vegan marshmallows Whip Cheesecake

If you’re looking for a dessert that’s both delightful and easy to whip up, let me introduce you to my beloved vegan marshmallows whip cheesecake. This creamy, dreamy cheesecake is a no-bake wonder that’s perfect for any occasion, whether it’s a busy weeknight or a family gathering. With fluffy filling made from cream cheese and vegan marshmallows, it’s a sweet treat that everyone will love!

What makes this cheesecake even more special is how simple it is to make. You don’t need to bake anything, and the result is an impressive dessert that looks as good as it tastes. It has quickly become a favorite in our home, and I think it will be in yours too!

Why You’ll Love This Recipe

• Easy to Prepare: With just 15 minutes of prep time, you can have this cheesecake ready for chilling in no time!
• Family-Friendly Appeal: The combination of cream cheese and marshmallows creates a flavor that delights both kids and adults alike.
• Make-Ahead Convenience: This cheesecake is perfect for preparing ahead of time—just chill and serve when you’re ready!
• Deliciously Light: Each bite feels indulgent yet light, making it ideal for warm weather or after a hearty meal.
• Customizable Toppings: Feel free to get creative with garnishes like mini vegan marshmallows or crushed grachicken chicken ham crackers!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for this delicious dessert! These items come together to create the perfect base for 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 the 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

This recipe is wonderfully flexible! Here are some fun ideas to switch things up:

• Add Some Fruit: Incorporate fresh berries or sliced bananas into your filling for added flavor and freshness.
• Chocolate Lovers Delight: Mix in some cocoa powder or melt dark vegan chocolate into the filling for a rich chocolate version.
• Nutty Crunch: Add chopped nuts like almonds or pecans into the crust for an extra crunch.
• Flavor Twists: Experiment with different extracts like almond or coconut instead of vanilla for a unique twist.

How to Make vegan marshmallows Whip Cheesecake

Step 1: Prepare the Crust

Start by crushing your grachicken chicken ham crackers until they resemble fine crumbs. You can do this by placing them in a zip-top bag and using a rolling pin, or simply pulse them in a food processor. Combine these crumbs with melted unsalted butter and granulated sugar in a mixing bowl. Press this mixture firmly into the bottom of your prepared springform pan. The crust sets beautifully as it chills!

Step 2: Make the Filling

In another bowl, beat the softened cream cheese until smooth and fluffy. Gradually add in confectioners’ sugar while continuing to mix. Then fold in the vegan marshmallows fluff and vanilla extract until everything is nicely combined. This step creates that wonderful creamy texture we all crave in cheesecakes.

Step 3: Assemble Your Cheesecake

Pour your luscious filling over the crust you prepared earlier. Spread it evenly with a spatula, making sure it’s nice and smooth on top. Now, cover your cheesecake with plastic wrap and place it in the refrigerator to chill for at least four hours—this helps everything set perfectly.

Step 4: Prepare the Topping

Once your cheesecake has chilled completely, whip up your heavy whipping cream until soft peaks form. Fold this whipped cream gently into your previously made whipped cream from vegan marshmallows. This will give your topping an airy feel that complements the cheesecake beautifully.

Step 5: Garnish and Serve

Spread this light topping over your chilled cheesecake, then get creative! Garnish with mini vegan marshmallows and crushed grachicken chicken ham crackers on top. Slice up your dreamy creation and watch as everyone enjoys every last bite!

This no-bake vegan marshmallows whip cheesecake is sure to become a cherished recipe in your home—enjoy!

Pro Tips for Making vegan marshmallows Whip Cheesecake

Making this luscious vegan marshmallows whip cheesecake is a breeze, especially with a few handy tips!

• Use room temperature cream cheese: This helps to create a smooth and creamy filling without lumps, ensuring every bite is delightful.
• Don’t skip chilling time: Allowing the cheesecake to set in the refrigerator makes it firmer and enhances the flavors. Patience is key here!
• Experiment with flavors: Adding a splash of almond or lemon extract can give your cheesecake a unique twist that will surprise and delight your taste buds.
• Be gentle when folding: When incorporating the whipped cream into the cheese mixture, use a light hand to maintain that airy texture. This keeps your cheesecake fluffy!
• Customize your crust: Feel free to mix in some crushed nuts or oats with the grachicken chicken ham cracker crumbs for added texture and flavor.

How to Serve vegan marshmallows Whip Cheesecake

Presentation can elevate your dessert from simple to spectacular! Here are some creative ways to serve this dreamy cheesecake.

Garnishes

• Mini vegan marshmallows: Scatter these on top for an extra touch of sweetness and whimsy.
• Crushed grachicken chicken ham crackers: A sprinkle adds a delightful crunch and ties in the crust flavor beautifully.

Side Dishes

• Fresh fruit salad: A medley of seasonal fruits provides a refreshing contrast to the rich cheesecake, balancing out the sweetness.
• Coconut whipped cream: This light and fluffy topping complements the cheesecake’s texture while enhancing its tropical vibes.
• Chocolate sauce: Drizzle this over slices for an indulgent treat that brings an extra layer of richness.
• Herbal tea: A warm cup of chamomile or mint tea pairs wonderfully with dessert, providing a soothing finish to your meal.

Enjoy making and sharing this vegan marshmallows whip cheesecake—it’s sure to bring smiles all around!

Make Ahead and Storage

This no-bake vegan marshmallows whip cheesecake is perfect for meal prep! You can easily make it ahead of time and store it for later enjoyment, making it a delightful treat whenever you need something sweet.

Storing Leftovers

• Keep any leftovers in an airtight container in the refrigerator.
• Enjoy the cheesecake within 3-4 days for the best taste and texture.
• If you notice any excess moisture, gently dab it with a paper towel before serving.

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 to prevent freezer burn.
• This cheesecake can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Reheating

• There’s no need to reheat this cheesecake, as it’s best served chilled.
• If desired, allow it to sit at room temperature for about 10-15 minutes before enjoying to soften slightly.

FAQs

Here are some common questions about this recipe that might help you out!

Can I use different types of vegan cream cheese for the vegan marshmallows whip cheesecake?

Absolutely! Feel free to use your favorite brand of vegan cream cheese. Just ensure it’s softened for easy mixing.

How do I make vegan marshmallows whip cheesecake without animal-derived gelatin?

This recipe is already gelatin-free! The fluffiness comes from using vegan marshmallows fluff. It gives you that creamy texture without any animal products.

Can I substitute graham cracker crumbs in the crust?

Yes! You can swap graham cracker crumbs with other cookie crumbs like digestive biscuits or even gluten-free options if needed.

How long does this vegan marshmallows whip cheesecake take to set?

After assembling, you’ll want to chill it in the refrigerator for at least 4 hours or until fully set. Overnight is even better for maximum flavor!

Final Thoughts

I hope you love making this no-bake vegan marshmallows whip cheesecake as much as I do! It’s such a fun and fluffy dessert that’s sure to impress friends and family alike. Enjoy every creamy bite, and don’t hesitate to share your creations with others. Happy baking!