Vegan Marshmallows Whip Cheesecake
Indulge in our delectable vegan marshmallows Whip Cheesecake, a light and fluffy dessert that’s perfect for any gathering. This no-bake cheesecake combines a creamy filling made with plant-based ingredients and a crunchy graham cracker crust, making it an irresistible treat for vegans and non-vegans alike. With just 15 minutes of prep time, this dessert is as easy to make as it is delicious! Chill it for a few hours, and you’ll have a refreshing dessert that leaves everyone asking for more. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is sure to delight!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Plant-Based
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
- Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl until well mixed.
- Press the mixture into the bottom of a springform pan and bake for about 10 minutes until lightly golden. Let cool completely.
- In another bowl, beat softened cream cheese with confectioners' sugar until smooth. Fold in vegan marshmallows fluff and vanilla extract.
- Whip the heavy cream until soft peaks form, then gently fold into the cream cheese mixture until well combined.
- Pour the filling over the cooled crust and refrigerate for at least four hours or overnight to set.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg