Vegan Marshmallows Whip Cheesecake
Indulge in the delightful experience of making this vegan marshmallows Whip Cheesecake, a no-bake dessert that is sure to impress at any gathering. This light and airy cheesecake features a creamy filling made with vegan marshmallows and cream cheese, set atop a crunchy graham cracker crust. With its simple preparation method, this dessert can be ready to chill in just 15 minutes, making it perfect for busy weeknights or festive occasions. Personalize it with fresh fruits or chocolate for an extra touch of flavor. Each bite is a dreamy blend of sweetness and fluffiness that will have your friends and family coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves about 12 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 packages cream cheese, softened
- 1 cup confectioners' sugar
- 1 ½ cups vegan marshmallows fluff
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a cheesecake pan.
- For the filling, beat softened cream cheese, confectioners' sugar, vegan marshmallows fluff, and vanilla until smooth.
- Whip heavy cream until soft peaks form and gently fold it into the cream cheese mixture.
- Spread the filling evenly over the prepared crust. Chill in the fridge for at least four hours or overnight.
- Serve chilled, garnished with mini vegan marshmallows and crushed graham crackers.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg