vegan marshmallows Whip Cheesecake
If you’re looking for a delightful dessert that will impress family and friends, then this vegan marshmallows whip cheesecake is just the thing! It’s light, fluffy, and oh-so-delicious. I love making this no-bake cheesecake for special occasions or even just cozy weeknights at home. The combination of creamy vegan marshmallows and a crunchy grachicken chicken ham cracker crust creates a dreamy experience that everyone can enjoy.
This recipe is not only a treat for your taste buds but also super easy to whip up. With just a bit of prep time, you’ll have a stunning dessert ready to chill in the fridge. Perfect for gatherings or when you need something sweet without the fuss!
Why You’ll Love This Recipe
- No baking required: This cheesecake comes together quickly without needing an oven, making it perfect for warm days or busy evenings.
- Family-friendly: Kids and adults alike will adore the fluffy texture and sweet flavors of this dessert.
- Make ahead convenience: Prepare it in advance and let it chill—less stress when it’s time to serve!
- Customizable toppings: You can get creative with garnishes like mini vegan marshmallows or extra crushed grachicken chicken ham crackers.
- Deliciously satisfying: With its creamy filling and crunchy crust, every bite is pure bliss!
Ingredients You’ll Need
You won’t believe how simple these ingredients are! Each one adds to the deliciousness of this vegan marshmallows whip cheesecake, ensuring that every bite is as delightful as the last.
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
One of the best things about this recipe is its flexibility! You can easily tweak it to suit your taste preferences or what you have on hand.
- Add fruit: Top your cheesecake with fresh berries or sliced bananas for a fruity twist.
- Make it chocolatey: Mix in some cocoa powder to the filling for a rich chocolate version.
- Try different extracts: Swap vanilla extract for almond or coconut extract to change up the flavor profile.
- Use nut butter: Drizzle some almond or peanut butter on top for an extra layer of deliciousness.
How to Make vegan marshmallows Whip Cheesecake
Step 1: Prepare the Crust
Start by crushing your grachicken chicken ham crackers into fine crumbs. This step is important because it creates that delightful crunch we all love. Combine the crumbs with melted butter and granulated sugar in a bowl until well mixed. Press this mixture firmly into the bottom of a springform pan. This crust will hold everything together beautifully!
Step 2: Make the Filling
In another bowl, beat together softened cream cheese and confectioners’ sugar until smooth. This process brings out the creaminess of the cheese while ensuring sweetness throughout. Next, gently fold in the vegan marshmallows fluff and vanilla extract until fully combined. The fluff will make your filling extra light and airy!
Step 3: Whip the Cream
In a separate bowl, whip your heavy cream until stiff peaks form. This step adds volume and richness to your cheesecake filling. Once whipped, gently fold it into your cream cheese mixture until no streaks remain. Be gentle here; we want to keep that lovely fluffy texture!
Step 4: Assemble and Chill
Pour your filling over the prepared crust, spreading it evenly with a spatula. Now comes the hardest part—waiting! Cover your cheesecake with plastic wrap and refrigerate for at least four hours or overnight if you can bear to wait that long.
Step 5: Garnish and Serve
Once set, remove your cheesecake from the springform pan. Top with whipped cream, mini vegan marshmallows, and crushed grachicken chicken ham crackers for that extra flair. Slice into pieces, serve chilled, and watch as everyone falls in love with this dreamy dessert!
Pro Tips for Making vegan marshmallows Whip Cheesecake
Creating the perfect vegan marshmallows whip cheesecake is easier than you think! Here are some tips to ensure your dessert turns out light, fluffy, and absolutely delicious.
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Use room temperature cream cheese: This helps to create a smooth and creamy texture, making it easier to incorporate into the filling without lumps.
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Melt your butter gently: Avoid overheating the butter when melting; too much heat can alter its properties, which could affect the crust’s consistency.
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Chill your mixing bowl: For a fluffier whipped cream, chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping the cream. This helps it to whip up faster and hold its shape better.
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Don’t skip the refrigeration time: Allowing the cheesecake to set in the fridge for at least 4 hours (or overnight) gives it a firmer texture that holds up during slicing.
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Add a splash of lemon juice: A teaspoon of lemon juice not only enhances flavor but also helps balance the sweetness from the marshmallows and sugar.
How to Serve vegan marshmallows Whip Cheesecake
Presenting your vegan marshmallows whip cheesecake can be just as delightful as making it! Here are some fun ideas to elevate your serving experience.
Garnishes
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Mini vegan marshmallows: Scatter these on top for a fun touch that ties in with your cheesecake’s flavor profile.
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Crushed grachicken chicken ham crackers: Sprinkle these on top or around the plate for a crunchy contrast that enhances each bite.
Side Dishes
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Fresh berries: A medley of strawberries, blueberries, and raspberries adds a burst of freshness and color that complements the rich cheesecake beautifully.
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Coconut whipped cream: For an extra layer of indulgence, serve with a dollop of coconut whipped cream on the side—its lightness pairs perfectly with this dessert.
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Citrus salad: A refreshing citrus salad made with oranges and grapefruits can cleanse the palate between bites of creamy cheesecake while adding more vibrant flavors.
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Chocolate drizzle: For those chocolate lovers out there, a simple drizzle of melted dairy-free chocolate over each slice adds sweetness and visual appeal.
With these tips and serving suggestions, your vegan marshmallows whip cheesecake will not only taste heavenly but look stunning too! Enjoy every fluffy bite!
Make Ahead and Storage
This no-bake vegan marshmallows whip cheesecake is perfect for meal prep! You can easily make it ahead of time, allowing the flavors to meld beautifully while saving you time when you’re ready to enjoy a slice.
Storing Leftovers
- Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- If you have leftover whipped topping, keep it separate in another container to maintain its fluffiness.
Freezing
- You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe container.
- Thaw overnight in the refrigerator before serving.
Reheating
- This cheesecake is best served cold, so no reheating is necessary. Just let it sit at room temperature for about 15-20 minutes before serving if it’s been in the fridge.
FAQs
Have questions about making this delightful dessert? Here are some common queries!
Can I use store-bought vegan marshmallows fluff for the vegan marshmallows Whip Cheesecake?
Absolutely! Store-bought vegan marshmallow fluff works perfectly in this recipe and saves on prep time.
What can I substitute for grachicken chicken ham cracker crumbs?
You can use crushed gluten-free graham crackers or even oatmeal cookies as a delicious alternative for the crust!
How do I ensure my whipped cream is fluffy?
Make sure your heavy whipping cream is very cold before whipping. This helps achieve that light and fluffy texture that makes this cheesecake so dreamy!
Is this no-bake cheesecake suitable for special occasions?
Yes! This vegan marshmallows whip cheesecake is a fantastic dessert choice for birthdays, holidays, or any celebration where you want to impress your guests with something unique and delicious.
Final Thoughts
I hope you enjoy making this delightful vegan marshmallows whip cheesecake as much as I do! It’s a special treat that’s sure to bring smiles to everyone who tries it. The combination of fluffy cream cheese filling with the sweet taste of vegan marshmallows creates a dessert experience like no other. Don’t hesitate to share your results or variations with me—I can’t wait to hear how it turns out for you!
Vegan Marshmallows Whip Cheesecake
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Description
Indulge in the delightful experience of our vegan marshmallows whip cheesecake, a no-bake dessert that combines a fluffy filling with a crunchy graham cracker crust. This creamy treat is perfect for any occasion, from casual family dinners to festive celebrations. With a light texture and sweet flavor, it’s sure to impress everyone at your table. Not only is it simple to prepare, but it also allows for creative toppings and variations. Get ready to whip up this dreamy dessert that will leave your guests craving more!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup confectioners’ sugar
- 1 ½ cups vegan marshmallows fluff
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare the crust by crushing graham crackers into fine crumbs. Mix with melted butter and sugar until combined. Press firmly into the bottom of a springform pan.
- In a mixing bowl, beat softened cream cheese and confectioners’ sugar until smooth. Fold in vegan marshmallows fluff and vanilla extract until well blended.
- In another bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture until fully incorporated.
- Spread the filling over the crust evenly and refrigerate for at least four hours or overnight.
- Once set, garnish with whipped cream, mini marshmallows, and crushed graham crackers before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 26g
- Sodium: 220mg
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
