6 full sheets graham crackers (rectangles), crushed into crumbs
3 Tablespoons butter, melted
1 Tablespoon sugar
1 package Campfire® Marshmallows EggSwirlers (need 7 of each of the 4 colors – snack on the rest)
8 ounces cream cheese, softened
8 ounces frozen whipped topping, thawed
Whipped topping and sprinkles for garnish
In a medium bowl, mix together graham cracker crumbs, melted butter and sugar. Divide among 8 4-ounce ramekins or jars and press down firmly. Chill until ready to use.
Place seven of each color of EggSwirler into 4 separate microwave safe bowls (ex: 7 pink marshmallows in 1st bowl, 7 orange marshmallows in 2nd bowl, etc).
Working with one color at a time, microwave the first bowl on high for about 30 seconds or until marshmallows are melted and puffy.
Use a fork to stir in 1/4 of the cream cheese into the marshmallows until the mixture is a consistent texture. This may take a minute or two.
Gently fold in 1/4 of the whipped topping until the mixture is light and fluffy.
Divide mixture in half and spoon or pipe into two of the prepared ramekins.
Repeat steps 3-6 with the remaining 3 marshmallow colors until all 8 prepared ramekins are filled. Chill the no bake cheesecakes for at least 30 minutes or until firm. Top with whipped topping and sprinkles and serve!
Recipe by: Jelly Toast
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