Marshmallow cheesecake


Chef Richard Bainbridge’s recipe is inspired by his sister – playful mini cheesecakes made with a marshmallow filling, cranberry filling and a biscuit base.


For the cranberry filling

For the base

  • 90g/3¼oz salted butter, melted
  • 185g/6½oz biscuits of your choice (such as digestives), crushed

For the filling

To decorate

  • 1 edible gold leaf sheet
  • 2 tbsp freeze-dried raspberries
  • 2 tbsp freeze-dried blueberries
  • edible gold spray (optional)
  • green icing holly leaves (optional)