This layered no-bake cheesecake and marshmallow pie is a sweet treat for someone you love.
Valentine's Day brings about the sweetness in all of us. On that one special day we do our best to not only give nice gifts to our loved ones, but to be extra sweet to them as well. Since I like to bake, I usually present the special people in my life a gift from my kitchen. This year I've made them pretty Sweetheart Marshmallow Meringue Pies.
The pies are made on a graham cracker crust, then topped with a layer of no-bake cheesecake filling and a layer of pink marshmallow whipped cream. To decorate the pies, I've cut hearts out of strawberries, arranged them around the edge of the pie, and then added a bit of white marshmallow whipped cream and some heart sprinkles. The pies look pretty and taste sweet – which is perfect for the holiday that celebrates love!
To make your own sweetheart pies, start by making a crunchy graham cracker crust. You can use graham cracker crumbs or make your own by crushing 10-12 whole graham cracker sheets into fine crumbs. Once crushed, measure out 1 1/2 cups of crumbs, and toss them together with the brown sugar, cinnamon, and salt in a bowl. Use your fingers to mix everything together, being sure to break up lumps of brown sugar. Then add the melted butter and stir to combine. The crumbs will now look like wet sand.
Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Press a glass with a nice flat bottom over the bottom crust to compact it nicely, then use your hands to press the crumbs into an even thickness around the edge of the pan. Bake the crust for 8-10 minutes until fragrant and golden brown around edges. Cool for 30 minutes at room temperature, then for 30 minutes in the refrigerator.
To make the filling, whip the cream cheese with 1 cup of the marshmallow fluff. In a separate bowl, beat the heavy whipping cream to soft peaks. Fold 1/3 of the whipped cream into the cream cheese mixture and spread that in an even layer over the crust.
Heat the remaining 1-cup marshmallow fluff on high power in the microwave for 15 seconds. You want the marshmallow fluff to be easy to stir, but not hot. If it does get hot, allow it to cool a bit and then whisk it into remaining whipped cream. Reserve about 3/4 cup of the cream to put on top of the finished pie, then tint the rest pink using Betty Crocker Neon Pink Gel Food Coloring. Make it as light or bright as you like.
Spread the pink marshmallow cream in an even layer over the cheesecake layer. Chill pie and the reserved marshmallow whipped cream for at least four hours.
Before serving, slice strawberries and cut the slices into heart shapes using a small cookie cutter. Arrange hearts, tip facing in, around the edge of the pie.
Dollop or pipe the reserved marshmallow whipped cream in the center of the pie and toss on some heart sprinkles.
Then, serve up a slice of this sweet little pie for your sweetheart!
Beth happily spends her days creating fun food and handmade chocolate and enjoys sharing step-by-step tutorials with her readers on her blog Hungry Happenings. Be sure to check out her profile to see all the other festive foods she's made for Tablespoon.com.