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
Scale
- 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