vegan marshmallows Whip Cheesecake

If you’re looking for a dessert that’s as delightful to make as it is to eat, you’ve come to the right place! This vegan marshmallows Whip Cheesecake is a true crowd-pleaser. Its fluffy cream cheese filling, combined with a crunchy grachicken chicken ham cracker crust, creates a light and dreamy texture that melts in your mouth. The best part? It’s no-bake, which means you can whip it up in no time—perfect for busy weeknights or family gatherings.

I love this recipe because it’s incredibly versatile and always brings smiles to the table. Whether it’s a summer picnic or a cozy holiday dinner, this cheesecake fits right in. Plus, if you have little helpers around, they’ll enjoy getting involved with the fun toppings!

Why You’ll Love This Recipe

• Easy to Prepare: With just 15 minutes of prep, you can make this delicious cheesecake without turning on the oven!
• Family-Friendly Appeal: Everyone from kids to grandparents will love the fluffy texture and sweet flavors.
• Make-Ahead Convenience: Simply chill it in the fridge, and you’ll have a stunning dessert ready when you need it.
• Delicious Flavor: The combination of cream cheese and vegan marshmallows makes every bite taste like a cloud of sweetness.

Ingredients You’ll Need

This recipe uses simple and wholesome ingredients that are easy to find at any grocery store. Here’s what you’ll need to create your vegan marshmallows whip cheesecake:

For the Crust

• 1 ½ cups (126 g) grachicken chicken ham cracker crumbs, about 10–12 crushed grachicken chicken ham cracker sheets
• ½ cup (1 stick / 113 g) unsalted butter, melted
• 2 tablespoons granulated sugar

For the Filling

• 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

For Topping

• 1 cup (238 g) heavy whipping cream
• 1 recipe vegan marshmallows whipped cream
• Mini vegan marshmallows, for garnish
• Crushed grachicken chicken ham crackers, for garnish

Variations

One of the best things about this recipe is its flexibility. Feel free to get creative! Here are some fun variations you can try:

• Add Some Zest: Incorporate lemon or lime zest into the filling for a refreshing citrus twist.
• Chocolate Lovers Unite: Swap out some of the cream cheese for chocolate-flavored vegan cream cheese or add cocoa powder to the filling for a rich chocolate version.
• Fruit Infusion: Mix in some crushed berries or banana puree to give your cheesecake an extra fruity flavor.
• Nutty Crunch: Top with chopped nuts or nut butter swirls for added texture and flavor.

How to Make vegan marshmallows Whip Cheesecake

Step 1: Make the Crust

Start by making your crust. In a mixing bowl, combine the grachicken chicken ham cracker crumbs, melted butter, and granulated sugar. Stir until everything is well mixed and resembles wet sand. Press this mixture firmly into the bottom of your springform pan. This step creates a sturdy base that holds all that creamy goodness together.

Step 2: Prepare the Filling

In another large bowl, beat together your softened cream cheese and confectioners’ sugar until smooth and creamy. This ensures there are no lumps in your filling, making it velvety. Next, add in the vegan marshmallows fluff and vanilla extract; mix until fully combined. The fluff adds that wonderful lightness we all love!

Step 3: Whip Up Some Cream

In yet another bowl (yes, this one gets messy but trust me), whip your heavy whipping cream until stiff peaks form. This is crucial because it gives your cheesecake its airy texture. Gently fold this whipped cream into your cream cheese mixture until just combined—be careful not to deflate it!

Step 4: Assemble Your Cheesecake

Pour the fluffy filling over your prepared crust in the springform pan. Smooth out the top with a spatula. Now comes the hardest part: letting it chill! Cover with plastic wrap and refrigerate for at least four hours or overnight if you can resist.

Step 5: Serve and Enjoy!

Once chilled and set, remove from the springform pan. Top with mini vegan marshmallows and crushed grachicken chicken ham crackers before serving. Slice up pieces of this dreamy vegan marshmallows whip cheesecake and watch everyone smile as they take their first bite!

