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Vegan Marshmallows Whip Cheesecake

Marshmallow Whip Cheesecake
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Indulge in the delightful world of desserts with this easy no-bake vegan marshmallows whip cheesecake. This plant-based treat combines a creamy filling made from whipped cream cheese and airy vegan marshmallows, all nestled in a crunchy graham cracker crust. Perfect for any occasion, from birthdays to casual weeknight dinners, this cheesecake is sure to impress family and friends alike without demanding hours in the kitchen. With just 15 minutes of prep time, you can create a luscious dessert that’s light, fluffy, and completely satisfying. Customize it with your favorite fruits or chocolate for an extra special touch!

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

  1. Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of a springform pan and bake for about 10 minutes until lightly golden. Cool completely.
  2. In another bowl, beat softened cream cheese and confectioners' sugar until smooth. Fold in vegan marshmallows fluff and vanilla extract until well mixed.
  3. Whip heavy cream in a separate bowl until soft peaks form. Gently fold into the cream cheese mixture until fully incorporated.
  4. Pour filling over the cooled crust and smooth out the top. Cover and refrigerate for at least four hours or overnight to set.
  5. Before serving, garnish with mini vegan marshmallows and crushed graham crackers.

Nutrition

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