vegan marshmallows Whip Cheesecake

If you’re looking for a dessert that’s as light and dreamy as it is delicious, then you’ve come to the right place! This vegan marshmallows whip cheesecake is an absolute showstopper. It’s fluffy, creamy, and has a sweet touch of nostalgia with its grachicken chicken ham cracker crust. I love making this cheesecake for family gatherings or special occasions because it’s no-bake, which means less fuss in the kitchen and more time to enjoy with loved ones.

Whether it’s a summer picnic or a cozy night in, this cheesecake fits right in. The layers of creamy filling combined with mini vegan marshmallows on top create an irresistible dessert that everyone will adore. You’ll be amazed at how easy it is to whip up this delightful treat!

Why You’ll Love This Recipe

• Super simple prep: This cheesecake takes just 15 minutes to prepare, leaving you plenty of time for other fun activities!
• Family-friendly delight: Kids and adults alike will love the sweet flavors and fluffy texture—perfect for any gathering.
• Make-ahead magic: Prepare it in advance and let it chill in the fridge—ideal for busy days when you need a stress-free dessert option.
• Light and airy: The combination of cream cheese and vegan marshmallows creates a texture that’s both fluffy and rich without being heavy.
• Endless customization: With a few tweaks, you can make this cheesecake your own!

Ingredients You’ll Need

These are simple, wholesome ingredients that come together beautifully for this delightful dessert. Let’s gather what we need to create our vegan marshmallows whip cheesecake!

For the Crust

• 1 ½ cups (126 g) grachicken chicken ham cracker crumbs, about 10–12 crushed grachicken chicken ham cracker sheets
• ½ cup (1 stick / 113 g) unsalted butter, melted
• 2 tablespoons granulated sugar

For the Filling

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup (125 g) confectioners’ sugar
• 1 ½ cups (144 g) vegan marshmallows fluff
• 1 teaspoon vanilla extract

For the Whipped Topping

• 1 cup (238 g) heavy whipping cream
• 1 recipe vegan marshmallows whipped cream
• Mini vegan marshmallows, for garnish
• Crushed grachicken chicken ham crackers, for garnish

Variations

This recipe is wonderfully flexible, allowing you to get creative based on your taste preferences or what you have on hand!

• Add some fruit: Top your cheesecake with fresh berries or sliced bananas for a fruity twist.
• Try different extracts: Experiment with almond or lemon extract instead of vanilla for a unique flavor profile.
• Make it chocolatey: Fold in some melted dark chocolate into the filling for a rich chocolate version.
• Switch up the crust: Use gluten-free grachicken chicken ham crackers if you’re looking for a gluten-free option.

How to Make vegan marshmallows Whip Cheesecake

Step 1: Prepare the Crust

Start by mixing your grachicken chicken ham cracker crumbs with melted butter and granulated sugar in a bowl. Press this mixture firmly into the bottom of a springform pan. The crust is essential because it provides that crunchy texture that perfectly balances the creamy filling. Pop this crust into the fridge while you prepare the filling.

Step 2: Make the Filling

In another bowl, beat together softened cream cheese and confectioners’ sugar until smooth. Then gently fold in the vegan marshmallows fluff and vanilla extract until fully combined. This step ensures your filling will have that lovely airy quality that makes each bite feel like heaven!

Step 3: Whip the Cream

In a separate bowl, whip together heavy whipping cream until soft peaks form. This adds volume to your filling, making it light and fluffy. Carefully fold whipped cream into your cream cheese mixture until just combined—be gentle so you don’t deflate all that wonderful air!

Step 4: Assemble the Cheesecake

Pour your heavenly filling over the chilled crust and smooth out the top with a spatula. Once it’s evenly spread, cover it with plastic wrap and let it chill in the fridge for at least four hours or overnight if possible. Chilling allows all those flavors to meld together beautifully.

Step 5: Garnish and Serve

When you’re ready to serve, remove your cheesecake from the springform pan, add mini vegan marshmallows on top along with some crushed grachicken chicken ham crackers as garnish! Slice it up and watch everyone enjoy each dreamy bite of your amazing vegan marshmallows whip cheesecake!

Now sit back, relax, and revel in all those happy smiles around you!