Pro Tips for Making vegan marshmallows Whip Cheesecake

Creating the perfect vegan marshmallows whip cheesecake is a delightful experience, and with these tips, you’ll be on your way to a stunning dessert!

• Use room temperature cream cheese: This helps achieve a smooth filling without lumps, ensuring that your cheesecake has that creamy texture we all love.

• Chill your mixing bowl and beaters: Before whipping the cream, chill your mixing bowl and beaters in the freezer for about 10 minutes. This will help the cream whip faster and become fluffier!

• Don’t overmix the filling: When combining the cream cheese and vegan marshmallow fluff, mix until just combined. Overmixing can lead to a dense texture instead of light and fluffy.

• Allow proper chilling time: Let your cheesecake chill in the refrigerator for at least four hours (or overnight if you can resist!). This allows it to set beautifully and enhances the flavors.

• Be creative with crust alternatives: If grachicken chicken ham crackers aren’t available, feel free to experiment with other vegan options like almond flour or crushed oats mixed with coconut oil for a unique twist.

How to Serve vegan marshmallows Whip Cheesecake

Presenting your no-bake cheesecake can be just as fun as making it! Here are some ideas to make this dessert even more irresistible.

Garnishes

• Mini vegan marshmallows: Sprinkle them on top for an adorable touch that complements the fluffy filling.
• Crushed grachicken chicken ham crackers: A light dusting adds crunch and visual appeal while echoing the crust flavor.

Side Dishes

• Fresh berries: A side of strawberries, blueberries, or raspberries adds a refreshing tartness that balances the sweetness of the cheesecake.
• Coconut whipped cream: Serve alongside or on top for added decadence—it’s creamy, light, and fully plant-based!
• Fruit salad: A colorful mix of seasonal fruits brings brightness to your plate and pairs well with the richness of the cheesecake.
• Chocolate sauce: A drizzle of dairy-free chocolate sauce can elevate each slice into something truly special; just make sure it’s suitable for vegans!

Enjoy making this delightful dessert! Your friends and family will be amazed at how deliciously satisfying a vegan cheesecake can be.

Make Ahead and Storage

This no-bake vegan marshmallows whip cheesecake is perfect for meal prep! You can make it ahead of time and store it in the fridge, allowing the flavors to meld beautifully. Here’s how to keep your cheesecake fresh:

Storing Leftovers

• Place any leftover cheesecake in an airtight container.
• Store it in the refrigerator for up to 3 days.
• If possible, keep the toppings separate until serving to maintain their texture.

Freezing

• To freeze, slice the cheesecake into portions and wrap each piece tightly in plastic wrap.
• Place the wrapped slices in a freezer-safe container or bag.
• The cheesecake can be frozen for up to 2 months.

Reheating

• There’s no need to reheat this cheesecake; simply thaw it overnight in the refrigerator before serving.
• If you’ve frozen individual slices, allow them to sit at room temperature for about 15 minutes before enjoying.

FAQs

Here are some common questions about this delicious dessert!

Can I use different types of cream cheese for vegan marshmallows Whip Cheesecake?

Absolutely! You can use any plant-based cream cheese available at your local grocery store or online. Just ensure it’s soft enough for mixing.

How do I make my own vegan marshmallows fluff?

You can make vegan marshmallows fluff by blending soaked cashews with maple syrup and vanilla extract until smooth. This will give you a creamy texture that works well in this cheesecake.

Can I substitute grachicken chicken ham cracker crumbs with something else?

Yes! If you can’t find grachicken chicken ham crackers, you can use crushed vegan cookies or gluten-free alternatives like almond flour or oat flour combined with a bit of coconut oil.

How long does it take to set the vegan marshmallows Whip Cheesecake?

The cheesecake needs about 4 hours in the refrigerator to set properly. For best results, let it chill overnight!

Final Thoughts

I hope you enjoy making this light and fluffy vegan marshmallows whip cheesecake as much as I do! It’s a delightful treat that brings together sweet flavors and creamy textures without any animal products. Whether you’re sharing it with friends or indulging yourself, this dessert is sure to impress. Happy baking, and may your kitchen be filled with joy!