Vegan Marshmallows Whip Cheesecake
Indulge in the delightful world of desserts with this no-bake Vegan Marshmallows Whip Cheesecake! This light and fluffy cheesecake combines a smooth cream cheese filling with the airy sweetness of vegan marshmallows, all nestled in a crunchy graham cracker crust. Perfect for any occasion, this dessert is not only simple to prepare but also incredibly versatile, making it a favorite among both kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 12 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup confectioners’ sugar
- 1 ½ cups vegan marshmallows fluff
- 1 cup heavy whipping cream
Instructions
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar. Press firmly into a springform pan.
- Beat cream cheese and confectioners’ sugar until smooth. Add in vegan marshmallows fluff and vanilla extract; mix until combined.
- Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Pour the filling over the crust and smooth the top. Chill in the refrigerator for at least 4 hours or overnight.
- Serve topped with mini marshmallows and crushed graham crackers.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://korecipe.com/vegan-marshmallows-whip-cheesecake/