For 12 Person(s)
Melt the dairy free butter and marshmallows in a large saucepan over a medium heat, stirring regularly to ensure it doesn't burn
(Top tip: Lightly grease a wooden spoon/ spatula to ensure the mixture doesn’t stick to it as it melts)
Carefully add the marshmallows and continue to stir until well combined and fully melted
Remove from the heat and add the rice crispies before stirring until fully coated in the marshmallow mixture.
Turn out into cupcake cases and ensure the mixture is well spread out and even in each case.
(Top tip: Lightly grease the end of a rolling pin and use to even out the mixture in the cupcake cases)
Leave to set in the fridge while you make the cheesecake and fruit part.
Meanwhile, add the dairy-free cheese, dairy-free milk and cornflour to a large clean bowl, and mix until well combined and lump free. Then add a handful of raspberries and gently stir in.
Remove the cupcake cases filled with crispie mixture from the fridge, and spoon the ‘cheese’ mixture over the rice crispie base, taking care to level it out.
Sprinkle some fresh raspberries over the top of each cheesecake bite, along with some marshmallows and stick in the freezer to firm up until you are ready to serve.
Nothing shouts of summer more than cheesecake with fresh raspberries folded through it.
These beauties have been made with hot days in mind. As little bites, they’re the perfect taste explosion without being too heavy or rich.
These delicious little summer cheesecake bites are great fun to make, particularly with little ones. Make them for picnics, bbq’s, or simply just because!
Having teamed up with Freedom Confectionery for the Allergy Show/ Just V Show this year, they challenged me to come up with a quick, simply and tasty treat using their marshmallows, and I think this delivers.
I’ve made the base using a crispie cake recipe to keep it super light, with the lovely flavour coming from marshmallows to add to the lightness. It also means that the cheesecake mix doesn’t need to be too sweet, allowing for the raspberry flavour to take centre stage!
Add to that, this recipe is dairy-free, gluten-free, wheat-free, nut-free, egg-free and suitable for vegans, what’s more to love?!
If you’ve been to the Show this year, and picked up some marshmallows, let us know if you try out this recipe too!
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