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Vegan Marshmallows Whip Cheesecake

Marshmallow Whip Cheesecake
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Indulge in a heavenly treat with this vegan marshmallows whip cheesecake! This no-bake dessert is incredibly simple to prepare, making it perfect for any occasion, from casual weeknight dinners to festive gatherings. The fluffy cream cheese filling combined with sweet vegan marshmallow fluff creates a delightful texture that melts in your mouth. With just 15 minutes of prep time, this light and airy cheesecake can be made ahead and chilled, allowing the flavors to meld beautifully. Topped with mini marshmallows and crushed graham crackers, this dessert is as visually appealing as it is delicious. Get ready to impress your family and friends with this scrumptious dairy-free delight!

Ingredients

Scale
  • 1 ½ cups (126 g) graham cracker crumbs
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 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
  • 1 cup (238 g) heavy whipping cream
  • 1 recipe vegan marshmallows whipped cream
  • Mini vegan marshmallows, for garnish
  • Crushed graham crackers, for garnish

Instructions

  1. Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a springform pan.
  2. In a separate bowl, beat softened cream cheese and confectioners' sugar until smooth. Fold in vegan marshmallows fluff and vanilla extract.
  3. Whip heavy cream until soft peaks form, then gently fold into the cream cheese mixture.
  4. Pour the filling over the crust and spread evenly. Top with mini marshmallows and crushed graham crackers.
  5. Cover and refrigerate for at least 4 hours before serving.

Nutrition

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