Who could say no to a dessert of caramel, marshmallow and chocolate. These are all the elements that make up this cheesecake inspired dessert, bringing what we love about the iconic Pinky Bar to the celebration table.
So what is this Pinky Pie exactly? Simple, it’s a delicious dessert that starts with a soft pink marshmallow, which sits on top of a caramel cheesecake layer and is crusted with Oreo goodness. Now, much like the Pinky Bar itself, the marshmallow is the star, so it sits on top and demands full attention. So feel free to get creative with how you decorate and don’t forget to share your photos and tag me on either Facebook or Instagram.
What kind of caramel do I need to use?
For this caramel filling you want to use a thick caramel, for example a dulce de leche or in New Zealand you can use the Nestle Highlander caramel filling. Both these types of caramel are good to use as they are quite solid and firm up well in the fridge. A caramel sauce will not work and may leave your filling too loose and at risk of not setting in the fridge. The reason for the thicker caramel is so that the cheesecake filling will easily hold up without having to use gelatine to set. Win, win!
- 370g Oreo Biscuits
- 120g Butter – Melted
- 375g Cream Cheese – Full Fat
- 300g Caramel Filling or Dulce De Leche
- 100ml Cream
- ½ Tablespoon Gelatine
- 200g Caster Sugar
- 125ml Boiling Water
- ½ Teaspoon Raspberry Essence
- Pink Food Colouring
- Freeze Dried or Fresh Raspberries (Optional)
First you'll need to line the base and spray the sides of a 20cm springform cake tin and set aside.
Blitz the oreo biscuits with a food processor until they resemble a fine crumb. Melt the butter and add this to the food processor and biscuit crumbs. Give one final blitz to incorporate.
Pour crumb into prepared tin and firmy and evenly press around the bottom and sides of prepared baking tin. I suggest using a straight edged tumbler to press crumb firmly around the sides to get a nice even crust. Once satisfied, place in the fridge to set while you make the caramel filling.
Add the cream cheese to a large bowl and beat until smooth. Note: if you remove the cream cheese from the fridge slightly ahead of time, it can beat better when it's slightly more room temperature.
Add the caramel or dulce de leche to the cream cheese and beat through until smooth and incorporated.
Finally pour in the cream and beat through for about 10 minutes. This will help aerate and lighten your cheesecake filling.
Pour filling into prepared base and allow to set overnight or for at least 4 hours.
Once the cheesecake is set, it's time to make the marshmallow by adding the boiling water and gelatine to a large bowl, stirring to dissolve. Add sugar, raspberry essence and a few drops of colouring, then beat with a hand-held beater on high for 10 minutes until thick, fluffy and sugar has dissolved.
Cover the top of your cheesecake with fluffy marshmallow and place back in the fridge to set for about 30 minutes before slicing and serving. If you'd like to pipe your marshmallow, gently spread a thin layer of the marshmallow over top of the cheesecake to help the blobs stick, then using a wide round nozzle and piping bag, blob or decorate as desired. Optional: Add and decorate top of marshmallow with freeze dried or fresh raspberries. Enjoy.