Vegan Marshmallows Whip Cheesecake
Indulge in the delightful experience of this no-bake vegan marshmallows whip cheesecake, a perfect dessert for any occasion. With its light and airy filling made from creamy plant-based ingredients and fluffy vegan marshmallows, this cheesecake is sure to impress at gatherings or family get-togethers. The crunchy graham cracker crust adds the right amount of texture, making it a refreshing treat during warm days. Effortlessly prepared, it’s an easy recipe that promises to become a new favorite among dessert lovers.
- Prep Time: 30 minutes
- Cook Time: Chilling time of at least 4 hours
- Total Time: 0 hours
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Plant-Based
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 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
- For the crust: Blend graham cracker crumbs, melted butter, and sugar in a food processor until crumbly. Press into a 9-inch springform pan and chill.
- For the filling: Beat cream cheese until smooth. Gradually add confectioners' sugar and blend well. Mix in vegan marshmallows fluff and vanilla extract.
- Whip heavy cream until soft peaks form, then gently fold into the cream cheese mixture.
- Pour filling over chilled crust, spread evenly, cover with plastic wrap, and refrigerate for at least 4 hours to set.
- Before serving, top with mini vegan marshmallows and crushed graham crackers.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 19g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://cookflicker.com/vegan-marshmallows-whip-cheesecake/