescake

This is a recipe that has been going around Facebook for several weeks now and I’ve finally had the chance to give it a try.  Although I tweaked it a bit to suit my taste, I think it came out wonderful!  This recipe makes 2 pies, so you can try it with different pie filling flavors.  Be advised that it has to be made several hours in advance to allow it time to set up.


2 Graham Cracker Pie Crusts
1 (10 oz. pkg.) Mini Marshmallows
1/4 cup Butter
1 (16 oz. container) Sour Cream
1 (8 oz. pkg.) Cream cheese, softened
1/4 – 1/2 cup Powdered Sugar, depending on desired sweetness
1 1/2 tsp. Vanilla paste or Extract
2 canned Pie Filling, enough for 2 pies

Begin by melting the butter in a non stick pot.  Once the butter is melted, add in your bag of mini marshmallows.  Stir and allow the marshmallows to melt completely.











In the meantime, while the marshmallows are slowly melting; combine together the sour cream, softened cream cheese, and vanilla paste or extract together in a large bowl.  Beat it until smooth and well incorporated.











Once your marshmallows are completely melted, add it to the cream cheese mixture right away.  Continue to mix well until thoroughly combined.











Now add in your powdered sugar and continue to mix to combine well.











Pour the filling mixture evenly into each of the graham cracker crusts.  Cover and place them into the refrigerator for a minimum of 6 hours, but preferably overnight.  This will give the pies a chance to set up.











Once the pies have completely set up; top them with your favorite canned or homemade pie filling.











Cover once again and place them into the refrigerator until ready to serve!  ENJOY!