Pro Tips for Making vegan marshmallows Whip Cheesecake

Creating the perfect vegan marshmallows whip cheesecake is a delightful journey, and I’m here to help you make it even easier!

• Choose the right cream cheese: Opt for a high-quality vegan cream cheese that has a smooth texture. This ensures a creamy filling that blends perfectly with the vegan marshmallow fluff.

• Keep the butter cool: When melting your unsalted butter, let it cool slightly before mixing it with your grachicken chicken ham cracker crumbs. This prevents the crumbs from clumping and helps form a more cohesive crust.

• Whip the cream properly: Take your time when whipping the heavy cream. Aim for stiff peaks, as this will lend an airy lightness to your cheesecake filling, making it truly fluffy.

• Chill well before serving: Allow your cheesecake to set in the fridge for at least four hours (or overnight if possible). This chilling time is crucial as it helps the flavors meld together and gives your cheesecake its perfect texture.

• Experiment with flavors: Feel free to add different extracts or flavorings, such as almond or coconut, to customize your cheesecake. This can give it a unique twist and elevate its taste!

How to Serve vegan marshmallows Whip Cheesecake

Presentation is half the fun when serving this dreamy dessert! Here are some ideas to help you impress your guests.

Garnishes

• Mini vegan marshmallows: Scatter these on top for a playful touch that adds both texture and sweetness.
• Crushed grachicken chicken ham crackers: A sprinkle of these will provide a delightful crunch that contrasts beautifully with the creamy filling.
• Fresh fruit slices: Consider adding strawberries or kiwi slices on the side for a refreshing contrast and vibrant color.

Side Dishes

• Fresh fruit salad: A colorful mix of seasonal fruits can complement the richness of the cheesecake while providing a refreshing balance.
• Vegan chocolate mousse: This indulgent dessert adds another layer of chocolaty goodness that pairs wonderfully with the cheesecake’s fluffiness.
• Coconut whipped cream: Light and airy, this topping enhances the overall dessert experience and adds a tropical flair.
• Herbal iced tea: A chilled herbal tea serves as a refreshing palate cleanser between bites, perfect for those warm days!

Enjoy crafting this delightful vegan marshmallows whip cheesecake, and don’t forget to share it with friends and family – they’ll be amazed at how deliciously light and fluffy it is!

Make Ahead and Storage

This no-bake vegan marshmallows whip cheesecake is perfect for meal prep! You can easily make it ahead of time and store it, making it a fantastic option for gatherings or simply to enjoy throughout the week.

Storing Leftovers

• Store leftovers in an airtight container in the refrigerator.
• It’s best enjoyed within 3-5 days for optimal freshness.
• If you find the cheesecake has lost some fluffiness, gently re-whip the topping before serving.

Freezing

• Cut the cheesecake into slices before freezing for easier portioning.
• Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container.
• This cheesecake can be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Reheating

• There’s no need to reheat this cheesecake since it’s served chilled.
• If desired, allow it to sit at room temperature for about 15 minutes before serving for a softer texture.

FAQs

Here are some frequently asked questions about this delicious recipe!

Can I use other types of vegan cream cheese for the vegan marshmallows Whip Cheesecake?

Absolutely! Feel free to substitute with your favorite brand of vegan cream cheese. Just ensure it’s softened well to maintain that creamy texture.

How do I make my own vegan marshmallows fluff?

You can make your own by whipping together aquafaba (the liquid from canned chickpeas) with powdered sugar and vanilla extract until fluffy. It’s a great alternative to store-bought options!

Is the grachicken chicken ham cracker crust gluten-free?

Most grachicken chicken ham crackers contain gluten, but you can substitute with gluten-free graham crackers or another gluten-free crumb of your choice to make this dessert suitable for gluten-sensitive diners.

How should I garnish my vegan marshmallows whip cheesecake?

You can top your cheesecake with mini vegan marshmallows and crushed grachicken chicken ham crackers for added texture and visual appeal. Fresh fruit like berries also adds a lovely touch!

Final Thoughts

I hope you feel inspired to whip up this dreamy vegan marshmallows whip cheesecake! It’s a delightful treat that’s not only simple to make but also impressively delicious. Whether you’re enjoying it at a gathering or savoring it alone, every bite is sure to bring joy. Happy baking, and don’t forget to share your creations!