Mini Marshmallow Whipped Cheesecakes

  • Prep 20 min
  • Total 50 min
  • Servings 8

Ingredients

  • 4 cups Golden Grahams™ cereal
  • 1/2 cup butter, melted
  • 2 packages (8 oz) cream cheese, softened
  • 1 jar (7 oz) marshmallow creme
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1/4 cup sprinkles

Steps

  • 1
    In a food processor, process cereal until it's fine crumbs. The 4 cups of cereal should process into about 2 cups of crushed cereal. Add the melted butter to the crumbs and combined until incorporated. Crumbs should stick together and not be too crumbly or it won't set up. If you need to add more melted butter here, feel free.
  • 2
    In a muffin tin, pour about 2-3 tablespoons of crumb mixture into the bottom of 8 muffin tins. Press crumb mixture until firm. Note: You could also use paper liners in your muffin tin for easier removal. Reserve remaining crumbs for topping.
  • 3
    In a medium bowl, mix the softened cream cheese and marshmallow fluff until smooth. Fold in the whipped topping.
  • 4
    Fill each muffin tin with the marshmallow mixture up to the top.
  • 5
    Combine the remaining cereal crumbs and the sprinkles. Sprinkle mixture on top of the marshmallow filling filled cups.
  • 6
    Place cheesecakes in the freezer for 30-60 minutes or until set up.
  • 7
    To remove use a knife and run it around the edge of each cheesecake and carefully remove. Enjoy!

No nutrition information available for this recipe
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