Black& White Cheesecake
Submitted by amyv2476
A no-bake cheesecake with a gooey marshmallow base and a creamy chocolate filling set in a graham cracker crust. Blends up in minutes, chills in two hours, and never sees the inside of an oven.
YIELD
4 servingsPREP
20 minCOOK
0 minREADY
30 minNo oven, no water bath, no stress.
This cheesecake starts with a layer of marshmallow creme (or mini marshmallows) spread across a store-bought graham cracker crust.
The filling gets whizzed together in a blender: cream cheese, sugar, cocoa powder, vanilla, and milk thickened with unflavored gelatin so it sets up silky smooth in the fridge.
Two hours later, you’ve got a cheesecake with a white, gooey marshmallow bottom and a dark, chocolatey top. Black and white, no fuss.
Kitchen Tips
- Let the gelatin bloom in cold milk for a full 2 minutes before adding the hot milk, or it won’t dissolve properly.
- Soften the cream cheese fully at room temperature so the blender can get it completely smooth with no lumps.
- Chill for at least 2 hours, though overnight gives a firmer, cleaner slice.
Variations
- Use a chocolate cookie crust instead of graham cracker for a triple-chocolate effect.
- Swirl in a spoonful of peanut butter before chilling for a chocolate peanut butter cheesecake.
- Top with fresh whipped cream and chocolate shavings right before serving.
Ingredients
Directions
Spread marshmallow creme or scatter marshmallows over bottom of prepared crust; set aside.
In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes.
Add hot milk; process at low speed until gelatin is completely dissolved, about 2 minutes.
Add cream cheese, sugar, cocoa powder and vanila; process at high speed until blended.
Gently pour into prepared crust and chill until firm, about 2 hours.
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