Print

Vegan Marshmallows Whip Cheesecake

Marshmallow Whip Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a slice of nostalgia with this light and fluffy vegan marshmallows whip cheesecake. Perfect for summer picnics or cozy nights in, this no-bake dessert features a crunchy graham cracker crust that perfectly complements the creamy filling. With layers of airy vegan cream cheese and sweet marshmallow fluff, every bite feels like a delightful cloud of happiness. Simple to prepare in just 15 minutes, you can make it ahead of time and impress your loved ones at any gathering. With endless customization options, you can make it uniquely yours. Try adding fresh fruits or experimenting with different extracts for a personal touch!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 packages cream cheese (vegan), softened
  • 1 cup confectioners’ sugar
  • 1 ½ cups vegan marshmallows fluff
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Mini vegan marshmallows for garnish
  • Crushed graham crackers for garnish

Instructions

  1. Prepare the Crust: In a bowl, mix graham cracker crumbs with melted butter and sugar. Press firmly into the bottom of a springform pan and chill.
  2. Make the Filling: Beat softened cream cheese and confectioners' sugar until smooth, then fold in the vegan marshmallow fluff and vanilla extract.
  3. Whip the Cream: In another bowl, whip heavy cream until soft peaks form, then gently fold into the cream cheese mixture.
  4. Assemble: Pour filling over chilled crust, smooth out, cover, and refrigerate for at least 4 hours or overnight.
  5. Garnish: Top with mini marshmallows and crushed graham crackers before serving.

Nutrition

Find it online: https://simpleeatsdaily.com/vegan-marshmallows-whip-cheesecake/