Richard Bainbridge served up a delicious mini marshmallow cheesecake with a cranberry filling for the festive season on Saturday Kitchen.

The ingredients for the cranberry filling are: 1 kg frozen cranberries, 2 clementines, juice only and 2 tbsp icing sugar.

For the base: 90g salted butter, melted and 185g biscuits of your choice (such as digestives), crushed.

For the marshmallow filling: 375g pink and white marshmallows, cut into small pieces, 6 tbsp full-fat milk, 250ml whipping cream, semi whipped, 500g full-fat soft cheese and 6 tsp lime juice.

To decorate: 1 edible gold leaf sheet, 2 tbsp freeze-dried raspberries, 2 tbsp freeze-dried blueberries, edible gold spray (optional) and green icing holly leaves (optional).

See more cheesecake recipes in the book titled: Homemade Cheesecake Recipes: 90 Gourmet Cheesecake Recipes to Make at Home available from Amazon now.