Instructions

• 1 To prepare crust add graham crackers to a food processor and process until you reach fine crumbs. Add melted butter and pulse 3-4 times to coat crumbs with butter.
• 2 Pour mixture into a 20cm (8”) tart tin. Use the back of a spoon to firmly press the mixture out across the bottom and sides of the tart tin. Chill for 30 min.
• 3 Begin by adding the marshmallows and melted butter into a microwave safe bowl. Microwave for 30 seconds and mix to combine. Set aside.
• 4 Next, add the gelatine and water to a small mixing bowl and mix to combine. Microwave for 30 seconds.
• 5 Add the cream cheese to the marshmallow mixture and use a hand mixer or stand mixer fitted with a paddle attachment to mix until smooth.
• 6 Add the warm cream and melted gelatin mixture and mix until well combined.
• 7 Add 1/3 of the mixture to a mixing bowl, add purple food gel and mix until well combined. Colour 1/3 of the mixture blue. Split the remaining mixture into two mixing bowls, colour one pink and leave the other white.
• 8 Pour half the purple cheesecake mixture into the chill tart crust. Add half the blue and then add the remaining purple and blue in the tart tin. Use a spoon to drizzle some pink cheesecake on top. Use a skewer or the end of a spoon to swirl the pink. Add some small dots of the plain cheesecake mixture to create stars and then sprinkle some more starts on top before chilling for 2 hours.
• 9 Slice with a knife to serve.