No-Cheese Cherry Cheesecake Bars
This recipe needs to stay refrigerated until you are ready to serve it and the leftovers have to go back into the fridge immediately.
  • 3½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 4 tablespoons granulated sugar (separated as 2 tablespoons go to the crust and 2 tablespoons go to the whipped cream)
  • 2 cups heavy cream (35%)
  • 1 teaspoon vanilla
  • 2½ cups mini marshmallows
  • 1 can (540ml) cherry pie filling
  1. Line a 9"x9" pan with parchment paper. Set this aside.
  2. Combine graham cracker crumbs, melted butter and 2 tablespoons of the sugar. Take ½ cup of this mixture and put it aside for the topping. Take the rest of this mixture and press it firmly into the 9"x9" pan.
  3. In a large bowl, beat the heavy cream, 2 tablespoons sugar and vanilla until soft peaks form. Spread this whipped cream evenly over the graham cracker base.
  4. Sprinkle mini marshmallows evenly over the whipped cream.
  5. Spread cherry pie filling over top of the mini marshmallows.
  6. Sprinkle the remaining ½ cup of the graham cracker crumb mixture over the top of the dessert.
  7. Cover the dessert in plastic food wrap and place in refrigerator for 24 hours to chill and set.
  8. Lift out of pan and cut into squares. Serve immediately after removing from fridge and store leftovers in the fridge.
Recipe by Moms & Munchkins at