Go Back
+ servings
Front shot of Fluffy Lemon Mallow Slice

Fluffy Lemon Mallow Slice

Serves 9

4.34 from 6 votes
Prep Time: 40 mins
Cook Time: 10 mins
Total Time: 3 hrs 10 mins
Course: Dessert
Cuisine: Australian



  • 20 butternut cookies
  • 1/3 cup unsalted butter

Lemon Cheesecake

  • 1 1/2 cups boiling water
  • 3 tsp powdered gelatin
  • 2 blocks cream cheese, softened
  • 1 1/4 cups sweetened condensed milk
  • 2 lemons, zested and juiced
  • 3 drops yellow food gel (optional)

Marshmallow Layer

  • 1/2 cup boiling water
  • 1 cup caster sugar
  • 3 tsp powdered gelatin



  • Spray the bottom and sides of a 9x9 inch cake tin with oil spray and line with baking paper. Set aside.
  • Add the cookies to the bowl of a food processor and blitz until you reach fine crumbs. Add the butter and blitz to coat the crumbs. Pour the mixture out into the cake tin. Use the back of a spoon to firmly press the mixture to the bottom of the tin. Set aside in thef ridge to chill.

Lemon Cheesecake

  • Add the boiling water to a heat proof jug and sprinkle with gelatin. Use a fork or whisk to mix until dissolved. Set aside to cool slightly.
  • Meanwhile, add the cream cheese to the bowl of a food processor and blitz until creamy, 60 seconds. Scrape down the bowl and add the sweetened condensed milk. Blitz until well combined. Scrape down and add the zest of two lemons and the juice from the lemons (taking care not to get any seeds in the cheesecake mixture) and blitz until well combined.
  • Scrape down the bowl, add the yellow food gel (optional) and mix on high speed. While the mixer is on high speed, slowly pour the gelatin mixture into the food processor. Once it’s all in there, stop the mixer and scrape down for a final time. Mix for a final 30 seconds.
  • Pour the mixture on top of the biscuit base and place in the fridge to chill for 1 hour.

Marshmallow Layer

  • Add the boiling water and sugar to a heatproof bowl. Use a whisk to mix until dissolved. Sprinkle with gelatin and whisk until dissolved. Set aside to cool for 10 minutes.
  • Pour the mixture into the bowl of a stand mixer and fit it with a whisk attachment. Alternatively, you can use a hand mixer fitted with beaters. Whisk on high speed for 5 minutes or until the mixture is thick and glossy, similar to meringue.
  • Act quickly by pouring the mixture on top of the lemon filling and spread using a spatula. Place back in the fridge and chill for another hour. Once chilled take out of the baking tin and use a large knife to slice into 3 x 3 bars.


Lemon Mallow Bars can be stored in an airtight container for up to three days.


Calories : 351kcal
Carbonhydrates: 43g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 1g
Cholesterol: 33mg
Sodium: 141mg
Potassium : 281mg
Fiber: 1g
Sugar : 32g
Vitamin A: 332IU
Vitamin C: 14mg
Calcium: 146mg
Iron: 1mg
Nutrition Disclosure