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Easter mmmMallow Cheesecake


A true showstopper for your family feast this Easter.

Beacon Marshmallow_Easter_Cheesecake_Final_Website crop


For the base:

  • 1 box (200g) ginger biscuits, finely crushed
  • ¼ cup (60ml) melted butter

For the filling:

  • ½ packet (200g) Beacon white mmmMallows
  • 2 Tbsp (30ml) milk
  • 1 tub (230g) medium fat cream cheese, softened
  • 1 tsp (5ml) vanilla essence (optional)
  • 1 cup (250ml) cream, whipped until soft peaks form
  • 15-18 Beacon mmmMallow Easter eggs


  1. Line a 20cm cake tin with cling wrap, making sure it overlaps the sides.
  2. Combine the biscuits and butter until smooth.
  3. Press the mixture into the base of the tin, ensuring you even it out with the back of a spoon.
  4. Refrigerate for at least 30 minutes or until set.
  5. In a large bowl, combine the mmmMallows and milk and microwave for 3-4 minutes while stirring at regular intervals until smooth.
  6. Fold the cream cheese and vanilla (if using) into the mmmMallows mixture.
  7. Fold in the cream until the mixture is well combined.
  8. Arrange mmmMallow Easter eggs in a spiral fashion on top of the set biscuit base.
  9. Pour half the filling over them and smooth down with a spatula.
  10. Repeat the process with the remaining mmmMallow Easter eggs and filling.
  11. Make sure you smooth the top of the cheesecake using a spatula.
  12. Refrigerate overnight until set.
  13. Remove the cheesecake from the tin, using the cling wrap to pull it out.
  14. Place onto a serving platter, slice and serve.

What you need

mmmMallows Pink & White 150g
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