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Recipes, thoughts and rants from Mallow & Hop.

Ginger Key Lime Pie Cheesecake

Karen Marshall

Meet the Maker is this Saturday, August 8th at Milkfarm LA! I'm super excited to be bringing ALL of my flavors (Passion Fruit or Key Lime Pie, two of my faves, will be exclusive to the event as of this writing) and also debuting Mallow & Hop's new trial packs! Leah - who runs Milkfarm - suggested that since flavored marshmallows aren't really a known or expected food product I should consider smaller cheaper "sampler" bags for people who may not be ready to commit to a whole pack, and I thought that was a GREAT idea and immediately got to designing! On Saturday I will have mini bags of 3 marshmallows available for just $1.75 each in four different flavors: Mocha Chip, Mint Chocolate Chip, Passion Fruit and Strawberry Lemonade.

And now, in honor of your ability to purchase Key Lime Pie marshmallows this weekend - a new SUPER simple and not overly sweet recipe featuring that very flavor!

 Displayed on some super classy paper plates!

Displayed on some super classy paper plates!


  • 2 cups ginger snap crumbs (6-8 cups of ginger snaps)
  • 2/3 cup butter, melted
  • 2 packages (16oz total) cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 16 key lime pie marshmallows

First, make the ginger snap crumbs if you haven't already - in a blender or food processor. The smaller the crumbs the firmer the crust so don't be shy with the pulverizing! Melt the butter and mix it with the crumbs, then press it evenly into a 10" pie pan, making sure they mixture fully and smoothly cover the bottom and sides. Chill the pie crust in the fridge for at least 30 minutes.

Preheat the oven to 325°.  In a stand mixer, cream together the cream cheese and sugar until smooth. You may need to scrape down the sides of the bowl a little, as the cheese likes to stick to them. Add the eggs and beat on low until combined. Pour into the prepared pie crust and bake at 325° for 20-25 minutes, until just set. Let rest for 5 minutes.

Add the marshmallows evenly across the surface and with a culinary torch carefully melt the tops and edges of each marshmallow so that they slowly form a homogenous topping to the pie. You may also put it under the broiler for a short amount of time; my broiler is at the bottom of my oven and has very low visibility - I've burned one too many marshmallow dishes trust it! If you choose to go the broiler route, keep a very close eye on it and be sure to take it out before the mallows char.